Pumpkin Cinnamon Rolls
Prep Time:
Cook Time:
45 Min
15-17 Min
Serves:
24-30 Servings
Level:
Beginner
Can I just say, that these are delicious?! Even heavenly! I am such a huge fall time flavor fan. I love pumpkin everything and love the delicious smells it makes. I make everything baked pumpkin. I can never get enough. As soon as it starts to feel like fall, or end with “ber” at the end of the month it means fall to me. These cinnamon rolls are perfection. They are light and fluffy and have the perfect texture. They have pumpkin bread filled with a buttery cinnamon and brown sugar mixture. They are topped with a cream cheese icing that finishes them off perfectly. My family loves these rolls. They are great for breakfast, brunch, or even a dessert. If you bring them to work, they will get devoured! They are sure to become a fall favorite!
Ingredients:
Pumpkin Roll Dough
1 c. Milk, heated
¾ c. Salted Butter
1 c. Brown Sugar
1 Tbl. Salt
1 Tbl. Baking Powder
15 oz. can Pumpkin
2 tsp. Cinnamon
1 tsp. Nutmeg
3 c. Flour
2 Tbl. Active Dry Yeast
1 tsp. Sugar
1/3 c. Warm Water
2 Eggs
6 c. Flour
Filling
½ c. Melted Butter
2 c. Brown Sugar
5 tsp. Cinnamon
1 tsp. Nutmeg
Cream Cheese Icing
½ c. Salted Butter
8 oz. Cream Cheese
2 tsp. Vanilla
¼ c. Milk
4 c. Powdered Sugar
Preparation:
1. Heat the Milk until it is hot, but not boiling.
2. In your bread mixer or Kitchen Aid, mix the Milk, Butter, Brown Sugar, Salt, Baking Powder, Pumpkin, Cinnamon, Nutmeg, and 3 c. Flour. Let it mix on a low speed while you prepare the Yeast. Click here for the Bosch Mixer that I use and love!
3. In a small bowl mix the Yeast, 1 tsp. Sugar, and the Warm Water. Stir it together and let it stand for 5 minutes, or until it has doubled in size.
4. Add the Yeast mixture to the mixer and the Eggs and let it mix for 3-4 minutes on a medium-low speed.
5. Add the remaining 6 cups Flour. The dough will still be a little sticky. See the picture for an example. Mix the dough on a medium-low speed for 10 minutes.
6. Remove the dough from the mixer. Place the dough in a large bowl sprayed with Pam Spray. Cover the dough and let it sit in a warm place until it has doubled in size. Usually around 30 minutes.
7. While the dough is rising, make the filling. In a small bowl, mix the Brown Sugar, Cinnamon and the Nutmeg.
8. Roll the dough out on a floured surface until it is large and oval-shaped. I like it to be about ¼ inch thick. Melt the Butter.
9. Spread the melted Butter over the dough until it is completely covered. Then sprinkle all of the Cinnamon Sugar mixture over the top of the dough.
10. Spray a 11x15x1 baking sheet with Pam Spray. Then roll the dough up until it makes a long, narrow roll. Cut a piece of thread about 12-15 inches long. Place the thread under the dough and bring both ends of the thread together. Act like you are going to tie a knot, but don’t actually tie the knot. Just bring both ends together and pull it tight. It will slice right through the dough. I like to make my cinnamon rolls about an inch in diameter.
11. Place each cinnamon roll next to each other so they are barely touching. Once all the cinnamon rolls are all on the pan, cover it and let it sit for about 15 minutes. Preheat the oven to 400°F while the cinnamon rolls are raising.
12. Bake the cinnamon rolls for 15-17 minutes, or until lightly golden brown.
13. Make the Cream Cheese Icing. In a medium-sized mixing bowl combine the Butter, Cream Cheese, Vanilla, Milk, and the Powdered Sugar. Mix until it is smooth and creamy.
14. Spread the icing on the cinnamon rolls. You can do it when they are hot, or wait until they are cooled. I like both ways.
15. Serve and enjoy!
Troubleshooting and Tips
Any trouble making this? Please put your comments below and I will respond as soon as I can!
Having trouble with this recipe? Please leave a comment below or feel free to email me!
Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find:
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