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Apple Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

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3.9 from 9 reviews

Delight in these soft and fluffy Apple Pumpkin Cinnamon Rolls, featuring a tender pumpkin-infused dough rolled with a spiced apple filling and topped with creamy vanilla cream cheese frosting. Perfectly spiced with pumpkin pie spice and cinnamon, these rolls bring fall flavors to your breakfast or brunch table and are sure to impress with their sweet aroma and luscious frosting.

Ingredients

Dough

  • 6 tablespoons unsalted butter, melted and cooled
  • 3/4 cup buttermilk
  • 1 large egg
  • 2/3 cup pumpkin puree
  • 3 1/2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon pumpkin pie spice

Filling

  • 2 tablespoons unsalted butter
  • 6 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons corn starch
  • 4 cups peeled, diced apples

Frosting

  • 2 ounces (57g) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cup powdered sugar

Instructions

  1. Prepare Dough: In the bowl of a stand mixer with the dough hook attached, or in a large bowl with a wooden spoon, mix together melted butter, buttermilk, egg, pumpkin puree, flour, salt, sugar, yeast, and pumpkin pie spice until the dough starts to form.
  2. Form Dough Ball: Mix on low speed until the dough comes together into a ball and clears the sides of the bowl. Adjust consistency by adding flour or buttermilk as needed.
  3. Knead Dough: Knead for 10-12 minutes using the mixer or 12-15 minutes by hand until smooth, silky, and slightly tacky but not sticky.
  4. First Rise: Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise for about 2 hours or until doubled in size.
  5. Prepare Filling: In a medium saucepan, combine butter, brown sugar, cinnamon, corn starch, and diced apples. Cook over medium heat, stirring occasionally, until apples soften and liquid boils (approx. 5 minutes).
  6. Thicken Filling: Reduce heat and simmer, stirring often, for 2-3 minutes until liquid thickens slightly. Remove from heat and let cool completely before assembling.
  7. Shape Rolls: Punch down the risen dough and turn it onto a lightly oiled surface. Roll into a 12x14 inch rectangle about 1/2 inch thick.
  8. Fill Dough: Spread the cooled apple filling evenly over the dough, leaving a 1/4 inch border around edges.
  9. Roll Dough: Starting from a long edge, roll the dough tightly into a log, pinching the seam to seal. Place seam side down on the counter.
  10. Slice Rolls: Using a serrated knife, cut the log into 12 even pieces.
  11. Proof Rolls: Spray a 9x13” baking dish with non-stick spray and arrange rolls spaced evenly. Cover tightly with plastic wrap.
  12. Second Rise: Let rolls proof at room temperature for 90 minutes until doubled or refrigerate for up to 2 days; if refrigerated, allow 3-4 hours at room temperature before baking.
  13. Preheat Oven: Preheat oven to 350°F (175°C) and position rack in the center.
  14. Bake Rolls: Bake rolls for 24-28 minutes until golden brown on top.
  15. Cool Slightly: Remove from oven and allow to cool for 5-10 minutes before frosting.
  16. Make Frosting: Using an electric mixer, beat softened cream cheese and butter until light and fluffy. Add vanilla and mix thoroughly.
  17. Add Sugar: Gradually add powdered sugar in 2-3 additions, whipping until frosting is smooth and fluffy.
  18. Frost Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
  19. Serve: Serve rolls warm. Leftovers reheat well in the microwave.

Notes

  • You can refrigerate shaped rolls up to 2 days before baking to allow for flexible timing; just bring them to room temperature for proofing before baking.
  • If dough feels too sticky while kneading, add flour a tablespoon at a time; if too dry, add buttermilk similarly.
  • Use peeled and diced apples to avoid excess moisture in the filling.
  • For a dairy-free version, substitute buttermilk and butter with plant-based alternatives and use dairy-free cream cheese.
  • The rolls freeze well after baking; reheat gently in the microwave or oven.

Find it online: https://simpleplatter.com/apple-pumpkin-cinnamon-rolls-with-cream-cheese-frosting-recipe/