Pumpkin Spice Cinnamon Rolls w/ Scotch Infused Icing

Pumpkin spice cinnamon rolls

Hey Friends!!

We’re almost at the end of Pumpkin Spice season and we (my sister & I) decided to end it on a sweet note. Pumpkin spice has been one of those flavours that grew on me while living in the U.S., I distinctly remember purchasing a pumpkin spice frappe from Starbucks regularly #memories. That’s one thing I haven’t dared to try (yet), however, I love scrolling through Pinterest and viewing their food recipes, more specifically, the desserts! Given the wide range of pumpkin spice options, I decided on cinnamon rolls. We’ve done cinnamon rolls before but never found the perfect recipe, however this one I’ll definitely be using EVERY chance I get.

INGREDIENTS

Rolls:

  • ¼ cup warm water
  • 2 ¼ tsp instant yeast
  • 2 tbsp white sugar
  • ¾ cup pureed pumpkin
  • ¼ cup white sugar
  • 1 egg
  • 2 tbsp melted butter
  • 3 cups all purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp sea salt

Filling:

  • 3 tbsp melted butter
  • 1 cup brown sugar
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 tsp vanilla

Icing:

  • 4 tbsp softened butter
  • 4 tbsp cream cheese
  • ¼ cup powdered sugar
  • Milk
  • Heavy cream
  • 1 tbsp of your finest scotch 😅

DIRECTIONS

  • Add water, yeast, and sugar to mixer bowl
  • Stir mixture with fork until yeast is moistened then set the mixture aside for 3-5 minutes
  • In a separate bowl, whisk together flour, salt, cinnamon, and nutmeg until combined
  • Once yeast has begun to grow, add in pumpkin, egg and melted butter
  • Place the dry ingredients into the mixer bowl over the top of the wet ingredients
  • Using your dough hook attachment, turn the mixer on low to combine the ingredients
  • Once the dough begins to form, increase the speed slightly and let it knead for 5 minutes
  • Keep an extra ¼ cup flour on hand in case your dough is too sticky
  • Remove the dough hook and form into a ball using your hands; return the dough to the bowl and cover it with plastic wrap. Let dough rise for 90 minutes or until it has doubled in size
  • Roll the dough out on a floured surface into a large square/rectangle 
  • Combine the filling ingredients in a small bowl and spread evenly over the surface of the dough
  • Starting with long end, gently and tightly roll the dough up. Slice the log you’ve created into rolls of equal size 
  • Grease a round baking pan and place the rolls in, cut side down
  • Cover the pan loosely with plastic wrap to allow them to rise once more (45 minutes)
  • Preheat oven to 350, remove plastic wrap and bake for 20-25 minutes
  • While waiting for the rolls to cool, whisk butter, cream cheese and powdered sugar for the icing.
  • Once creamy, add in milk, heavy cream and scotch a little at a time, until icing is at your desired consistency
  • Spread icing on rolls then ENJOY! Try NOT to eat them all at once, haha

Hope you guys enjoy this recipe as much as I did! Original recipe was from The Busy Baker, adjusted a bit. This is the last of the pumpkin spice (for now), but what should we whip up for the upcoming season?!? I spy gingerbread cookies in the near future!

What’s your favourite Christmas treat?

8 thoughts on “Pumpkin Spice Cinnamon Rolls w/ Scotch Infused Icing

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