Pumpkin Spice Cinnamon Rolls
These pumpkin spice cinnamon rolls are soft, swirly, and have an easy store bought pumpkin butter and brown sugar filling. Top them with a rich browned butter glaze that comes together in minutes. They'll the perfect make ahead treat for a holiday brunch.
Ingredients
For the Dough
- 1 1/4 cups (300 g) milk
- 1 teaspoon vanilla extract
- 3 tablespoons butter softened and cut into small cubes
- 3 cups (411 g) all-purpose flour
- 3 tablespoons (37 g) sugar
- 2 teaspoons pumpkin spice see notes for substitute
- 1 1/4 teaspoons kosher salt
- 2 teaspoons yeast
For the Filling
- 1/3 cup pumpkin butter
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- Pinch of kosher salt
For the Browned Butter Glaze
- 2 tablespoons browned butter optional, see notes
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 -2 teaspoons milk
Instructions
Prepare the Bread Machine Dough:
- Add the ingredients in the order they are listed to the bread machine pan fitted with the paddle attachment, starting with the wet ingredients and adding the dry ingredients right on top.
- Place the bread pan in your bread maker and select the DOUGH program. Press START. Keep an eye on the dough for the first 5 minutes as it mixes together. If it appears too wet and isn't forming a dough ball, you can add additional flour, just 1 tablespoon at a time, letting it mix in fully before adding another. The DOUGH program takes about 90 minutes to complete.
Assemble the Rolls:
- When the bread maker is finished prepping the dough, transfer it to a lightly floured baking mat and remove the bread paddle. Spray a 9x13-inch baking dish with cooking spray or rub it with softened butter.
- Roll the dough out to a 12x15-inch rectangle.
- In a small mixing bowl, stir together the pumpkin butter, brown sugar, and cinnamon. Add just a pinch of kosher salt and stir until smooth. Spread the filling evenly over the dough.
- Roll the dough into a log from wide edge to wide edge. Use a pastry cutter or bench scraping tool to divide the log in half. Then cut each half into thirds. Cut each third in half to make 12 slices total.
- Transfer the slices cut side up to the prepared baking dish. Cover the dish with plastic wrap and let the rolls rise for 20 - 30 minutes or until they've nearly doubled in size.PREP AHEAD NOTE: If you want to prep the rolls for later, immediately store the prepared dish of rolls in the refrigerator or freezer before they rise. They can be kept in the fridge for up to 24 hours or in the freezer for up to 3 months. Let chilled rolls rise on the counter before baking. Let frozen rolls thaw in the fridge overnight before baking.
Baking Instructions:
- Preheat the oven to 375°F. Remove the plastic wrap and bake the cinnamon rolls for 20 - 25 minutes or until golden brown.
Ice the Rolls:
- Brown the butter: Melt the butter in a small skillet over medium-high heat. Continue to cook until it turns golden brown and smells nutty. Be careful, it can burn quickly. Pull it from the heat before it goes too far.
- Add the powdered sugar, browned butter, and vanilla extract to a small bowl and whisk it together with a fork. Add the milk just 1 teaspoon at a time until the glaze is smooth but still slightly thick.
- Use the tines of your fork to drizzle the glaze over the rolls. The warmth from the bread will help melt the glaze into a smooth icing on top.
Recipe Notes
Pumpkin Spice Substitute:
If you don't have a pumpkin spice blend on hand, you can use:- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Browned Butter Substitute:
Browned butter gives these pumpkin rolls a deliciously nutty flavor. If you don't want to take the time to prepare browned butter, you can make a simple vanilla glaze by substituting the same amount of plain melted butter.