High Altitude Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Imagine the softest, chewiest cinnamon rolls with a hint of pumpkin spice in every bite—then top that off with a dreamy cream cheese frosting kissed with real maple syrup.

Prep Time2

Cook Time35

Total Time2 35

Course: Breakfast

Cuisine: American

Keyword: high altitude cinnamon rolls, pumpkin, pumpkin rolls

Yield: rolls

Calories: 470kcal

Author: Rebekah S.

Equipment

mixing bowls
Rolling Pin
Sharp Knife or pizza cutter
9x13 Baking Dish
Plastic wrap

Ingredients

Bread Dough

1½ cup Milk warmed to 100-110° F
2 tsp Active Yeast
6 tbsp Butter melted
1 Large Egg room temperature
¾ cup Pumpkin Puree NOT pumpkin pie filling
6 tbsp White Sugar
2 tsp Salt
1½ tsp Cinnamon
½ tsp Nutmeg
¼ tsp All Spice
5 cups All Purpose Flour extra for kneading & rolling out

Filling

½ cup Butter softened
1 cup Brown Sugar packed
1½ tbsp Cinnamon

Frosting

4 ounce Cream Cheese room temperature
4 tbsp Butter melted
3 tbsp Maple Syrup
1 - 1½ cup Powdered Sugar
1 tsp Maple Extract OPTIONAL

Instructions

MIX WARM MILK & YEAST – warm the milk to 100-110° F and add the yeast. Let the mixture sit for a few minutes.
ADD IN PUMPKIN, BUTTER, & EGG - mix until combined
ADD IN FLOUR, SUGAR, SALT, & SPICES - mix until all the ingredients are combined
KNEAD THE DOUGH - knead the dough for approximately 5 minutes. The dough will be sticky and moist but should easily form into a ball
FIRST RISE - cover the dough with plastic wrap and let it rise for 1 hour or until doubled in size. The time will depend on the warmth of your kitchen. For the quickest rise, use the bread proofing setting in your oven or leave the oven light on.
ROLL OUT THE DOUGH - roll the dough to approximately 15 inch x 18 inch rectangle.
ADD THE FILLING - brush or spread the softened butter over dough. Combine the cinnamon and brown sugar together and sprinkle over the butter. Slightly press down the cinnamon sugar to ensure it sticks to the butter. TIP: add the filling to the very edge of the bread dough
CREATE THE ROLLS - Trim the edges of the bread dough so the rectangle is equal.
OPTION 1: using a pizza cutter or sharp knife cut the dough in half, starting at the long side. Then cut 6 strips on each side that are about 1.5 inches wide. Roll each strip up and place in the baking dish.
OPTION 2: roll the dough up, starting on the long end, all the way to the other side. Use a sharp knife to cut 12 equal rolls about 1.5 inch wide.
SECOND RISE & PREHEAT - let the cinnamon rolls sit for 15-20 minutes just until they start puffing up. Preheat the oven to 375° F during the second rise.
BAKE - bake for 35 minutes
ADD THE FROSTING - mix together the cream cheese, butter, and maple syrup until smooth. Add the powdered sugar 1/2 cup at a time until the right consistency is achieved. For a stronger maple flavor add maple extract.

Notes

MAKE AHEAD RECIPE -

Follow steps 1 through 8
Cover tightly with plastic wrap and place in the refrigerator overnight
Take out of fridge the next morning and let it sit for 1-2 hours (depending on the warmth of your kitchen) until the rolls have puffed up.
Bake 375° F for 35 minutes

CREAM - Add room temperature 1/2 cup heavy cream to the cinnamon rolls before baking for soft, gooey, and ultra-moist cinnamon rolls.

VANILLA FROSTING -

1/4 cup butter - softened
1/4 tsp salt
3 cups powdered sugar
1 tsp vanilla extract
4-6 tbsp whole milk

Mix together the butter, salt, powdered sugar, and vanilla. Slowly add the milk 1 tablespoon at a time until you reach the right consistency. More milk will create a thinner frosting.

Nutrition