How to make EASY Cinnamon Rolls Pumpkin Spice!

How to make EASY Cinnamon Rolls Pumpkin Spice!

– Dorothy here, welcome to my kitchen. Today I’m gonna show you how
to make one of my favorite cinnamon roll recipes,
pumpkin spice cinnamon rolls. Look how amazing these are. They smell up my whole house. It smells amazing in here. It’s like Christmas morning,
and I just wanna dive right into this pile of cinnamon rolls. That middle one right there, that’s mine. No one’s getting it. If you’ve never baked with yeast before, and you’re nervous about
doing it, don’t be. I’m gonna show you every
single step so that you know you can do it without fail. If you love delicious
desserts and easy recipes, be sure to subscribe to my channel. Let’s get into the kitchen
where I’m gonna show you how to make these easy cinnamon rolls. So when you’re at the grocery
store looking at yeast, there are a few different
kinds that you can buy. My favorite by far is
Fleischmann’s Rapid Rise Yeast. I love the rapid rise more
than any of the other kinds of yeast because it
makes baking with yeast a lot faster and easier. When you’re using rapid rise yeast, you don’t have to proof it. All you do is mix it with
the dry ingredients and then add your hot liquid to it. The mixing of the dough is
what activates the yeast, making it so much easier
with a lot less guess work. All right, the first thing
we’re gonna do to make our cinnamon rolls is we’re
gonna mix our dry ingredients: Our flour, our yeast,
our sugar, and our salt. Whisk that together and
add it to a stand mixer that’s been fitted with a dough hook. Now I love using my
electric mixer for this, but you could use a hand mixer. If you’re using an electric stand mixer, I much prefer the dough hook, because it makes the job a lot easier. Now we’re gonna make the wet ingredients. Mix one and 1/2 cups of water with six tablespoons of butter. We’re gonna heat that in the microwave on 30-second increments
until the temperature reaches between 120 and 130 degrees. The best way to determine
what the temperature of the water is, is using
an instant read thermometer. This is one of those thermometers
that as soon as I put it into the hot water, it’s gonna tell me what the temperature is. These are easy to come
by and I highly recommend getting one, because it
really, really will help you whenever you’re working with yeast. So add the wet ingredients to the mixer, along with the dry ingredients,
along with one egg. I’m gonna beat that at
medium speed for two minutes. Started with two cups of
flour, now I’m gonna add one more cup of flour and continue mixing. And I’m gonna continue
mixing and adding flour until the dough comes
together and forms a ball. I don’t wanna add more
than five cups of flour, but most likely, I’ll add between four and 1/2 and five cups. Know that you’re done mixing, because the dough will
be sticky, but not wet. Prepare a surface, like
a wooden cutting board, with a sprinkling of flour. Turn your dough out
onto the cutting board, and now we’re going to knead the dough for about six to eight minutes. Kneading is a process where you
push the dough in on itself, fold it over, and push it
again, and you just keep doing that until it forms a
cohesive ball that springs back when you touch it. Another thing I love about the
rapid rise yeast is it only has a 10-minute resting time. At this point, we’re gonna
cover the dough with a towel and let it rest for 10 minutes. While we’re waiting for our dough to rise, we’re gonna prepare our filling. Make sure you have some
softened butter, and then stir together granulated
sugar with pumpkin pie spice. That’s my secret ingredient
in these cinnamon rolls. I’m adding that warm
pumpkin spice to this recipe that’s gonna take that
cinnamon roll to another level. Once the dough is rested
for about 10 minutes, go ahead and roll it out to
a 15 by 10 inch rectangle. I’m gonna aim for the size
of this cutting board. Now it’s time to fill our cinnamon rolls. Go ahead and spread that butter all over the cinnamon roll dough,
and then sprinkle it with the pumpkin pie
spice and sugar mixture. To roll up our cinnamon
rolls, I’m gonna roll from the long end. Now if you want really
big, fat cinnamon rolls, and less of them, you could
roll it from the short end. But I recommend rolling from the long end to make 12 cinnamon rolls. Roll it up as tight as you can. Now that we have a cinnamon
roll log, as I call it, we’re gonna divide this
into 12 equal pieces to make 12 cinnamon rolls. I discovered a secret
hack that’s gonna cut your cinnamon rolls perfectly every
single time: dental floss. Who knew? Dental floss is perfect
for cutting cinnamon rolls. All you need to do is pull
out a string of dental floss, slide it underneath the
roll of cinnamon rolls, and pull it through. Now I’m gonna cut these in
half, then I’m gonna cut each half into halves, and then
cut each quarter into thirds. That’s gonna make 12 cinnamon rolls. Go ahead and spray a nine by 13 inch pan with non-stick cooking
spray, and we’re gonna place all 12 rolls in our pan. Now we need to let this
rise for a little bit, so go ahead and cover that
up with your kitchen towel, and let it sit for about an hour until they’re doubled in size. After an hour, remove the
towel, and you’ll notice how big and puffy and delicious they look. Now we’re gonna bake
them at 350 degrees for about 20 to 25 minutes,
until they’re golden brown and cooked through. The frosting is my favorite part. Butter and powdered sugar, vanilla, milk, and pumpkin pie spice. I love adding that extra little
bit of pumpkin spice flavor to the frosting. All right, our cinnamon rolls are done. They’ve cooled a little
bit, and now it’s time to add the frosting. You guys, you should smell my kitchen. It’s amazing. I’m gonna add this frosting onto the top of the cinnamon rolls. And that center cinnamon
roll, that one is mine. This tray of cinnamon
rolls is like pure heaven. I cannot wait to taste one. That frosting on top, the pumpkin spice, the smell is fantastic, the dough. Oh my gosh, I can’t wait to taste one. It’s like Fall in a bite, but better. You and your family are gonna
love these cinnamon rolls. Don’t be afraid of baking with yeast. It’s really, really easy,
especially if you follow my tips. Okay, I’m gonna go try really
hard not to eat this entire pan of cinnamon rolls while
you watch the next video.

Comments (4)

  1. This is the easiest cinnamon roll recipe that I have ever seen! I’m definitely going to try this soon!

  2. Thank you, you make it look so easy

  3. I have those in rise ((hope)) they came so lovely like yours!!! Because i found my yeast but i need to proof first !🙈🙊🙉😅

  4. They come so beautiful and delicious🙏😘thanks!!! For share your recipes!!!!

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