DIY Pumpkin Pie Cinnamon Rolls

Hello all,

IT'S OCTOBER EVERYBODY!! My FAVORITE month of the year. I love just about everything during this gorgeous season of Fall. Basketball starts, football games aren't so miserably hot, Halloween festivities, pumpkin carving, and pumpkin flavored everything! Which leads to what this post is about: I guess I have been super into innovative and experimentation baking lately because I have been baking up a storm yet again. Since Madi loves pumpkin and cinnamon rolls, I started putting together a delicious recipe for the combination of the two! Here is the link for my OG cinnamon roll recipe. Read below on how to make them!

Randoms:
- 9x13" pan and 8x8" pan
- cooking spray or butter
- olive oil
- measuring cups
- knife
- two big bowls
- dough hook

Roll recipe:
- 4 1/4 cups of flour (and 1/2 cup on standby)
- 3/4 cup of granulated sugar
- 1 tsp of salt
- 2 eggs
- 1 packet of dry active yeast
- 1 cup of warm milk
- 1/3 cup of softened unsalted butter

Middle Recipe: 
- 1/2 cup of pumpkin purre
- 1/2 cup of brown sugar
- 1 Tbsp of cinnamon
- 1/8 tsp of nutmeg

Frosting Recipe:
4 oz cream cheeses
1 1/2 cup of powdered sugar
2 Tbsp of milk
1 tsp of pumpkin pie spice
1 tsp of vanilla

How to make them:

Step One: Mix warm milk and packet of active yeast together in a bowl until it dissolves

Step Two: Mix all the other ingredients for the rolls together in a mixing bowl and mix on medium speed. Slowly add in the warm milk and yeast combination. Mix until thoroughly blended.

Step Three: Use olive oil to grease one of the big mixing bowls. Place tin foil over the mixing bowl. Place in oven and place on 170 degrees. Once it heats up, turn the oven off. This will help your dough rise in a warm environment. It should almost double in size. This takes about an hour, maybe 45 mins. While this is happening, you can clean up your bowls to re-use and make the cinnamon middle.

Step Four: Lightly place flour on a large surface that you will use to roll out your dough. Roll dough onto the surface. It should be about 16 by 12" and about 1/4" thick
TIP: If your dough is sticky, add the extra 1/4 cup of flour at a time as needed to it to make it less sticky, up to 1/2 a cup

Step Five: Place the pumpkin pie middle on top of your dough, spreading it out evenly. Cut away any edges of the dough that aren't even. You can use these later to make some extra rolls if you want.

Step Six: Place in oven to rise again, preheating the oven to 170 and turning it off once it heats up. Let them sit with a damp hand towel over the top of them in the oven for 20 minutes.

Step Seven: Take rolls out of the oven, they should have grown noticeably. Preheat the oven to 350 degrees. Bake rolls for 18-20 minutes. *This may take longer depending on your oven

Step Eight: Make the frosting by adding all the ingredients together and using a beater to mix. This kind's consistency is in between canned frosting and a glaze. 

Step Nine: Let them cool for 5-10 minutes then lather the frosting on top of the rolls generously.

Step Ten: Enjoy! They're delicious!

They were a hit at home, we will see how they do at work!! What is your favorite pumpkin treat in the fall time? These were good, but I still favor my pumpkin spice cupcakes with the cream cheese frosting YUM! 

Thanks for reading,
- Olivia