Is there anything better than the smell of freshly made cinnamon rolls? Didn't think so... These cinnamon rolls are made with the warming flavours of pumpkin spice, a combination that truly goes well together. Now I've got to say that these are some of the lightest and fluffiest cinnamon rolls I've ever had! In some places, it's common to spread a cream cheese frosting over the rolls, but we prefer to drizzle them with a glace icing. Making cinnamon rolls may seem intimidating if you've never made them before, but trust us, they're actually pretty easy! They're a little time consuming to make, but the wait is definitely worth it. You can serve them for breakfast or dessert (or really just whenever you fancy them). So without further ado, here is our pumpkin spice cinnamon rolls recipe!
Happy Baking!
The Chai Home 😋
INGREDIENTS
12 servings
For the dough
5x cups of plain flour
1/3 cup of caster sugar
10g sachet of fast acting yeast
1x large pinch of salt
1 & 1/2 cups of water
90g of butter
1x egg
For the filling
60g of softened room temperature butter
1/2 cup of light muscovado sugar
1x tsp of cinnamon
1 1/2 tsp of pumpkin spice
For the icing
5 tbsp of icing sugar (sieved)
2 1/2 tbsp of water
1/2 tsp of vanilla
METHOD
For the dough
Add all of the dry ingredients to a large mixing bowl and mix together well.
Add the water and butter to a saucepan and heat for approx 45 - 60 seconds - the butter should not be completely melted.
Remove the saucepan from the heat and add to the dry ingredients, along with the egg. Mix together well with a wooden spoon or silicone spatula.
Heavily flour a clean surface and transfer the dough and knead for 5 - 10 minutes adding extra flour until the dough no longer sticks to your finger tip when poked into the dough. The dough should be smooth and soft.
Let it rest in a ball shape for 15 minutes.
With a rolling pin shape the dough into a 15 x 10 inch rectangle.
For the filling
Spread the butter evenly over the dough and all the way to the edges.
Sprinkle the sugar and spices evenly on top of the butter.
Using your hands roll the dough on the 15 inch side until it forms a long sausage shape. The dough will lengthen, but don't worry. Using your hands push in the ends slightly creating more thicker ends to match the rest of the roll's diameter.
Using a sharp knife slice the dough into 12 equal slices. The easiest way is to cut the dough into half, then cut the halves into quarters, then cut the quarters into 3 equal slices.
Grease a baking dish and then place the slices so the swirls are facing upwards. It does not matter if the slices are touching each other.
Cover with a clean, dry tea towel and place in a warm area and allow to rise for an hour.
Preheat the oven to 180 C approx 15 minutes before you bake them.
After 1 hour of rising time place the cinnamon rolls on to the top shelf of the oven and bake for 20 - 25 minutes or until the tops are a light golden brown.
Remove from the oven and allow to fully cool. While they are cooling begin making the icing.
For the icing
Sieve the icing sugar into a bowl. Add the water and mix together well until the icing is a thickish yet pourable consistency. Add the vanilla and mix together.
Once your cinnamon rolls have fully cooled, drizzle the icing over them, serve and enjoy!
The cinnamon rolls should last for 3 - 4 days in an airtight container in the fridge
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