@craveitandplateit: Pumpkin Spice Cinnamon Rolls with Cream Cheese Frosting Soft, fluffy cinnamon rolls filled with buttery pumpkin spice filling and topped with a thick, tangy cream cheese frosting. These are perfect for fall breakfasts, cozy weekends, or a sweet autumn dessert! 🎃 Prep: 30 minutes Rise: 1½ hours Bake: 22–27 minutes Makes: 12 rolls Ingredients For the dough * 3/4 cup warm milk (about 105–110°F) * 2 1/4 tsp active dry yeast (1 packet) * 1/4 cup granulated sugar * 1/2 cup pumpkin purée (not pumpkin pie filling) * 1 large egg, room temperature * 1/4 cup unsalted butter, melted and slightly cooled * 1 tsp vanilla extract * 3 1/2–4 cups all-purpose flour * 1 tsp pumpkin pie spice * 1/2 tsp salt For the pumpkin spice filling * 1/2 cup unsalted butter, softened * 3/4 cup packed brown sugar * 2 tbsp ground cinnamon * 2 tsp pumpkin pie spice * 2 tbsp pumpkin purée For the cream cheese frosting * 4 oz cream cheese, softened * 3 tbsp unsalted butter, softened * 1 cup powdered sugar * 1 tsp vanilla extract * 1–2 tbsp milk or heavy cream, as needed * Pinch of salt Instructions Step 1: Make the dough * In a large bowl, combine the warm milk, yeast, and granulated sugar. Let sit for 5–10 minutes until foamy. * Whisk in the pumpkin purée, egg, melted butter, and vanilla. * Add 3 1/2 cups flour, pumpkin pie spice, and salt. Mix until a soft dough forms. * Knead for 7–10 minutes by hand, or 5–7 minutes with a stand mixer and dough hook. Add a little extra flour only if the dough is excessively sticky. It should remain soft and slightly tacky. Step 2: Let the dough rise * Place the dough in a lightly greased bowl. * Cover and let rise in a warm place for about 60–90 minutes, or until doubled in size. Step 3: Prepare the filling * In a small bowl, mix the softened butter, brown sugar, cinnamon, pumpkin pie spice, and pumpkin purée until combined. * Set aside while you roll out the dough. Step 4: Roll and fill * Lightly flour your work surface and roll the dough into a rectangle approximately 16 × 12 inches. * Spread the pumpkin spice filling evenly over the dough, leaving a small border along one long edge. * Starting from the opposite long edge, roll the dough into a tight log. * Cut into 12 equal rolls using a sharp knife or unflavored dental floss. * Arrange the rolls in a greased 9 × 13-inch baking dish. Step 5: Let the rolls rise again Cover the baking dish and let the rolls rise for 30–45 minutes, until puffy and nearly doubled. Step 6: Bake * Preheat your oven to 350°F. * Bake for 22–27 minutes, until the rolls are lightly golden and the centers are cooked through. * If the tops brown too quickly, loosely cover with foil for the remaining baking time. * Let cool for about 10 minutes before frosting. Step 7: Make the cream cheese frosting * Beat the cream cheese and softened butter until smooth and fluffy. * Add the powdered sugar, vanilla, and a pinch of salt. * Beat until creamy, adding milk or heavy cream a little at a time until you reach your desired consistency. * Spread generously over the warm cinnamon rolls. ### Tips for the best pumpkin cinnamon rolls * Use pumpkin purée, not pumpkin pie filling. Pie filling already contains sugar and spices. * Don't add too much flour. A softer dough makes fluffier rolls. * For extra gooey rolls: Drizzle 2–3 tablespoons of warm heavy cream over the risen rolls just before baking. * For stronger pumpkin flavor: Add another 1/2 teaspoon of pumpkin pie spice to the filling. * For overnight cinnamon rolls: After shaping, cover the pan and refrigerate overnight. The next morning, let the rolls sit at room temperature until puffy, usually 45–90 minutes, then bake as directed. Serving idea: Enjoy them warm with a little extra frosting and a sprinkle of cinnamon. They're especially delicious with coffee, hot chocolate, or a pumpkin spice latte! #foodtiktok #FoodTok #recipesoftiktok #cinnamonroll #pumpkinspice

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Tuesday 20 October 2026 23:58:44 GMT