Fall Flavors: Amazing Pumpkin Spice Cinnamon Rolls & White Chocolate Drizzle

These pumpkin spice cinnamon rolls are my delicious and classic cinnamon roll recipe, with a fall flavors jazz! They will make your house smell wonderfully like fall, with a simple, easy to make recipe!

Prep time: 15 minutes Bake time: 30 minutes Total time: 45 minutes Servings: 8 rolls

Dough Ingredients: 2 1/2 cups AP flour (I use unbleached)

2 tbsp white sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

pinch of salt

3/4 cup buttermilk

4 tbsp melted butter, divided

2 tbsp butter, softened

1/2 cup pumpkin pie filling (instructions included)

cooking spray

Filling Ingredients: 3/4 cup brown sugar

1/4 cup white sugar

2 tbsp cinnamon

1 tbsp pumpkin pie spice

pinch of salt

2 tbsp butter, softened

White Chocolate Drizzle: white chocolate melting chocolate or vanilla almond bark

Orange food coloring (optional)

Pumpkin Pie Filling Ingredients: 15 oz pumpkin puree

12 oz can evaporated milk (you will not use the whole can)

2 tbsp pumpkin pie spice

Instructions:

  1. Preheat oven to 400 degrees, use cooking spray to line a 9 inch round cake pan, set aside.
  2. In a medium sized bowl, mix together all of the filling ingredients until well combined, and set aside.
  3. Make the pumpkin pie filling by mixing a 15 oz can of pumpkin puree with 4 oz of evaporated milk and 2 tbsp of pumpkin pie spice, set aside.
  4. In a large bowl, mix together flour, 2 tbsp white sugar, baking powder, baking soda, and salt. Add in buttermilk (instructions for homemade buttermilk included below), 2 tbsp of melted butter, and pumpkin pie filling. Whisk together until just combined, then knead dough with hands, sprinkle extra flour over dough and hands if dough is too sticky.
  5. Well flour your counter or table top and roll dough into a rectangle about 1/4-1/2 inch thick with a well floured rolling pin.
  6. Spread 2-3 tbsp of melted butter across dough using pastry brush or spoon.
  7. Spread filling mixture over the dough evenly, and lightly press into dough.
  8. Gently roll the dough into a log shape, then pinch the ends together gently.
  9. Using a serrated knife, cut the log into 8 evenly cut sections
  10. Arrange the rolls into a circle with one in the center of the pan, evenly spread apart, in the prepared cake pan.
  11. Brush the tops of the rolls with 2 tbsp melted butter, and bake for about 30 minutes or until the tops of the rolls are lightly browned and no longer doughy.
  12. Remove from oven and leave in pan to cool for about 15 minutes.
  13. While the cinnamon rolls are cooling, place the melting chocolate or almond bark in a microwave safe bowl or a sauce pan on the stove, and melt completely.
  14. Drizzle chocolate over each cinnamon roll.
  15. If choosing to use orange food coloring, mix it into the chocolate at this point until it reaches desired color (about 4 drops), then repeat step 14.
  16. Serve and enjoy warm.

Recipe Notes: Dough should be slightly sticky, do not add too much flour or the rolls will be tough. You may add in other add ins of your choice to the filling such as: chocolate chips or raisins, simply sprinkle them on top of the filling mixture before you roll the dough into the log shape.

Homemade Buttermilk Recipe: Add 1 tbsp of lemon juice to 1 cup of milk of your choice, mix for 1 minute, and let sit for at least 5 minutes. You will use only 3/4 cup of buttermilk for this recipe, simply discard the other 1/4 cup.

One thought on “Fall Flavors: Amazing Pumpkin Spice Cinnamon Rolls & White Chocolate Drizzle

  1. Pingback: Fall Flavors: Amazing Pumpkin Spice Cinnamon Rolls & White Chocolate Drizzle — BusyMomBakes | homethoughtsfromabroad626

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