Trader Joe's Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls using Trader Joe's seasonal Autumn goodies. Full disclosure I made these once and only took notes of what I did half way through. They were amazing and I'm 100% sure the recipe can be improved, I just don't have the capacity for that right now.

For the dough

1 cup warm milk (98-110F° is the rule I use)

1 tbs sugar (sugar alternatives will not work)

2 1/4 tsp active dry yeast 2 cups Trader Joe’s pumpkin pancake waffle mix

3-4 1/2 + (more for sprinkling) cups all purpose flour

1 tsp vanilla bean paste (Trader Joe’s) 1 room temperature eggs

2 tbs room butter

For the filling

1 stick room temperature butter

1 1/2 cups brown sugar

1 tsp cinnamon

1/4 tsp pumpkin pie spice (optional)

For the icing

1 stick room temp butter

1 8 oz package cream cheese

2 cups powder sugar

1 tsp vanilla bean paste

1 or 2 splashes of heavy whipping cream

Optional Toppings

1 tsp Trader Joe’s pumpkin butter (optional)

1 tsp Trader Joe’s cinnamon bun spread (optional)

1. Bloom/feed your yeast. In a microwave safe bowl, or over the stove warm up your milk until it is lukewarm (98-110°f). Add sugar and yeast. Cover with plastic and let sit for 5 minutes to activate yeast.

2. Use a stand mixer with the dough hook attachment. Add the pancake mix, and 3 cups of flour to your mixing bowl, then add your milk/yeast mixture to the bowl. Mix on speed 2 until dough comes together. Add egg, vanilla paste and butter. If the dough looks wet add more flour a spoonful at a time, you might need to add 1 1/2 more cups of flour. You want the dough to come together on the hook and slightly pull away from the bowl. Mix for about 5 minutes, scrape down the sides of your bowl if needed.

3. Sprinkle your work surface with flour and dump out your dough on top. Knead the dough until you can form a ball and the dough isn’t sticking to your fingers. Sprinkle in more flour and keep kneading until the dough stops sticking. Approximately 5 minutes.

4. Place the dough ball in an large, oiled bowl. Cover with the bowl with plastic wrap or a kitchen towel. Place in a warm spot in the kitchen for about 1 hour or until the dough doubles in size. (If you have a cold kitchen this can be 2 hours)

5. Punch the dough and turn over onto a floured work surface. Roll out the dough into a rectangle that is about 18x15 inches.

6. Mix together 1 stick of butter, brown sugar, cinnamon and pumpkin pie spice. Spread evenly onto your rolled dough.

7. Starting from the top of your dough, roll downward, towards yourself, into a tight spiral. Cut your dough the into 1 1/2 inch pieces. I was able to cut 16 pieces but the end pieces were straggly so I just discarded them, so I ended up with 14.

8. Place into desired baking dish, pie pan or baker. Leave some space between the pieces as they will expand during the second rise, abut 1/2 inch between. Cover with towel or plastic wrap. Let rise a second time for 1 hour or until doubles in size.

9. Bake in a preheated 350°F oven for about 25 minutes until brown.

10. Make the icing while the rolls are baking. Whip together cream cheese and butter together until smooth. Add in sugar and slowly whip until evenly incorporated. If the icing is too thick, add a small splash of whipping cream. Keep whipping until desired consistency is reached. You can add more cream to achieve a thinner icing.

11. Once the rolls are done baking, spread the icing on the rolls while hot. Top with optional Trader Joe’s pumpkin butter and/or Trader Joe’s cinnamon bun spread.