I've attempted to make cinnamon rolls without cake mix, but honestly, the come out so much more soft and fluffy with the addition. Plus, it allows for you to have some fun with all the flavors of cake mix that are offered!
One of my fall favorites is spice cake. And what better to use as a base for some pumpkin spice cinnamon rolls?
These cinnamon rolls are absolutely perfect for fall.
I went back and forth trying to decide if I wanted a cream cheese frosting or maybe even caramel, but I ended up settling on a maple glaze. The maple definitely stands out and fits in perfectly with the spice of the cinnamon rolls and filling.
I will definitely be making these ahead, freezing them, and having them ready to pull out and heat up for Thanksgiving morning!
Servings: 16 • Size: 1 Cinnamon Roll • Calories: 199 • Fat: 3 g • Carb: 40.3 g • Fiber: 2 g • Protein: 4.1 g • Sugar: 18 g • Sodium: 204.7 mg
1 1/4 C. Hot Water
1/2 C. 100% Pumpkin Puree (Not pie filling!)
1 1/4 C. Spice Cake Mix, Dry
1 1/4 C. Whole Wheat White Flour
1 1/4 C. Bread Flour
1/2 Tsp. Salt
1/2 Tsp. Pumpkin Pie Spice
1/8 Tsp. Ground Cloves
2 1/4 Tsp. Active Dry Yeast
1/4 C. Light Butter, Softened
1/4 C. Brown Sugar, Packed
1/4 C. Stevia in the Raw (Or other sweetener that measures like sugar.)
1/4 C. Spice Cake Mix, Dry
1 1/2 Tsp. Cinnamon
1/2 Tsp. Pumpkin Pice Spice
Walnuts or Pecans (Optional)
1 Tbsp. Plain Fat Free Greek Yogurt
3/4 C. Powdered Sugar
2 Tbsp. Spice Cake Mix, Dry
1/4 Tsp. Maple Extract
1 Tbsp. Fat Free Milk
1/2 Tsp. Cinnamon
Walnuts or Pecans (Optional)
Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the 'dough cycle' setting.
No Bread Machine:
If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.
Once the dough cycle has ended or the dough has risen for it's first time. Punch it down and allow to rise for another hour or until doubled in size once more.
Note: I actually skipped this second rise because I was under a time constraint, and they still turned out great!
While your waiting, lightly spray the insides of two rounded 8 inch cake pans or a 13x9 with non-stick cooking or baking spray.
Set butter out to soften and go ahead and mix up the dry ingredients for the filling. Set aside.
I totally would have used some nuts in (or on) mine, but I had plans to take a pan of these up to my little love's school for her teacher(s) to enjoy. It's a 'nut free' facility... so, I'm a bit surprised I'm allowed inside the building! Haha.
After the second rise, remove the dough to a floured surface and roll out into a large rectangle.
Spread the butter over the rectangle of dough.
Sprinkle the filling mixture atop the dough. Roll it up into a tight, long, skinny log. Lengthwise.
Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!
Only have mint floss? That's fine too! The flavor doesn't transfer.
Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap and allow to rise for another 30 minutes.
If you're making these ahead for the next day, you can toss them into the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rise prior to baking.
When ready to bake, preheat oven to 350 degrees F. Remove the plastic wrap and bake the cinnamon rolls for 15-20 minutes. In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.
Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top.
Top with a some nuts if desired and indulge!