Pumpkin No Roll Cinnamon Rolls
These Pumpkin No Roll Cinnamon Rolls start with soft homemade pumpkin yeast dough. Instead of rolling and slicing, you'll shape the dough into balls, dip them in melted butter and cinnamon sugar, then bake until fluffy and golden. Finish with cream cheese drizzle.
Servings: 12
Ingredients
For the dough:
- 1 cup 2% milk warmed to 115ºF
- 1 package instant yeast
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree room temperature
- 1/2 cup salted butter softened
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 to 4 1/2 cups bread flour
For the coating:
- 3/4 cup salted butter melted
- 1 1/2 cups brown sugar
- 2 tablespoons pumpkin pie spice
- 1 tablespoon cinnamon
- 1/2 cup heavy cream to drizzle right before baking
For the frosting:
- 3 ounces cream cheese room temperature
- 3 tablespoons salted butter room temperature
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm the milk in a bowl in the microwave for just about 1 minute until it is reaches 115ºF. Pour it into the bowl of a stand mixer. Sprinkle the yeast over the top and allow it to activate for 3-4 minutes. 1 cup 2% milk , 1 package instant yeast
- Add in the sugar, pumpkin, softened butter, pumpkin pie spice, cinnamon and vanilla. Use the beater blade on low speed to mix this just until combined. About 30 seconds. 1/2 cup brown sugar, 1/2 cup pumpkin puree, 1/2 cup salted butter, 2 1/2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, 2 teaspoons vanilla extract
- Add in 2 cups of flour and the salt. Mix about 30 seconds until combined. Then add in the remaining 2 cups of flour. Mix just until combined, scraping the sides of the bowl as needed. Allow the mixture to rest for 5 minutes. 4 to 4 1/2 cups bread flour , 1/2 teaspoon salt
- Remove the beater blade and place the dough hook on the stand mixer. Knead the dough for 5-7 minutes on low speed. Add more flour a tablespoon at a time as needed during kneading. The dough should still feel sticky and tacky to the touch, but it should not be so wet that it sticks all over your hands. As the dough turns in the stand mixer bowl, it will pull away from the sides, but may stick to the bottom slightly. This is ok and shows the dough is not too dry.
- Place the dough in a greased bowl and cover it with plastic wrap or a towel. Allow the dough to rise in a warm place until it has almost doubled, about 30 minutes.
- While the dough is rising, prepare the cinnamon sugar and butter bowls. In one bowl, melt the butter. In another bowl, whisk together the brown sugar, pumpkin pie spice and cinnamon. 3/4 cup salted butter, 1 1/2 cups brown sugar, 2 tablespoons pumpkin pie spice, 1 tablespoon cinnamon
- Cut the dough into 12 balls. Shape them into smooth round balls. Dip the dough ball into the butter, then toss it in the cinnamon sugar. Place the coated dough ball in a greased 9×13” pan. Repeat with the remaining dough balls. Save any remaining butter and cinnamon sugar. Let the rolls rise for 20-30 minutes.
- Use your fingertips to dimple the top of the rolls. Then drizzle with any remaining butter and sprinkle with any remaining cinnamon sugar. Pour heavy cream evenly over the rolls. 1/2 cup heavy cream
- Bake in an oven preheated to 350ºF for about 25 minutes, until the rolls have cooked through. Internal temperature of the rolls should be about 195ºF.
- Allow the rolls to cool slightly while you make the cream cheese frosting.
- In a mixing bowl, use an electric mixer to cream together the cream cheese and butter. Add in the powdered sugar and vanilla. Mix again. Spread the frosting over the warm rolls. 3 ounces cream cheese, 3 tablespoons salted butter, 1 cups powdered sugar, 1 teaspoon vanilla extract
