The colder weather can only mean one thing– it’s pumpkin spice season! These Pumpkin Spice Skillet Cinnamon Rolls place flaky rolls spices, and sweet icing in a cast iron skillet.
Now that the seasons are changing, it’s time to bring out sweaters, hot drinks, and Pinterest-inspired autumn recipes. If you love Cinnamon Rolls and fall flavors like cinnamon and caramel, this recipe is for you! I put an seasonal twist on my recipe for Cast Iron Skillet Cinnamon Rolls by adding ground pumpkin seeds, brown sugar, and lots of spices.
I got all the seeds, sugars, spices used in this recipe from Thrive Market. Thrive Market is an online marketplace that offers health and speciality food items at almost half the price that you’d see in a store like Whole Foods or Fresh Thyme. New users can use my code to get 25% off their first order!
Details
10 rolls
2 hours
25 minutes
Print
Ingredients
- Dough Ingredients
1 cup dairy-free milk
3 tablespoons vegan butter
2 +1/4 teaspoon instant yeast
3 cups flour
1/4 teaspoon salt
1 tablespoon oil
- Filling Ingredients
1/4 cup ground pumpkin seeds
1/4 cup brown sugar
3 tablespoons vegan butter
2 tablespoons sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
- Icing Ingredients
1/2 cup powdered sugar
2 tablespoons vegan butter
1 tablespoon dairy-free milk
1 tablespoon caramel
2 teaspoons vanilla extract
Directions
- Heat dairy-free milk and butter in microwave or on the stovetop until it is around 110° F. Liquids that are hotter than 120° F can damage or kill the active-ness of the yeast, which is necessary for your rolls to puff up.
- Pour milk and butter in a large mixing bowl. Stir in yeast and let it sit for 10 minutes. The mixture will bubble and rise.
- Next, add sugar, salt and flour to wet ingredients. It will require some elbow grease, but you should knead it together without adding any additional liquid.
- Form dough into a ball, and place it in a different bowl that has a light layer of oil spread on the bottom. Let dough ball sit, covered, for an hour. Place it above your fridge or by the oven, where the air is warmer and will encourage rising.
- Flour a clean surface. Once dough has expanded, roll the ball into a rectangle-like shape that is about 18×12 inches.
- Make the filling by combining brown sugar, ground pumpkin seeds, sugar, cinnamon, nutmeg, and allspice.
- Spread melted butter on rectangle dough. Leave one inch on each side dry.
- Combine ground pumpkin seeds, sugars and spices in a bowl. Sprinkle generously on top of butter.
- Time to roll! Starting from the bottom of the rectangle, gently push up and down to make a cylinder shape.
- Cut down into 1/5 inch sections. This should make 10 full rolls, plus two mini rolls you can bake separately or freeze.
- Set oven to 350° F. Oil cast iron skillet pan and place it on the back burner so it warms as the oven does.
- Arrange rolls on skillet. While the oven preheats, cover them with a clean cloth or tin foil. This will make them rise a bit more.
- Once oven is heated, bake rolls, uncovered, for 25 minutes.
- While rolls bake, make icing by mixing powdered sugar, melted butter, dairy-free milk, caramel, and vanilla extract. Whether using an electric mixer or fork, mix until there are no clumps.
- Drizzle icing on top of rolls and enjoy warm!
[…] desserts in a skillet is so fun and involves less dishes, so it’s a win-win. I also have a Pumpkin Spice Skillet Cinnamon Rolls recipe which is made for this time of […]