Pumpkin Cinnamon Rolls
User Reviews
5
Pumpkin Cinnamon Rolls
Description
The Pumpkin Cinnamon Rolls begin with a yeast dough incorporating warm milk, pumpkin puree, butter, brown sugar, egg, and spices. The dough is kneaded with all-purpose flour until soft and elastic, then left to rise until doubled.
After rising, the dough is rolled into a rectangle and spread with a filling made of softened butter mixed with pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. The dough is then rolled tightly into a log and sliced into twelve equal rolls.
The rolls are placed in a greased pan, allowed a brief second rise, and baked at 350°F until the tops are just golden. While baking, a cream cheese glaze is prepared by blending cream cheese, butter, powdered sugar, vanilla, and milk to a smooth consistency.
Once slightly cooled, the glaze is spread over the warm rolls, adding a rich, tangy sweetness that complements the spiced pumpkin flavor and tender texture of the dough.
Ingredients
Dough
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup milk warm
- 1 cup pumpkin puree
- 1/4 cup butter softened
- 1 large egg
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 1/2 - 4 cups all-purpose flour
Filling
- 1/2 cup butter softened
- 1/3 cup pumpkin puree
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1/4 cup butter softened, salted
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- In a large stand mixer, combine yeast, warm milk, pumpkin, butter, egg, brown sugar, and salt. Add in 2 1/2 cups of flour.
- Start mixing, adding the remaining flour, half cup at a time until a nice, soft, smooth and elastic dough ball forms.
- Transfer to a lightly greased bowl, cover, and let rise until double in size, about 1 hour.
- Punch down the dough and roll into a 12 inch by 18 inch rectangle.
- In a mixing bowl, make the filling by whipping the butter with the pumpkin puree. Mix in brown sugar, cinnamon, ginger, and nutmeg. Spread across the rolled out dough leaving 1/2 inch around the top edge. Roll up tightly lengthwise towards the top edge so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.
- Place the slices onto a lightly greased 9x13 pan. Cover and let rise 20 to 30 minutes.
- Preheat oven to 350 degrees. Bake the rolls for about 18 to 20 minutes, until just kissed with brown on top.
- While the rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
- Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 187mg | 8% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 4760IU | 95% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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