Pumpkin Spice Cinnamon Rolls
Soft, fluffy cinnamon rolls made with Prairie Farms Pumpkin Spice Milk and topped with cream cheese frosting for a cozy fall breakfast.
12 rolls
Ingredients:
Rolls
- 3 ¼ cups bread flour
- ⅓ cup sugar
- 2 ¼ teaspoons 1 packet instant yeast
- ½ teaspoon salt
- 2 tablespoons Prairie Farms Unsalted Butter
- ¾ cup Prairie Farms Pumpkin Spice Milk
- 2 tablespoons Prairie Farms Heavy Whipping Cream
- 1 large egg
Filling
- 4 tablespoons Prairie Farms Unsalted Butter softened
- ½ cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Frosting
- 4 ounces whipped cream cheese
- 4 tablespoons Prairie Farms Unsalted Butter melted
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon Prairie Farms Heavy Whipping Cream
- 1 tablespoon Prairie Farms Pumpkin Spice Milk
Directions:
- In large mixing bowl, combine bread flour, sugar, instant yeast, and salt. Stir until evenly combined and set aside.
- In medium saucepan over medium-low heat, combine butter, Pumpkin Spice Milk, and heavy cream. Heat, stirring frequently, until butter is melted and mixture reaches 105-115º F.
- Pour milk mixture into bowl of stand mixer. Add flour mixture and egg. Attach dough hook, mix on “stir” or “low” speed for 1-2 minutes until shaggy dough forms.
- Increase speed to “medium” and knead dough for 7-8 minutes until smooth, elastic dough ball forms.
- Transfer dough to very lightly floured surface. Gently knead dough with hands for another minute, lightly dusting it with flour only as needed if dough sticks to hands. Form dough into ball, sealing seams at bottom.
- Place dough back into bowl, cover with clean kitchen towel, and let it rest for about 10 minutes while you make filling.
- In medium mixing bowl, combine softened butter, light brown sugar, pumpkin pie spice, and cinnamon. Use small spatula or large spoon to smash ingredients together until smooth and completely combined.
- Grease 9x13-inch baking pan and set aside. On lightly floured surface, roll dough out into large rectangle, about 14 x 20 inches. Evenly spread filling across entire surface of dough.
- Use pizza cutter to cut twelve even strips of dough, each about 1 ½ inches wide. Tightly roll up each strip, then transfer rolls to prepared baking pan, spacing them evenly apart.
- Cover with clean kitchen towel or plastic wrap and place somewhere warm for about 1 ½ hours, or until rolls have doubled in size.
- Preheat oven to 350º F. Bake rolls for 18-22 minutes, or until tops are golden brown and centers are baked through. Transfer entire pan to wire rack and let rolls cool for about 15 minutes.
- While rolls are cooling, make frosting. In small bowl or large glass measuring cup, combine whipped cream cheese, melted butter, and vanilla. Stir to mostly combine, then stir in powdered sugar until smooth and creamy. Stir in heavy cream and Pumpkin Spice Milk until fully combined.
- Spread frosting on warm pumpkin spice cinnamon rolls and serve warm.
