Just in time for Fall! Make these Pumpkin Pies Spice Cinnamon Rolls in October. Share with me if you do!
For the dough I use my favorite Sweet Roll Dough!
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SWEET ROLL DOUGH |
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1 package active dry yeast or 2 and 1/4 teaspoons |
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½ cup warm water (105 to 115º) |
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½ cup lukewarm milk (scalded then cooled) |
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⅓ cup sugar |
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⅓ cup Crisco shortening |
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1 teaspoon salt |
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1 egg |
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3½ to 4 cups all-purpose flour |
Mix dough in bread maker on Dough setting. Let cycle complete, my bread machine takes about an hour and 54 minutes. Let dough rest 5 minutes prior to rolling out.
For the pumpkin pie spice mix:
Combine the following ingredients and mix well.
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3 tablespoons granulated sugar |
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4 tablespoons light brown sugar |
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1 and 1/2 teaspoons McCormick Pumpkin Pie Spice |
Roll out the dough in a rectangle like shape. Brush on 2 Tablespoons melted butter then sprinkle on the pumpkin pie spice mix.
Roll dough into a log and cut into 12 pieces. You want them somewhat equal so they bake evenly. Place on lightly greased pan or use silicone mat. Cover with towel. Let rise one hour.
Preheat oven to 350* F and bake 20-25 minutes or until browned.
For the Cream Cheese Icing:
| Cream Cheese (4oz), softened |
| 4 tablespoons Butter, softened |
| 1 cup Powdered Sugar |
| 1 tablespoon Milk |
| 1 teaspoon Vanilla |
Using a mixer, beat the cream cheese and butter very well. Add in powdered sugar and mix until incorporated, then add milk and vanilla. Spread the Cream Cheese Icing over baked cinnamon rolls after they are slightly cooled.
Download a recipe card here: https://cdn.shopify.com/s/files/1/0654/9536/7888/files/pumpkin_pie_spice_cinnamon_rolls_recipe_card.pdf?v=1759086737