Who doesn’t love fresh warm cinnamon rolls in the Fall? Just thinking about them make me want to bake them all over again. Traditionally, these tasty desserts are only filled with cinnamon and brown sugar. Not these!
I added Pumpkin Spice for a extra kick out Fall. You can not only top these cinnamon rolls with itching, you can add crushed pecans, sprinkles and more.
Is there a Keto Version?
I didn’t make a keto version, however that is on my list to make one day. However, you can make Cinnamon Rolls Keto friendly. It is possible by making the dough from Almond and Coconut Flour or with Carbquik. Substitute your dry ingredients for low carb, sugar free options.
Carbquik – In case you haven’t heard of Carbquik before, it’s a wonderful baking mix that is similar to Bisquick only without all the carbs! It’s a must when you are cooking low carb and will make your life so much easier!
Whenever I make it, I will add it to my site.
Baking + Freezing Tips:
To Prepare and Freeze: Assemble the rolls through step 4. Then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: Bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.
Let’s get started…..
Cook Time 25
Yields: 12 Rolls
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 4 tablespoons salted butter, at room temperature
- 3 large eggs
- 3 1/2 – 4 cups all purpose flour
- 1/2 teaspoon salt
Pumpkin Spice Filling:
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons salted butter, at room temperature
- 1 Tbsp Pumpkin Spice
- 2 cup powdered sugar aka confectioner’s sugar
- 2 tablespoon butter melted
- 2 teaspoon vanilla
- 4 tablespoon milk*
Note: You can substitute with heavy cream or half and half
1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top.
2. Add the butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
3. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
4. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, pumpkin spice and cinnamon. Set aside.
5. Butter a 9×13 inch baking dish.
6. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on pumpkin spice mixture.
7. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal.
8. Using a sharp knife or dental floss, cut into 12 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
9. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.
10. Meanwhile, make the icing. Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth. Spread the icing over the warm rolls. Serve and enjoy!