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Spiced Plum Cinnamon Rolls

These spiced plum cinnamon rolls are the perfect warm & cozy dessert to ring in the start of fall! Take the classic, comforting flavors of cinnamon rolls and add a bit of tartness & spice from the homemade plum jam, and you've got a recipe for the perfect autumn breakfast.
Prep Time20 minutes
Cook Time30 minutes
Rest Time2 hours
Total Time2 hours 50 minutes
Servings: 12 rolls
Author: Abigail Bingham

Ingredients

For the dough:

  • 4 cups flour
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 1 packet instant or rapid rise yeast
  • 1¼ cup milk warmed to about 105ºF
  • 2 eggs room temp
  • ½ cup butter melted

For the plum jam:

  • 4 plums pitted & chopped
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 2 teaspoon ground cinnamon
  • ¾ teaspoon nutmeg

For the filling:

  • ⅔ cup brown sugar
  • 1½ tablespoon ground cinnamon
  • ½ cup butter very soft
  • plum jam (minus 2 tbsp)

For the frosting:

  • 4 oz cream cheese room temp
  • 6 tablespoon butter room temp
  • 2½ cups powdered sugar
  • 2 tablespoon milk
  • 2 tablespoon plum jam optional, to swirl

Instructions

For the dough:

  • Put butter and milk in a bowl and microwave to about 105ºF. Mixture should be warm, but not too hot. Add to the bowl of a stand mixer.
  • Mix 2 cups flour and remaining dry ingredients together in a small bowl. Add dry ingredients to butter mixture, then add eggs. Mix with the paddle attachment until combined and runny, about 2 minutes.
  • Add remaining 2 cups of flour to the bowl and mix with a dough hook for about 6-8 minutes. Dough will be starting to firm up and pull away from sides of mixer, forming a rough ball.
  • Knead dough by hand on a well floured surface for another 4-5 minutes until dough is completely smooth. It should pass the windowpane test: gently stretch a small ball of the dough until light can shine through without breaking the dough.
  • Roll the dough into a smooth ball, place in an oiled bowl, cover with a dish towel, and let it rest for about 1 hour, until it doubles in size.

For the plum jam:

  • While the dough is proofing, add plums and sugars to a medium pot and heat on med-low for about 25 minutes, slow boiling until the liquid has thickened and plums are mushy & disintegrated.
  • Add in spices halfway through, stirring well to incorporate.
  • After jam is thickened, remove from heat and let cool. You can drain the solids out altogether, blend them into the jam for a smoother consistency, or leave the jam as is for more texture and flavor.

For assembly:

  • When dough is doubled in size, roll out into a rectangle of your desired length & width (I usually make a 15x20in rectangle).
  • Leaving one long edge of the dough clean, rub the softened butter all over the surface of the dough, then do the same with the brown sugar and spices. Save about 2 teaspoons of the plum jam for the frosting if desired, then spread the rest of the jam over the dough.
  • From the clean edge of the dough, gently roll the dough up into a log. Roll tighter for more spirals and looser for less spirals. Don’t roll too tight or the dough won’t proof easily again.
  • Slice the log into 12 even sections and place them face up in a prepared 9x13 baking dish. Cover the dish and let the rolls rest for 1 more hour to double in size again. After proofing, they should be pillowy and squishy in the pan.
  • Bake at 350ºF for about 25-30 minutes until the rolls are golden on top and still soft in the middle. They should be slightly underbaked to still be gooey and soft.

For the frosting:

  • While the rolls are cooling slightly, cream the butter and cream cheese together in a stand mixer with the paddle attachment until fluffy.
  • Add the powdered sugar by cups and mix until smooth. Thin the frosting with 1 tablespoon of milk at a time if needed. If desired, swirl in a bit of the plum jam for more color and flavor on the frosting.
  • When the cinnamon rolls are cooled slightly but still warm to the touch, spread the frosting evenly over the rolls and enjoy!

Notes

  • Use another fall fruit. If plums aren't really your jam (no pun intended), another autumn fruit like figs, apples, or persimmons would be delicious!
  • Add more toppings. Nothing says indulgence for breakfast like adding some chocolate chips, sprinkles, or nuts to your cinnamon rolls!
  • Frosting vs. icing. This cream cheese frosting is thick and fluffy, but if you want more of a thinner icing, add more milk to the frosting until it's as thin as you'd like.
  • Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
  • Proofing is key. Don't skip any of the proof time! These cinnamon rolls need enough time to rest in order for the yeast to ferment, and if you bake them too early (or without proofing at all), they won't bake up pillowy and soft.