Pumpkin Cinnamon Rolls

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Who doesn’t love a warm, fluffy cinnamon roll with cream cheese? Even better if we turn them into pumpkin cinnamon rolls. This easy, no yeast, no kneading, quick pumpkin cinnamon rolls recipe will be your new favourite.

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SERVES 8
PREP TIME 20 MINUTES
COOKS TIME 20 MINUTES
DIFFICULTY MEDIUM

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Ingredients

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For the dough
2 cups (272g) of flour
2 ½ tsp baking powder
¼ cup (50g) of caster sugar
½ tsp salt
¾ cup (180ml) of milk
3 tbsp unsalted butter

For the filling
1/3 cup (85g) of pumpkin puree
¼ cup (50g) of brown sugar
2 tbsp of melted butter
1 tbsp of cinnamon

For the icing
4 ounces of light cream cheese softened
1 tbsp of unsalted butter softened
1 tbsp vanilla – or 1 tbsp of maple syrup
¾ powdered sugar

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Method

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1.
Preheat oven at 180C. Mix all the dry ingredients of your dough in a bowl

2.
Heat in a pot your milk and butter until butter is melted (do not boil) and add this to the dry mix. Knead with a rubber spatula or with your hands, set aside for 10 min

3.
In the meantime, mix all the ingredients for the filling in a bowl and set aside

4.
Roll your dough into a rectangle and spread the filling in the top (leaving 1 cm on the edges). Rollup dough starting at the long end, creating a tight log. Slice into 8 (leave about 1-2 cm form de edges out)

5.
Lay the rolls out on a greased baking dish and bake for 20-25 min until golden

6.
Make icing mixing the ingredients using a hand mixer until fully combined. Allow rolls to cool and add the icing.

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