Pumpkin Cinnamon Rolls Recipe
User Reviews
5
Pumpkin Cinnamon Rolls Recipe
Description
The Pumpkin Cinnamon Rolls Recipe starts with a yeast dough that includes canned pumpkin, eggs, shortening, milk, sugars, and instant pudding mixes. After rising, the dough is rolled out, brushed with melted butter, and layered with a sweet, spiced filling made from brown sugar and pumpkin pie spice. Rolled up jelly-roll style, cut into slices, and baked until golden, these rolls have a tender, soft crumb thanks to the enriched dough and pudding ingredients. They offer a gentle pumpkin flavor blended with warm cinnamon spice.
The method uses two rises to develop light, fluffy texture. Baking in 9x13 pans allows the rolls to expand and brown evenly. Although the recipe includes an icing, the focus is on tender, spiced yeast rolls that showcase pumpkin in a classic cinnamon roll format, suitable for breakfast, brunch, or a sweet snack.
Ingredients
- 2 tablespoons active dry yeast
- 1/2 cup water 110° to 115°, warm
- 4 egg large
- 1 cup shortening
- 1 cup pumpkin canned
- 1 cup milk 110° to 115°, warm
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup instant vanilla pudding mix
- 1/3 cup butterscotch pudding mix instant
- 1 teaspoons salt
- 7 1/2 cup all-purpose flour
FILLING:
- 1/4 cup butter melted
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
ICING
- 6 tablespoons water
- 4 tablespoons butter softened
- 2 teaspoons pumpkin pie spice
- 3-4 cup powdered sugar
- 3 teaspoons vanilla extract
Instructions
- Dissolve yeast in a large bowl with ½ cup warm water. Let stand until bubbling, about 5 minutes. Add eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Slowly stir in up to 1 more cup of flour until soft dough forms. (Dough will be sticky).
- Spread ½ cup flour on a flat surface. Knead dough for 6-8 minutes, until smooth and elastic. Place in a greased bowl, turning to grease top of the dough. Cover and place in a warm spot. Let rise for about 1 hour or until doubled in size.
- Punch dough down and divide in half. Roll each into a 12x8 rectangle. Brush with melted butter. Mix together your brown sugar and pumpkin pie spice; sprinkle over dough.
- Start rolling with a long side (jelly-roll style); pinch seams to seal. Cut each roll into 12 slices. Cut side down, place into 2 greased 9x13-in. pans. Cover and let rise for about 30 minutes or until doubled.
- Bake for 22-28 minutes at 350°. Rolls should be golden brown. Combine your water, butter and pumpkin pie spice In a small bowl. Add powdered sugar and vanilla and beat until smooth. Spread over warm rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 156mg | 7% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1765IU | 35% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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