GIANT Pumpkin Espresso Cinnamon Roll

“This isn’t rich—it’s wealthy!” -my husband

If you love and only love the center of an ooey gooey cinnamon roll, then this recipe is for you. This is my extra gooey giant pumpkin espresso, cinnamon roll, and it’s better than any cinnamon roll I’ve had from a bakery. It’s soft, fluffy, sticky, and gooey all around, and baked with a fabulous pumpkin dough that pulls apart so perfectly. Pumpkin and espresso are tucked into every element of this recipe, and the cinnamon roll is topped with lush, tangy, cream cheese frosting, you will be bathing in autumn heaven.

Every bite tastes like you’re diving headfirst into the center of a cinnamon roll. and you’ve got pumpkin espresso cinnamon filling spilling out of every crevice. I promise you’ll never want to go back to bakery cinnamon rolls once you try this.

“This isn’t rich—it’s wealthy!” -My husband after his first bite of this :)

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Servings: 12

Author: Elizabeth Wu

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GIANT Pumpkin Espresso Cinnamon Roll

Prep time: 2 HourCook time: 35 MinTotal time: 2 H & 35 M

Extra gooey with a soft, fluffy pumpkin dough that pulls apart so perfectly & topped with lush, tangy, cream cheese frosting

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Ingredients:

Pumpkin Cinnamon Roll:

• 3/4 cup warm whole milk (110-115 F)
• 1/2 cup dark brown sugar (120 g)
• 2 ½ tsp instant yeast
• 1/2 cup pumpkin purée (120 g)
• 1/2 cup softened salted butter
• 1 large egg
• 2 tsps vanilla bean paste
• 1 tsp flaky salt
• 4 ½ cups bread flour (540 g)
• 2 tsps pumpkin pie spice
• ¼ tsp espresso powder
• 1/4 tsp nutmeg
• 1 ½ tsp cinnamon
• 1 cup heavy cream (to pour over the rolls)

Pumpkin Espresso Filling:

• 1 cup salted butter (melted and cooled)
• 2 cups dark brown sugar (426 g)
• 1/2 cup pumpkin purée (120 g)
• 3 tbsps cinnamon
• 1 tbsp pumpkin pie spice
• 1/4 tsp espresso powder
• 2 tsps vanilla bean paste
• 1 tsp flaky salt
• 3/4 cup chopped pecans

Caramel Cream Cheese Frosting:

• 16 oz cream cheese
• ½ cup softened butter
• 2 cups powdered sugar
• 2 tsps vanilla bean paste
• 1/2 tsp flaky salt
• ¼ tsp pumpkin pie spice
• ¼ tsp espresso powder
• 1/4 cup salted caramel

Instructions:

1. Activate your yeast by mixing your warm milk, 1 tbsp (of the ½ cup) of dark brown sugar, & instant yeast. Let it sit until frothy (1-2 minutes)
2. Per the cinnamon rolls ingredients, mix together your bread flour, pumpkin pie spice, cinnamon, espresso powder, flaky salt, & nutmeg in a stand mixer bowl. Add your yeast mixture into the bowl with your dry ingredients along with the remaining dark brown sugar, pumpkin purée, softened butter, vanilla, & egg. Mix on low speed with the dough hook attachment for 1 minute until it becomes a shaggy dough. Let it rest for 5 minutes. Mix your dough again on medium speed for 7 minutes. Transfer the dough into an oiled bowl. Cover, & let it double in size in a warm place for 1 hour.
3. In the meantime, mix together all of your pumpkin spice cinnamon filling ingredients (except for the chopped pecans) in a bowl.
4. Once the dough is finished with its first rise, roll it into a 12 x 18" rectangle on a floured surface. Spread your pumpkin espresso cinnamon filling onto the dough, & sprinkle the chopped pecans overtop. Cut into 6 equal strips. Roll up 1 strip, & place it in the center of a 12” cast iron pan. Wrap the remaining strips around it until you form a giant cinnamon roll. Cover, & let it rise in a warm place for 30 minutes until nice & puffy.
5. Once the rolls are finished rising, drizzle them with 1 cup of heavy cream, & bake at 325 F for 35 minutes.
6. In the meantime, make your cream cheese frosting by first beating your cream cheese & softened butter & then mixing in the powdered sugar, vanilla, flaky salt, pumpkin pie spice, & espresso powder.
7. Spread cream cheese frosting over freshly baked cinnamon roll, & drizzle salted caramel on top, swirling it into the frosting.

"Keep your heart with all vigilance, for from it flow the springs of life" 

~Proverbs 4:23

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