Pumpkin Cinnamon Rolls
User Reviews
5
Pumpkin Cinnamon Rolls
Description
Pumpkin Cinnamon Rolls feature a yeast-raised dough incorporating pumpkin puree and pumpkin pie spice that gives the rolls a tender crumb with subtle spice notes. The filling, made from butter combined with brown sugar, granulated sugar, cinnamon, and additional pumpkin pie spice, provides a sweet and warmly spiced center that contrasts with the moist dough. Baking the rolled dough sections until golden locks in flavor and texture. The final addition of maple cinnamon cream cheese frosting coats the rolls with a smooth, lightly spiced glaze that complements the pumpkin and spices.
The texture is soft and slightly dense from the pumpkin, with a pleasantly sweet and warmly spiced flavor profile. These rolls can be served warm for breakfast or as a seasonal treat. They showcase fall flavors well and pair with coffee or tea.
The notes mention that nutritional information is approximate due to variable product brands, so keep that in mind when considering nutrition. No specific storage or reheating instructions are provided.
Ingredients
For the Pumpkin Cinnamon Rolls:
- 1/4 cup water warm
- 2 1/4 teaspoons active dry yeast
- 3/4 cup evaporated milk
- 3/4 cup granulated sugar
- 1 (15 oz) can pumpkin puree store bought or homemade
- 3 tablespoons vegetable oil
- 1 egg slightly beaten
- 2 teaspoons pumpkin pie spice
- 5-7 cups all-purpose flour
For the Filling:
- 1/3 cup butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
For the Maple Cinnamon Cream Cheese Frosting:
- 1 (8 oz) package cream cheese softened
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon maple extract
- 1/2 teaspoon cinnamon
Instructions
Make the Dough:
- In a large bowl, or the bowl of a stand mixer, combine the water and the yeast. Add a pinch of the sugar. Allow to stand until the yeast starts to bubble, 5 to 10 minutes.
- Stir in the evaporated milk, sugar, pumpkin, vegetable oil, egg and pumpkin pie spice.
- Add in 4 cups of the flour and stir to combine. Continue adding the flour, 1/4 cup at a time, until the dough comes together and pulls away from the side of the bowl. Knead the dough until smooth and elastic, 5-8 minutes.
- Form the dough into a ball and place in a greased bowl. Cover and let rise until about doubled, about 1 1/2 hours.
Make and Fill the Rolls:
- In a small, melt the butter.
- In another bowl, combine the brown sugar, granulated sugar, cinnamon and pumpkin pie spice.
- Spray a 9x13” and an 8x8” baking dish with nonstick cooking spray or line with parchment paper.
- Punch the dough down, then divide into 2 equal portions. Working with one portion at a time, roll the dough out on a floured surface to a 12x16” rectangle.
- Spread half of the butter on the dough, and sprinkle half of the sugar mixture over the top. Starting at the long side, roll the dough into a log. Cut the uneven edges off, then cut the log into 8 equal slices.
- Transfer the slices to the baking dish, cut side up. (You will be able to fit 12 rolls in the 9x13” pan and 4 rolls in the 8x8” pan.) Repeat with the remaining ingredients.
- Lightly press the rolls down, then cover and allow to rise until almost doubled, about 45 minutes.
- Preheat the oven to 350°F. Bake the rolls until golden brown, about 30 minutes.
Frost the Rolls:
- To make the frosting, beat together the cream cheese and butter. Add in the powdered sugar, maple extract and cinnamon and beat until light and creamy.
- When the rolls first come out of the oven, spread about 1/3 of the frosting over the top of the rolls, allowing it to melt into the rolls.
- Let the rolls cool for 15-20 minutes before frosting with the remaining frosting.
Notes
- Nutritional data is only an estimate and can vary based on brands and specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16rolls
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 474kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 0g | 0% |
| Cholesterol | 53mg | 18% |
| Sodium | 73mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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