These Halloween cinnamon rolls are spiced with everyone's favorite fall spice: pumpkin spice. Pumpkin Spice cinnamon rolls can also be made into sticky buns. Either way you make them, they are Super Tasty.The dough is very easy to work with, so if you have ever hesitated over making yeast dough, hesitate no more. Pumpkin spice cinnamon rolls are well within your reach!
20ozall purpose flourby weight, about 4-4 1/2 cups
2teaspoonspumpkin pie spice
1 ¼teaspoonsinstant yeast
For the Filling
1stick softened butter
1cupbrown sugarpacked
¼teaspoonkosher salt
2teaspoonspumpkin pie spice
For the "Goo on the Bottom"
1cupPumpkin Spice Caramel DipI used Litehouse Foods
For the Icing
4ozcream cheese at room temperature
2cupspowdered sugar
¼teaspoonssalt
½teaspoonvanilla
1teaspoonhalf and half or milk
To Decorate
SprinklesCandy Eyes, etc.
Instructions
For the Dough
In the bowl of your stand mixer, combine all ingredients in the order given: yolks and egg, sugar, butter, milk, salt, flour, spice, and yeast.
Fit your mixer with the dough hook and mix on low speed for 2 minutes until the dough comes together.
Increase speed to medium and knead for 10 minutes. Watch your mixer--it could walk off the counter if you're not careful! The dough will be smooth and soft but not sticky.
Gather the dough off the dough hook and form it into a smooth ball by stretching the dough underneath until the top of the dough ball is smooth and taut.
Spray the mixer bowl with pan spray or brush with oil.
Put the dough back in, smooth side down, and then flip it to completely coat the dough with the spray/oil.
Cover with plastic wrap and refrigerate overnight.
The next day. place the dough ball, smooth side up, on a clean surface. Don't oil it or flour it.
Roll the dough out into a rectangle approximately 20" x 16". The dough will be firm to begin with and will be a bit hard to roll, but it will soften up as you roll.
Use an offset spatula to spread the filling in an even, thin layer across the dough. You may have to spread pretty forcefully, but it will cover the dough if you work at it. (Procedure for making filling follows).
Starting at one long end of the rectangle of dough, roll it up into a fairly tight log.
Cut off either end of the dough to even out the log, and then slice into 12 pieces. I usually cut in quarters first and then cut each quarter into thirds. That way I don't need to do math or use a ruler.
Spread the caramel dip into the bottom of your pan (see variation for making sticky buns in the NOTES section).
Place the rolls in 4 rows of 3 on top fo the caramel, and press each one down lightly.
Cover and allow to rise until the buns are touching each other. Depending on the temperature in your kitchen, this could take between 2-3 hours. To speed things up, you can let them proof in the microwave. Boil a mug of water and then move to one corner. so your pan of rolls will fit. Let them rise in this warm environment.
During the last 30 minutes of proofing, preheat oven to 375F
When the rolls are ready, pop them in the oven. Bake for 15 minutes.
Turn the pan 180 degrees, turn the oven down to 350F, and continue to bake for another 10 minutes. Rolls should be a deep golden brown, and the internal temperature should be between 185-195F.
Remove from the oven and let cool on a rack for 15 minutes.
Run a thin spatula around the inside of your pan, place a half sheet pan over the top of your rolls, and carefully turn the two over. Rap this whole shebang on the counter firmly so the rolls drop onto the baking sheet. Use an offset spatula to spread any caramel remaining in the pan onto the rolls.
Let cool 30 minutes, then decorate with the cream cheese frosting and assorted Halloween sprinkles/decorations.
For the Filling
Mix all the filling ingredients together into a thick paste. I find it's easiest to use my clean hand to do this, but you can also do it with a hand mixer if you prefer.
For the Icing
Use a hand mixer to mix the cream cheese until smooth.
Add the powdered sugar, salt, vanilla, and half and half and mix to a very thick glaze/slightly thin frosting consistency.
Use a piping bag with your favorite tip to ice the rolls or drizzle it off a spoon or fork. Use as much or as little as you would like.
Video
Notes
VARIATION: To make sticky buns, after spreading the caramel dip in the bottom of your pan, top it with pecan halves or chopped pecans, You will probably need 2-3 cups of pecans.NOTE: Times do not include the overnight rise in the fridge. SUBSTITUTIONS: You can use buttermilk in place of the whole milk if you have some. This will result in more tender rolls, although they are pretty darn tender made with regular milk too.NUTRITIONALS based on using all the frosting. I probably used only about 1/4 of what I made. You can also leave the icing off entirely, especially if making traditional sticky buns with nuts.