Name: Pumpkin Spice Cinnamon Rolls
Prep time: 2 h
Cook time: 25 min
Total time: 14 h 55 min
Yield: 16-32
Ingredients: 4 c milk of choice; 1 c butter; 1 c cane sugar; 1 Tbsp active dry yeast; 9 - 10 c all purpose flour; 1 tsp baking powder; ½ tsp baking soda; 1 Tbsp salt; 1 c butter, melted; 2 c brown sugar; 1⁄4 c ground pumpkin spice seasoning; 2 tsp vanilla bean paste (or extract); ½ tsp salt; ½ stick butter, melted; ½ c pumpkin puree; 16 - 20 oz. powdered sugar

In a large stockpot, combine the milk, butter, and sugar. Heat until it reaches a scalding temperature, but do not let it boil. Remove from heat and allow the mixture to cool until warm to the touch.

Stir in the yeast and mix well. Let it sit for about 10 minutes to activate. Then add 7 cups of the flour and combine.

Mix until well combined, then cover the pot with a lid and let the dough rise for about an hour. It should become bubbly and noticeably expanded in size.

Once the dough has risen, add 1–2 more cups of flour along with the salt, baking powder, and baking soda. Mix in well, I always use my hands for this. The dough should be soft and slightly tacky, but not overly sticky. Add a little more flour if needed to reach the right consistency.

You can use the dough right away or refrigerate it for up to 3 days. For best results, I recommend chilling it for at least 12–24 hours before baking.

When you’re ready to use the dough, lightly flour your countertop and place the dough on top. Using a rolling pin, roll it into a long rectangle. It will be quite large, so make sure you have plenty of space. If needed, divide the dough in half and roll it out in two batches.

Roll the dough to about ¼–⅓ inch thick. Lightly flour your work surface as needed to prevent sticking or tearing.

Once the dough is rolled out, melt butter from filling ingredients, add sugar, and pumpkin pie spice. Mix together and spread evenly over the surface. Leave a small border around the edges to make rolling the dough up easier.

Starting at the top of the rectangle, gently tuck and roll the dough toward you to form a log. Take your time, especially since it’s a large piece of dough. Once you reach the end, pinch the seam along the bottom to seal the log and keep the filling from spilling out.

I like to slice the cinnamon rolls about 1½ inches wide for a larger roll. You can get 16 jumbo sized rolls or 32 regular size, adjust the thickness to your preference.

Once sliced, generously butter a few 9x13-inch pans, a sheet tray, cast iron skillets—whatever you have on hand. Arrange the rolls in the prepared pans, then cover with a tea towel and let them rise for about 30 minutes.

Bake at 350°F for 20 - 25 minutes for regular size (24 - 26 minutes for jumbo), until lightly golden on top.

Remove from the oven, prepare the icing, spread it generously over the warm rolls, and enjoy!

Pumpkin Spice Cinnamon Rolls