Peanut Butter Pumpkin Cinnamon Rolls
These rich and gooey pumpkin cinnamon rolls are a fall twist on a chocolate peanut butter lover’s dream. The icing is the finishing touch.
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Equipment
- 1 Stand Mixer (with dough hook)
- 1 Rolling Pin
- 1 9x13 Baking Dish
- 1 Hand Mixer
Ingredients
Dough
- 2 1/2 Cups All Purpose Flour Set back another 1/2 cup to flour you surface and prevent sticking. (3 Cups all together)
- 3 tbsp Sugar
- 1 tsp Salt
- 1 pkg Active Dry Yeast (1/4 oz.)
- ½ Cup Water
- 3 tbsp Soften Butter
- 1 Large Egg, slightly beaten
- 1/4 Cup Milk
Filling
- 3 tbsp Soften Butter
- 4-5 tbsp Cinnamon More if you wish.
- 1/2 Cup Brown Sugar
- 3 tbsp Sugar (By itself)
- 1/2 Cup Sugar (By Itself)
- 7 oz. Pure Pumpkin (about half a can)
- 1/2 cup Peanut Butter Candy
- 1 cup Mini Peanut Butter Cups
- 1/2 cup Diced Pecans
- 1 tbsp Pumpkin Pie Spice
- 1 tbsp. Ground Cinnamon
Icing
- 8 oz. Cream Cheese (softened)
- 1/4 cup Salted Butter
- 1-2 tsp Vanilla
- 1-2 tsp Milk
Instructions
Dough
- Lightly grease a 9x13 pan.
- Mix 2 1/2 cups flour, sugar, salt, and dry yeast into a stand mixer bowl and mix until well combined. Turn off.
- 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 are 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 on med-low speed. 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.
- In a small bowl combine the pumpkin puree, 1/2 cup sugar, 4-5 tbsp. cinnamon, and pumpkin pie spice. Mix until well combined.
- Then, spread the pumpkin mixture over the dough until its spread out evenly.
- Sprinkle 1/2 cup brown sugar evenly over the pumpkin 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.
- With a sharp knife cut your dough into 10-12 pieces.
- After they have been cut, lay the rolls filling side up into a buttered baking dish.
- We set our oven on 200 degrees for about 30 minutes, leaving it open just a crack. 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 for 1-2 hours. (We used the oven to expedite the process).
- Once the rolls have doubled in size (about 30 minutes) 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 powdered sugar together.
- Once well combined add your vanilla and milk. You can add however much milk you would like, depending upon the consistency you are looking for.
- We added more Reese’s Pieces and peanut butter cups to the tops of ours since we have a little extra. Enjoy!
Notes
We use both a stand mixer, and a hand mixer for this recipe. You might be able to use just a hand mixer and your hands to prepare the dough, but this is the only way we have made them.