Pumpkin Cinnamon Rolls
User Reviews
5.0
9 reviews
Excellent
Pumpkin Cinnamon Rolls
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Cinnamon Rolls
- 1 1/2 cups milk
- 1/2 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup pumpkin puree
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter melted
Filling
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup Finely chopped pecans
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1/4 cup milk
- 2 tablespoons butter melted
- 1/8 teaspoon salt
Instructions
Cinnamon Rolls
- Add the milk, oil, and sugar to a large saucepan or dutch oven. Place over medium heat, stirring often, until steaming. Remove from heat and allow to cool to 105 to 115 degrees.
- Sprinkle the yeast on top of the cooled milk mixture and allow the yeast to sit for 5 to 10 minutes until bubbly.
- Stir the pumpkin puree into the milk mixture.
- In a large mixing bowl, add in the flour, baking soda, baking powder, and spices. Whisk to combine.
- Add the dry ingredients into the pumpkin and milk mixture and stir until combined.
- Cover the saucepan or dutch oven with a kitchen towel and place in a warm, draft-free place for about 1 hour or until doubled in size. It can sometimes take up to two hours for my dough to double.
- Preheat the oven to 375 degrees. Prepare a 9×13-inch baking dish by pouring the 1/4 cup of melted butter into the dish and tilting the dish to coat all sides. You can also use a pastry brush to evenly spread the melted butter.
- Turn out the dough onto a lightly floured surface and sprinkle the top with flour. Fold the dough 2 to 3 times and pat it into a rectangle shape.
- Roll the dough into a rectangle that’s roughly 18 inches by 24 inches.
Filling
- Add the brown sugar, sugar, cinnamon, ginger, and nutmeg to a small bowl. Using a fork or spatula, stir to combine.
- Coat the dough with the 1/2 cup of melted butter.
- Sprinkle the brown sugar and spice mixture on top of the butter and top with 3/4 cup of the chopped pecans.
- Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much.
- Seal the seam by pinching the long edge into the roll of dough.
- Cut the dough into 12 equal slices. I do this by cutting the dough in half, cutting those halves in half, and then the quarters into three slices each.
- Cover the pumpkin cinnamon rolls and allow them to rise in a warm place for 20 to 30 minutes.
- Bake the cinnamon rolls for 15 to 18 minutes or until the middle is cooked through and the edges are golden brown.
Cream Cheese Frosting
- Add the cream cheese to a large bowl. Beat on medium until smooth.
- Add in the powdered sugar, milk, butter, and salt. Beat until combined and fluffy.
- While the rolls are still hot, slather with the cream cheese frosting.
- Top with the remaining pecans.
Nutrition Information
Show Details
Calories
708kcal
(35%)
Carbohydrates
88g
(29%)
Protein
9g
(18%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Cholesterol
60mg
(20%)
Sodium
367mg
(15%)
Potassium
250mg
(7%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
3906IU
(78%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cinnamon rolls
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 88g | 29% |
| Protein | 9g | 18% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 60mg | 20% |
| Sodium | 367mg | 15% |
| Potassium | 250mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 3906IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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