Before we dive into the deliciousness of these Unsifted Pumpkin Spice Rolls, let's take a moment to appreciate pumpkin spice itself. It's like a warm hug for your taste buds, a cozy blend of cinnamon, nutmeg, ginger, and cloves. It's the flavor that signals the arrival of Fall and makes you want to wrap yourself in a blanket and sip on a pumpkin spice latte. But why limit yourself to just drinks when you can incorporate this magical spice into baked goods? 

Okayyy, so now that we've established the awesomeness of pumpkin spice, let's talk about our freshly milled Pumpkin Spice Rolls made with our lofty Unsifted Basic Blend. These little bundles of joy are like cinnamon rolls' cooler, more autumnal cousin. They're soft, fluffy, and filled with a cozy pumpkin spice filling that will make your taste buds do a happy dance.

Are you a fan of chocolate with your pumpkin? If so, we highly encourage you to spread mini-chocolate chips over the dough after spreading out the filling!  We hope you enjoy these rolls as much as we do :)

Happy Unsifted Baking,

Keira

Unsifted Pumpkin Spice Rolls 

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Pumpkin Spice Rolls HERE**

PREP: 45 minutes
TOTAL: 2 hours, 45 minutes
YIELD: 12-15 large

Pro Tip: For the Zojirushi®, add ingredients in the following order: heated milk mixture (milk, butter, sugar), pumpkin purée, salt, nutmeg, lemon juice, sunflower lecithin, egg, unsifted flour, yeast

1.  Mill the fresh flour

• Set WonderMill® dial to “Bread”
• Mill 3 ¾ cups Basic Blend

2.  Warm milk mixture in saucepan

• Add 1 cup milk to small saucepan
• Add ¼ cup cubed butter
• Add ½ cup sugar
• Heat mixture until butter melts, stirring continuously to ensure milk doesn’t burn. This mixture should be hot, but not boiling
• Pour into mixing bowl (sub: Zojirushi® pan)

3. Add remaining ingredients

• Add 1 cup pumpkin purée
• Add 2 tsp salt + ½ tsp nutmeg
• Optional: Add 1 Tbsp sunflower lecithin powder
• Optional: Add 1 Tbsp lemon juice
• Add all unsifted flour (about 5 ⅔ cups)
• Add 1 large egg
• Add 1 Tbsp instant yeast

4.  Knead the dough + Rise

• Knead the dough until it bounces back slightly when pressed or windowpane effect is achieved, about 35-45 min. by hand (KitchenAid®: Use dough hook on speed #2. Knead about 18-20 minutes; pause every 6 minutes to cool motor. Zojirushi ® : Knead 22 minutes)
• Put dough in mixing bowl and cover with dish towel
• Let dough rise until at least doubled (about 45-75 min.)

5.  Prepare filling

• In a small bowl, add ½ cup softened butter
• Add 1 cup packed brown sugar
• Add 2 Tbsp cinnamon + 1 tsp nutmeg
• Add 1 tsp allspice + ½ tsp ginger + ½ tsp cloves
• Stir until thoroughly combined

6.  Shape dough + Spread Filling + Slice

• Pour dough onto a lightly floured surface
• Using a rolling pin, roll dough into a 12 x 18” rectangle
• Spread filling evenly over dough to edges
  (Optional Variation: Add mini-chocolate chips on top of filling)
• Roll the dough up into a fairly tight log
• Pinch seam closed to seal + turn seam side down
• Using floss or a knife, cut log into 1" slices

7.  Rise + Bake

• Preheat oven to 350F
• Lightly grease 9 x 13” baking dish
• Place rolls in baking dish, cut side up (it is ok if they are touching - that will make them extra soft and gooey!)
• Cover with towel and let rise until doubled (30-45 min.)
• Bake at 350F for 25-30 minutes (190F internal temp.)

STORAGE TIPS

Cooled and unfrosted rolls may be stored at room temperature in an airtight container for up to 4 days, or frozen for up to 3 months in a freezer bag.

MAKE AHEAD

Place cut rolls in baking dish. Cover tightly with plastic wrap. Refrigerate up to 18 hours. Remove from fridge. Without removing plastic wrap, let rolls rise until doubled (1 – 1 ½ hours at room temp or about 35 min. in 100oF oven) then bake.

ZOJIRUSHI® TIPS

• After Step 2, add warm milk mixture to Zojirushi® pan
• In Step 3, add ingredients in the order listed
• Use Memory 2 for kneading and hand shaping
• Continue with Step 5

MAPLE CREAM CHEESE ICING

• To a medium bowl, add 4 oz softened cream cheese
• Add 3 Tbsp butter + 1 tsp vanilla
• Add 1 tsp maple extract + 2 Tbsp maple syrup
• Add ½ Tbsp strong coffee
• Mix well with electric mixer
• Add 1 cup powdered sugar
• Mix until smooth
• Spread icing on warm rolls

**OR**

INSTRUCTIONS:

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