Try this Pumpkin Pie Cinnamon Rolls recipe
- 1/2 teaspoon vanilla extract
- 1/4 cup butter softened
- 1/8 teaspoon salt
- 1 (3 ounce) package cream cheese softened
- 1 1/2 cups confectioners' sugar
- 1/3 cup packed brown sugar
- 1 (13.8 ounce) can store-bought pizza dough
- 3 tablespoons butter room temperature
- 2 tablespoons mccormickâ® pure pumpkin pie spice
- 1/2 teaspoon mccormickâ® pure pumpkin pie extract
- Carbohydrate 406.919305961894 g
- Cholesterol 213.521875103143 mg
- Fat 80.8899004565438 g
- Fiber 0.00220833333333333 g
- Protein 0.934328750407776 g
- Saturated Fat 51.0823366915029 g
- Serving Size 1 1 recipe (511g)
- Sodium 596.126000285985 mg
- Sugar 406.917097628561 g
- Trans Fat 5.63301141937129 g
- Calories 2304 calories
Step-by-step
- Heat oven to 350 degrees (or 325 degrees in a convection) and prepare a 8 or 9inch round pie dish with bakers spray, goop, or parchment.
- Open and unroll pizza dough on a lightly floured surface. It should measure about 12inches by 6inches.
- In a small bowl, combine brown sugar and Pumpkin Pie Spice with a fork.
- Rub 3 tablespoons butter over dough so that it covers entire surface.
- Spread brown sugar and spice mixture over dough making sure it covers entire surface.
- Starting at the edge that is 6inches long, roll up dough.
- Cut into 6 even pieces.
- Place in pie dish on its side so that layers of the roll is visible.
- Bake for 25-35 minutes. Rolls should be dark brown but not burnt.
- While rolls are baking put cream cheese, butter, confectioners sugar, vanilla, pumpkin pie extract, and salt in stand mixer fitted with paddle attachment.
- Mix on low to just combine. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.
- When rolls are done baking allow them to cool for up to five minutes.
- Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.
Can convenience pizza dough really yield a laminated texture comparable to yeasted brioche when rolled with butter, brown sugar, and spices? While raw dough products containing chemical leaveners lose structural integrity if stored unbaked for long periods, fully assembled baked rolls tolerate freezing quite well. Storing them in an airtight container for up to one month preserves their moisture, provided they are wrapped individually in plastic wrap before entering the freezer. When scaling this yield of six portions up or down, remember that doubling the spice blend requires careful measuring to avoid bitterness from heavy concentrations of ground nutmeg and cloves.
Freezing and Reheating Mechanics
Reviving frozen baked goods requires gentle thermal transfer to melt internal fat without scorching the outer crust. Operating a microwave at fifty percent power for forty-five seconds thaws a single roll safely, whereas placing them in a 300-degree oven for ten minutes restores the crisp exterior edge characteristic of properly baked pastries.
- Bake rolls until internal temperatures reach 190 degrees Fahrenheit to ensure the center dough is fully set.
- Apply cream cheese frosting only after the pastry cools below 110 degrees to prevent the butter solids from melting completely into a liquid glaze.
- Store frosted remnants below 40 degrees Fahrenheit for no more than three days due to dairy perishability in the spread.
