Pumpkin Cinnamon Rolls
User Reviews
5
Pumpkin Cinnamon Rolls
Description
Pumpkin Cinnamon Rolls are crafted by activating yeast and mixing it with pumpkin puree, milk, sugars, spices, egg, and flour to form a dough that rises until doubled. After a brief knead, the dough is rolled out, spread with a filling made from pumpkin puree, melted butter, vanilla, brown sugar, cinnamon, and pumpkin pie spice, then rolled and sliced into individual rolls. Baking develops a soft and fluffy interior with a spiced sweet swirl, while the cream cheese icing adds a smooth, tangy finish. The combination of pumpkin and traditional cinnamon roll flavors creates a seasonal treat with creamy and spicy notes.
Baked rolls make a comforting breakfast or brunch option, suitable to serve fresh from the oven with coffee or tea. Their spice profile and pumpkin character make them a fitting choice for fall or holiday gatherings.
The recipe involves some prep time for dough rising and rolling, but the distinct pumpkin flavor and soft texture reward the effort. Following the instructions carefully to ensure the dough doubles in size and spreading the filling evenly results in well-layered rolls that bake evenly. The icing provides a rich complement to the spices and pumpkin, enhancing the overall flavor.
Ingredients
- Ingredients:
- 1/4 cup water warm
- 1 package active dry yeast
- 1/3 cup milk
- 1/2 cup pumpkin puree see how to make pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 egg
- 3 - 3 1/2 cup flour
- FILLING:
- 1/2 teaspoon pumpkin pie spice
- 3 tablespoons butter melted
- 1/4 cup pumpkin puree can be homemade or canned
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- Icing:
- 1/4 cup butter
- 4 ounces cream cheese
- 2 cups powdered sugar
- 1 1/2 teaspoon milk
Instructions
- Mix together the warm water and yeast. Let sit for about 10 minutes. You will see the yeast activate - tiny bubbles will form at the surface and the liquid will thicken slightly.
- In a stand mixer with a paddle attachment, slowly combine yeast mixture with the remainder of the dough ingredients, milk through flour.
- Place the dough in a well greased bowl and turn to coat. Cover tightly with plastic wrap. Allow to rise until about double in size - about an hour to an hour and a half.
- Remove dough from bowl and knead for 1-2 minutes, adding flour so it doesn't stick to your hands or the countertop. Roll out into large rectangle.
- Mix together filling ingredients - pumpkin pie spice through vanilla. Spread over the top of your rolled out rectangle. Mix together brown sugar and cinnamon. Sprinkle on top of your rectangle.
- Roll up the dough, starting at the short end.
- Slice your long roll into individual pumpkin cinnamon rolls. Cut a long piece of dental floss and place it under your roll. Cross the floss on top of your roll and pull in opposite directions. You will get nice clean cut slices every time. ;-)
- Repeat slicing until you have about 15-18 pieces. Place sliced rolls in your glass casserole dish (sprayed with cooking spray). Make sure they are nice and snug. Cover with plastic wrap and let rise for another 30-60 minutes, or until almost doubled in size.
- Bake in 375 F oven for 20-25 minutes or until nice and golden brown.
- Mix together icing ingredients. Place icing on cinnamon rolls and serve warm.
Notes
- Use warm water to activate the yeast effectively for a good rise.
- Ensure the dough doubles in size during rising for soft rolls.
- Roll dough evenly to create uniform rolls and consistent baking.
- The cream cheese icing should be spread after rolls are cool enough to avoid melting into the rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 199mg | 8% |
| Potassium | 82mg | 2% |
| Sugar | 38g | 76% |
| Vitamin A | 2745IU | 55% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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