I clearly have an issue with cinnamon rolls... They are a weak point for me. Always have been, and always will be.
I've attempted to make cinnamon rolls without cake mix, but honestly, the come out so much more soft and fluffy with the addition. Plus, it allows for you to have some fun with all the flavors of cake mix that are offered!
One of my fall favorites is spice cake. And what better to use as a base for some pumpkin spice cinnamon rolls?
These cinnamon rolls are absolutely perfect for fall.
I went back and forth trying to decide if I wanted a cream cheese frosting or maybe even caramel, but I ended up settling on a maple glaze. The maple definitely stands out and fits in perfectly with the spice of the cinnamon rolls and filling.
I will definitely be making these ahead, freezing them, and having them ready to pull out and heat up for Thanksgiving morning!
TheSkinnyFork.com - Originally Posted 9/7/2013 Homemade Fall inspired pumpkin spice cinnamon rolls. A little sweet and with just enough warm spice to start the morning off right. Prep Time: 1 Hour & 40 Minutes • Cook Time: 20 Minutes
Servings: 16 • Serving Size: 1 Cinnamon Roll • Calories: 289 • Fat: 5 g • Saturated Fat: 3 g • Carb: 69 g • Fiber: 2 g • Protein: 4 g • Sugar: 22 g • Sodium: 361 mg
Cinnamon Rolls:
• 1 1/4 C. Hot Water
• 1/2 C. Pumpkin Puree
• 1 1/4 C. Dry Spice Cake Mix
• 1 1/4 C. Whole Wheat White Flour
• 1 1/4 C. Bread Flour
• 1/2 Tsp. Salt
• 1/2 Tsp. Pumpkin Pie Spice
• 1/8 Tsp. Ground Cloves
• 2 1/4 Tsp. Active Dry Yeast
Filling:
• 1/4 C. Butter, Softened
• 1/4 C. Brown Sugar/Stevia Blend
• 1/4 C. Dry Spice Cake Mix
• 1 1/2 Tsp. Ground Cinnamon
• 1/2 Tsp. Pumpkin Pie Spice
Frosting:
• 3/4 C. Powdered Sugar Substitute
• 2 Tbsp. Dry Spice Cake Mix
• 2 Tbsp. Unsweetened Almond Milk
• 1/2 Tsp. Ground Cinnamon
• 1/4 Tsp. Maple Extract
Directions:
Bread Machine: Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the 'dough cycle' setting.
No Bread Machine: If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.
While your waiting, lightly spray the insides of two rounded 8 inch cake pans or a 13x9 with non-stick cooking or baking spray.
Mix up the ingredients for your filing and set aside.
Remove the dough to a floured surface and roll out into a large rectangle.
Spread the filling mixture over the rectangle of dough.
Roll it up into a tight, long, skinny log. Lengthwise.
Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!
Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap or a tea towel and place in a warm place to rise for another 30 minutes.
If you're making these ahead for the next day, you can toss them into the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rise prior to baking.
When ready to bake, preheat oven to 350 degrees F. Remove the plastic wrap or tea towel and bake the cinnamon rolls for 15-20 minutes.
In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.
Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top.
Top with a some nuts if desired and indulge!
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher