Peanut Butter Pumpkin Cinnamon Rolls

These peanut butter pumpkin cinnamon rolls were a hit on the first day of Fall. It\’s been a tradition of ours to make breakfast on Saturday mornings and for some reason we have been on a cinnamon roll kick. This week since it was the first day of Fall we wanted to mix it up a little bit. Pumpkin was a must because that screams Fall. Then we decided to throw in mini peanut butter cups and Reese\’s Pieces. We made a few more so we could deliver them to some friends before church this morning.

Ingredients

Dough

2 1/2 – 3 cups all purpose flour

3 TBPS sugar

1 TSP salt

1 package active yeast

1/2 cup water

1/4 cup milk

3 TBPS softened butter

1 large egg, slightly beaten

Filling

3 TBPS softened butter

4-5 TBPS cinnamon, to taste (we used 5 TBPS)

1/4 – 1/2 cup brown sugar (we used a 1/2 cup)

3 TBPS + 1/2 cup sugar

1/2 can pure pumpkin

1/2 cup Reese\’s Pieces

1 cup mini peanut butter cups

1/2 cup diced pecans

1 TBPS pumpkin pie spice

1 TBPS ground cinnamon

Icing

4 ounces softened cream cheese

1/4 cup salted butter (if you don\’t have salted you can use unsalted)

1 1/2 cups powered sugar

1 TPS vanilla

1-2 TBPS milk

Instructions

Dough

Mix 2 1/2 cups flour, sugar, salt, and yeast into a stand mixer bowl until well combined.

Heat water, milk, and butter in a small saucepan pan until about 115 degrees. If you don\’t have a thermometer this is right before it gets to the boiling stage.

Once your milk, butter, and water mixture is heated slowly pour it in the flour, sugar, yeast mixture while your stand mixer is on slow. Once this is done add your slightly beaten egg.

Using your dough hook attachment mix on low until combined adding more flour as needed. This might require you adding up to a 1/2 cup of additional flour. You will want your dough to be moldable but yet a little sticky to form a smooth dough.

Continue to mix for 5-6 minutes. Then allow dough to rest for 3-5 minutes.

Once dough has set use a rolling pin to roll out your dough into a rectangular shape. I recommend putting flour down on your work area to prevent the dough from sticking to the surface.

Filling

Spread the softened butter on the rectangular dough.

Then, spread the pumpkin mixture over the dough until its spread out evenly.

In a small bowl combine the pumpkin puree, 1/2 cup sugar, 1 TBPS cinnamon, and pumpkin pie spice. Mix until well combined.

In a separate small bowl mix together your brown sugar and 5 TBPS cinnamon.

Sprinkle the cinnamon sugar mixture over the top of the dough. Try to spread it out evenly.

Then sprinkle 3 TBPS sugar over the cinnamon mixture.

After these steps are done sprinkle with your chopped pecans, mini peanut butter cups, and Reese\’s Pieces.

Assemble

Starting with the long part of the dough, begin rolling your dough tightly making sure the filling is inside of the roll.

Once rolled, cut your dough into 10-12 pieces. We make bigger cinnamon rolls so ours made about 8.

After they have been cut, lay the rolls filling side up into a buttered baking dish. We smeared our pan with lots of butter!

Let the rising begin! We set our oven on 200 degrees for about 30 minutes. The goal is to have them be doubled in size. You can also put them in a draft free place and let them rise that way.

Once the rolls have doubled in size increase the oven to 350 degrees and bake for about 25 minutes or until golden brown.

Remove from oven and let them cool just a bit before adding your icing!

Icing

In a small bowl mix your cream cheese, butter, and powered sugar together.

Once well combined add your vanilla and milk. You can add however much milk you would like depending on the consistency you want.

Pour cream cheese mixture over the cinnamon rolls making sure you have covered the tops. Then enjoy! (We added more Reese\’s Pieces and peanut butter cups to the tops of ours since we have a little extra.