Pumpkin Cinnamon Rolls
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5.0
15 reviews
Excellent
Pumpkin Cinnamon Rolls
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A light, fluffy sweet roll filled with a pumpkin filling, and glazed with a pumpkin pie cream cheese icing. A yummy fall treat, any time of year!
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Ingredients
- 3 ½ cups warm water 110°F
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 6 tablespoons dry active yeast
- 1 tablespoon salt
- 3 large eggs
- 10 ½ -11 cups all-purpose flour
- vegetable oil for the counter, 1-2 tablespoon should be enough
FILLING
- 1 cup pumpkin puree
- 2 tablespoons milk
- ½ cup light brown sugar packed
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
CREAM CHEESE FROSTING
- 8 ounces cream cheese softened
- 2 teaspoons vanilla extract
- 4-6 cups powdered sugar
- ½ teaspoon pumpkin pie spice
- 3-4 tablespoons milk
Instructions
- In a large mixing bowl, combine warm water, sugar, oil, and yeast and stir it a couple of times.
- Meanwhile, preheat the oven to 400°F.
- Let yeast mixture sit for a full 15 minutes. Then add salt and eggs and mix for 1 minute.
- Slowly add flour, start with 8 cups, and mix, gradually adding the last 2 ½-3 cups. Pay attention to the dough. If it appears too wet, add a little more flour.
- Once all the flour is added, let mixer knead for 10 minutes with a dough hook. (Can use Large Kitchen Aid, or if using a smaller one, keep an eye on it and push it down if it climbs the dough hook). Or knead by hand for 10 minutes.
- After kneading, let dough rise for 10 minutes until double in size. It will take longer if your kitchen is cold.
- After it has doubled in size, pour a little oil on the counter, and dump the dough onto it.
- Divide the dough in half, and using your hands, press it into a rectangle.
- In a separate bowl, mix together filling ingredients and then spread half of the filling mixture over the dough.
- Tightly roll into a log and cut into 12 even sized pieces.
- Repeat with the remaining dough, and the other half of the filling.
- Place on baking tray and let rise for 5-10 more minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
- Bake 12-15 minutes, until tops are golden brown.
- Remove from oven, and let cool.
- Meanwhile, mix cream cheese frosting ingredients together, and spread over rolls while still warm.
Notes
- Put dough near the preheating oven to speed up the rise time. The filling is light, so if you want a thicker filling, double the filling recipe, and bake 3-5 minutes longer.
Nutrition Information
Show Details
Calories
201
(10%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
31mg
(10%)
Sodium
335mg
(14%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
1751IU
(35%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201 | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 335mg | 14% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 1751IU | 35% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* 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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