Pumpkin Cinnamon Rolls Made With Fresh Milled Flour
These pumpkin cinnamon rolls made with fresh milled flour are out of this world delicious! The cozy comfort of pumpkin spice with an added dash of cinnamon makes these the perfect fall treat. We can't stop eating these!
Ingredients
Pumpkin Cinnamon Roll Dough Ingredients
- 4-4&1/2 cups Fresh Milled Flour 485g-540g I like to use 410g hard white wheat and 130g Kamut.
- 2/3 cup whole milk 160g
- 1/2 cup brown sugar 100g
- 1 tsp salt
- 4 TBSP unsalted butter 56g
- 2 room temperature eggs
- 1 tsp vanilla extract
- 1 cup plain pumpkin puree 250g
- 2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp ground clove.
- 2&1/4 tsp instant yeast
Filling Ingredients
- 8 TBSP melted butter 113g
- 1 cup brown sugar 200g
- 2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp ground clove.
- 1 tsp cinnamon
- 1 pinch of salt
*Optional Icing Ingredients
- 1 cup powdered sugar 115g
- 1-2 TBSP whole milk 13g-30g
- 1 tsp vanilla extract
Instructions
Make The Dough
- Firstly, add milk, brown sugar, salt, and butter to a medium sauce pan. Cook on medium high until the milk is scalded (just before boiling), and the butter and sugar are melted. Set aside to cool below 110*F. (You can also do this step in the microwave if you wish.)
- Mill the flour while that mixture is cooling.
- After the milk mixture had cooled a bit, pour it into your stand mixer.
- Then, add eggs, vanilla, pumpkin puree, pumpkin spice, and mix until incorporated.
- Next, pour in the fresh milled flour, and begin to mix on low until it is combined, and there is no dry flour left.
- Once all incorporated, cover, and then let the dough rest for about 15 minutes so the fresh milled flour can start to absorb the liquids. This also allows the bran to start to soften.
- After the dough has had time to rest (Autolyze), then add the instant yeast. Mix until the yeast is incorporated.
- So, now it is ready to start the kneading process. Knead on level 2 until the dough is nice and stretchy (or passes the window pane test.) This could take anywhere from 7-25 minutes with fresh milled flour, just depends on your mixer, the wheat, and even the weather!
- After the dough is nice and stretchy, cover and let rise for 1 to 2 hours, or until doubled in size.
- While the dough is rising, you can make the filling.
Make The Filling
- To make the filling, melt butter, then add the brown sugar, pumpkin spice, salt, and cinnamon, then stir together to combine.
- Once dough has risen, take it to a lightly buttered (oiled) surface. Press or roll your dough out flat to a 15 x 17 inch rectangle.
- Evenly distribute the filling over the top of the dough, and from the short side, roll the dough into a log.
- Divide dough into 12 even pieces.
- Place on a buttered/oiled/lined 9x13 baking pan. Cover these, and let them rise for about 40 minutes. (or overnight in the fridge.)
- Bake at 350* F for 25-30 minutes. (If using the refrigerator method, set the cinnamon rolls on the counter the next day for 1-2 hours to come to room temperature. Then bake.)
*Optional Icing Instructions
- *Optional- Make icing by adding powdered sugar and vanilla into a small bowl. Then, thin with whole milk as needed to make a drizzle consistency. Pour on when cinnamon rolls are still warm for a glaze icing.
- Lastly, enjoy!
Video
Notes
To store these fresh milled flour pumpkin cinnamon rolls, cover and leave at room temperature for up to 3 days. For longer storage, place in a freezer safe bag or container (But, make sure they have cooled completely first.) These can stay in the freezer for up to 4 months. To enjoy, let them sit at room temperature for 30-60 mins to thaw! I recommend icing after you thaw them.