Pumpkin Spice Cinnamon Rolls with Maple Cream Cheese Icing

Directions

Make the dough:

Combine the yeast, flour, pumpkin pie spice and salt in your stand mixer bowl. Whisk to combine and set aside.

Melt the 4 tablespoons of butter and set aside to cool slightly.

In a microwave safe mixing glass, heat the milk and water for about 45 seconds to a minute. You want it to be really warm but not hot.

In a medium mixing bowl, whisk together the sugar, pumpkin, and milk and water mixture.

Add in the melted butter.

Add the wet ingredients to the flour mixture and mix with your dough hook until the dough comes together.

The dough will still be a bit sticky, and that’s ok.

Scrape down the side of the bowl and form into a ball and place back in the bowl.

Cover the bowl with a towel or plastic wrap and let the dough rise for one hour.

While the dough is rising, make the filling by mixing all of the ingredients by hand in a medium sized bowl.

Punch the dough down to get the air bubbles out.

Now, the next step I learned online and it’s a clever one when it comes to rolling out dough for cinnamon rolls. 🙂

Use a baking sheet without sides, (see my photo above), and place a silicone mat on top.

If you don’t have a silicone baking mat, you can just dust the baking sheet with flour.

Now, roll the dough out the about the size of your baking sheet.

Spread the filling to about 1/2 inch of the border so you will be able to seal the dough properly.

Roll the dough lengthwise and pinch all along the seal.

With a sharp serrated knife, cut the dough in half.

Then cut each half in half.

Then cut each half into 3 equal pieces.

You will end up with 12 fairly equal size pieces. (The ones on the end are always the smallest) 🙂

Place the slices in a buttered 9×13 inch pan.

Cover the dough with a towel and let rise for 15 minutes.

While the dough is rising, preheat your oven to 360 degrees.

After 15 minutes, place the rolls into the oven.

Bake for 23 to 26 minutes, or until the rolls are lightly golden brown on top. Be careful not to over bake them.

While the rolls are cooling, make the icing.

If you are using pecans, I recommend toasting them for 7-8 minutes at 350 degrees. I highly recommend using them 🙂

Chop them slightly once cooled and set aside.

To make the icing, whip the softened cream cheese and butter in your stand mixer until creamy and smooth.

Add in the maple syrup, vanilla extract and pinch of salt.

Slowly add in the confectioners sugar and beat until smooth and silky.

Frost the cooled rolls in the pan and sprinkle the nuts over the top.

Serve these magical bites of heaven as soon as you frost them. They are unbelievable the first day they are made!

If you have any leftovers, wait until the icing sets and wrap them up individually or in twos.

Take foil and place a piece of wax paper over the top and wrap them up like a sandwich.

Freeze them until you are ready to eat them. Then defrost and you can warm them slightly in the microwave.

I would recommend freezing them if not eating them all by the second day. These truly need to be eaten fresh.

Please let me know if you have a chance to make them!!

I love seeing your photos on social media too.

Happy baking my friends.

xo