Pumpkin Spice Cinnamon Rolls
This yummy treat is perfect for fall and winter breakfast, dessert, and snacks!
- Contains Wheat
- Contains Dairy
Ingredients
To Start
- 1/2 cup water, for steaming
- nonstick cooking spray
For the Cinnamon Buns
- 1/4 cup whole milk
- 2 tablespoons + 1 teaspoon packed light brown sugar, divided
- 1 teaspoon active dry yeast
- 1/2 cup canned pumpkin puree
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour, plus more as needed
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3 tablespoons heavy cream
For the Filling
- 1/3 cup canned pumpkin puree
- 1/4 cup packed light brown sugar
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon pumpkin pie spice
- pinch of kosher salt
For the Frosting
- 1 cup confectioner’s sugar, sifted
- 3/4 cup full-fat plain Greek yogurt
- 4 ounces cream cheese, room temperature
- 2 teaspoons vanilla extract
- Instant-Read Thermometer
- Medium Bowl
- Small Saucepan
- Stand Mixer
- Whisk
Instructions
Step 1
Pour 1/2 cup water in the pot. Spray the Cook & Crisp Basket with nonstick cooking spray.
Step 2
Begin to make the cinnamon buns by warming the milk in a small saucepan over low heat until a thermometer reads 100°F to 110°F. The milk should feel just slightly warm. Remove the milk from the heat and stir in 2 tablespoons + 1 teaspoon brown sugar, then sprinkle the yeast over the milk. Set aside until foamy, about 5 minutes.
Step 3
In a large bowl of a stand mixer, add the pumpkin puree, 1/4 cup brown sugar, butter, egg, and vanilla extract. Combine on low speed with the paddle attachment. Add the yeast mixture and continue to mix on low speed until combined.
Step 4
Add the flour, pumpkin pie spice, and salt to the bowl and continue to mix on low until a thick and slightly sticky dough forms. When the dough comes together, replace the paddle attachment with the dough hook attachment and knead on medium speed. If necessary, add up to 1/2 cup more flour to make a smooth but slightly tacky ball that pulls away from the sides of the bowl and sticks to the hook, about 3 to 4 minutes.
Step 5
Form the dough into a ball, then transfer to the basket. Place the basket in the pot.
Step 6
Close the lid and move the slider to AIR FRY/STOVETOP. Select PROOF, set temperature to 95°F, and set time to 50 minutes. Press START/STOP to begin the first rise.
Step 7
While the cinnamon rolls rise, make the filling. In a medium bowl, whisk together the filling ingredients until smooth.
Step 8
When the first rise is complete, remove the basket. Deflate the dough by punching it down, then turn it out onto a lightly floured surface. Knead the dough a few times, then roll it into an 8 x 6-inch rectangle that is about 1/4-inch thick, keeping the longer side closest to you.
Step 9
Spread the prepared pumpkin filling all over the dough. Starting from the side closest to you, tightly roll the dough, jellyroll-style. Cut the dough crosswise into eight equal pieces, each about 1 1/2-inches thick.
Step 10
Transfer the 8 pieces of dough to the basket with a little breathing room between them, then place the basket in the pot.
Step 11
Close the lid. Select PROOF, set temp to 95°F, and set time to 50 minutes. Press START/STOP to begin the second rise. After 30 minutes, check that the dough has doubled in size. When complete, drizzle the heavy cream over the rolls.
Step 12
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, then select STEAM & BAKE, set temperature to 350°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
Step 13
While you wait, make the frosting. In a medium bowl, whisk together the frosting ingredients.
Step 14
When baking is complete, remove the basket from the pot. Spread the frosting evenly on top of the cinnamon rolls and serve immediately.