Pumpkin Cinnamon Rolls
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4.8
12 reviews
Excellent
Pumpkin Cinnamon Rolls
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Pumpkin Cinnamon Rolls are a delectable fall treat that is well worth your time! This recipe only takes an hour and has minimal hands-on time.
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Ingredients
For the Dough
- 4 cups flour all purpose
- 1 teaspoon salt
- 1 tablespoon yeast
- 2 teaspoons sugar
- 1 egg
- 2 tablespoons butter melted
- 1 ½ cups pumpkin pureed, see note
- 1 cup water see note
For the Filling
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1 pinch salt
- ½ cup pumpkin pureed
- 4 tablespoons butter
For the Icing
- 2 ounces cream cheese softened
- 3 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ¼ cup milk
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Instructions
For the Dough
- Mix 3 cups of the flour with the rest of the dry ingredients together in large bowl and create a well in the center.
- Add the egg, butter, pumpkin, and water to the dry ingredients. Mix until combined.
- Add the remaining cup of flour and mix until combined.
- Cover and let dough rest for 10 minutes.
- On a floured surface, turn out the dough and knead until it comes together and is smooth, about 6-8 minutes by hand or 4 minutes in a stand mixer.
To Assemble the Cinnamon Rolls
- Combine the pumpkin, butter, brown sugar, cinnamon, and salt.
- Roll out dough into a rectangle, about ¼ inch thick.
- Spread the pumpkin mixture out on top of the dough.
- Roll the rectangle up tightly (you will be rolling the long side) so that you have a long rolled log.
- Cut the log into 12-15 even rolls. This is most easily done by dividing the dough into 4 pieces and then each of the 4 pieces into three pieces (for 12 cinnamon rolls) or dividing the dough into 3 pieces and then each of the 3 pieces into 5 pieces (for 15 cinnamon rolls).
- For rolls with soft sides, place them ½ inch apart on a sheet tray, in a pie plate, or in a cast iron skillet. For rolls that do not touch, place 1 ½ inches apart. Be sure to grease whatever you use to bake them in.
- Cover rolls and let rest for 15 minutes.
- Uncover and bake at 350 degrees F for about 20 minutes, the tops will just barely start to turn golden and the center cinnamon roll will be cooked through.
For the Icing
- Combine cream cheese and butter until smooth.
- Add vanilla extract and mix well.
- Add in half of the powdered sugar and the milk, mix until smooth.
- Add in the rest of the powdered sugar until your desired consistency is reached, I like the icing to be thick but pourable.
- Pour icing over rolls as soon as they are removed from the oven.
Equipments used:
Notes
- The exact amount of water you will need for this recipe (or any baking recipe) can vary quite a bit. This is due to altitude, humidity, and weather. I live in an arid high-desert mountain climate, so often my readers need to less water if they live at a lower elevation with more humidity. If too much water is added, simply add more flour gradually until the proper consistency is reached.
Nutrition Information
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Calories
378kcal
(19%)
Carbohydrates
73g
(24%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
32mg
(11%)
Sodium
269mg
(11%)
Potassium
162mg
(5%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
1883IU
(38%)
Vitamin C
2mg
(2%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 32mg | 11% |
| Sodium | 269mg | 11% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 1883IU | 38% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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