Happy Friday! Fall is in full swing and I’m loving all of the pumpkin treats! While I usually think of cinnamon rolls as year round treats, I couldn’t help giving them a fall twist and so I’m excited to share Mickey’s Pumpkin Cinnamon Rolls! Packed with pumpkin puree and warm spices, these delicious cinnamon rolls are perfect eaten warm from the oven! Of course, these cinnamon rolls are made even better by being Mickey shaped!
Cinnamon rolls have a special place in my heart as my family makes them for holidays and other special occasions. I love eating them fresh from the oven when they’re warm and the icing is gooey. While regular cinnamon rolls are delicious, the added pumpkin puree and warm spices in Mickey’s Pumpkin Cinnamon Rolls make for the perfect fall treat!
To make these cinnamon rolls, start by preparing the cinnamon filling. Combine the brown sugar, melted butter, granulated sugar, cinnamon, cloves, nutmeg, and salt in a small bowl. Set aside.
Make the dough by whisking together the flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, yeast, melted butter, and granulated sugar. Whisk in the pumpkin puree.
Using a rubber spatula, stir the yeast mixture into the flour mixture until the dough comes together. The dough will be sticky. Transfer the dough to a lightly floured surface and knead it to form a smooth dough, about 2 minutes.
Roll the dough into a 12 x 9 inch rectangle, with the long side closest to you. Brush 2 tablespoons of melted butter onto the dough, leaving a 1/2 inch border at the edges. Sprinkle the sugar mixture over the butter, leaving a 3/4 inch border at the top edge, and press lightly to adhere.
Roll the dough away from you into a cylinder, tucking the dough under itself as you roll. Pinch the seam and ends closed. Using a serrated knife, cut the dough cylinder into rounds about 1 to 1 1/2 inches wide. To make the Mickey Mouse shape, place a round onto a baking sheet lined with parchment paper. Cut a second round in half, and gently press the halves onto the top of the round to make ears. Repeat with remaining dough rounds. Cover the cinnamon rolls loosely with plastic wrap and let rise for 30 minutes.
Preheat the oven to 350 F. Brush the tops of the cinnamon rolls with melted butter. Bake until the cinnamon rolls are golden brown, about 25 minutes.
To make the glaze, beat the cream cheese, powdered sugar, and milk together until smooth. While the cinnamon rolls are warm, spread a couple spoonfuls of glaze over each cinnamon roll.
Enjoy Mickey’s Pumpkin Cinnamon Rolls warm! Happy Fall!
Mickey’s Pumpkin Cinnamon Rolls
Ingredients
Cinnamon Roll Filling
- ¾ cup dark brown sugar, packed
- 1 tablespoon unsalted butter, melted
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, melted, for spreading
Cinnamon Roll Dough
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoons salt
- 1 cup whole milk, warmed
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ cup pumpkin puree
- 4 teaspoons instant or rapid-rise yeast
- 1-2 tablespoons unsalted butter, for topping
Cream Cheese Glaze
- 3 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
Cinnamon Roll Filling
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Combine the brown sugar, melted butter, granulated sugar, cinnamon, cloves, nutmeg, and salt in a bowl. Set aside.
Cinnamon Roll Dough
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Line two baking sheets with parchment paper. Set aside.
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Whisk together the flour, baking powder, and salt in a large bowl.
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In a separate bowl, whisk together the milk, yeast, melted butter and granulated sugar. Whisk in the pumpkin puree.
-
Stir the yeast mixture into the flour mixture with a rubber spatula until the dough comes together. The dough will be sticky.
-
Transfer the dough to a lightly floured surface and knead it to form a smooth dough, about 2 minutes.
-
Roll the dough into a 12 by 9 inch rectangle, with the long side closest to you.
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Brush 2 tablespoons of melted butter over the dough, leaving ½ inch border at the edges. Sprinkle the sugar mixture over the butter, leaving a ¾ inch border at the top edge, and press lightly to adhere.
-
Roll the dough away from you into a cylinder, tucking the dough under itself as you roll. Pinch the seam and the ends closed.
-
Using a serrated knife, cut the dough cylinder into rounds about 1 to 1 ½ inches wide.
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To make the Mickey Mouse shape, place a round onto the prepared baking sheet. Cut a second round in half, and gently press the halves onto the top of the round to make ears. Repeat with remaining dough rounds.
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Cover the cinnamon rolls loosely with plastic wrap and let rise for 30 minutes.
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Preheat the oven to 350 F. Brush the tops of the cinnamon buns with the remaining melted butter. Bake until the cinnamon rolls are well browned and the filling is melted, about 25 minutes.
Cream Cheese Glaze
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In a medium bowl, beat the cream cheese, powdered sugar, and milk together until smooth.
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While the cinnamon rolls are warm, spread a couple spoonfuls of glaze over each cinnamon roll.