Pumpkin Cinnamon Rolls
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5.0
15 reviews
Excellent
Pumpkin Cinnamon Rolls
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The flavors of the season are infused in these Pumpkin Cinnamon Rolls that are topped with a creamy maple cinnamon cream cheese frosting. They are so good that you will want to eat them year round!
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Ingredients
For the Pumpkin Cinnamon Rolls:
- 1/4 cup warm water
- 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
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.
Nutrition Information
Show Details
Serving
1roll
Calories
474kcal
(24%)
Carbohydrates
70g
(23%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
7g
Trans Fat
0g
Cholesterol
53mg
(18%)
Sodium
73mg
(3%)
Fiber
5g
(20%)
Sugar
43g
(86%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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