Talk about a change in the weather! Man, it seriously just seems to go straight from Summer to Winter around these parts. The chill has hit the air. So, how about time for some pumpkin? Pumpkin Cinnamon Rolls, that is. Well, at least for starters….plenty more pumpkin to come!
This cinnamon roll recipe has the perfect amount of pumpkin – just enough to add some moisture and make the dough a beautiful orange hue. But it doesn’t overwhelm. Then the additional of pumpkin to the cream cheese frosting gives it just a hint of pumpkiny goodness! And a side perk is the preparation makes your house smell divine! Give these a try asap!
And as always, remember, when making yeasted breads, it always helps to add the flour a little bit at a time. The amount of exact flour you need does vary slightly with your altitude.
Pumpkin Cinnamon Rolls with Pumpkin Cream Cheese Frosting
Ingredients
For the Cinnamon Rolls:
- 3-4 tablespoons warm milk
- 2 1/4 teaspoons instant yeast
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 cup soft butter
- 1 cup canned pumpkin
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- ¼ teaspoon cloves
- 2 cups bread flour
- 2 cups white wheat flour
For the Cinnamon Roll Filling:
- 1 cup brown sugar
- 2-3 tablespoons ground cinnamon
- 4 tablespoons butter softened
For the Pumpkin Cream Cheese Frosting:
- 4 ounces unsalted butter 1/2 stick, at room temperature
- 8 ounces cream cheese at room temperature
- 1/3 cup pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 4-5 cups powdered sugar
- milk to thin if desired
Instructions
For the Cinnamon Rolls:
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Combine milk, yeast, sugar, and salt until yeast is dissolved.
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Add butter, pumpkin, eggs, and spices and stir until combined.
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Add flour, 1 cup at a time and knead until dough is smooth, about 5-10 minutes.
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Set dough aside and let rise for approximately an hour, or until doubled.
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Roll dough out into rectangle.
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Mix together sugar and cinnamon mixture.
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Spread the butter over surface of dough, than sprinkle the cinnamon mixture on top.
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Cut into 3/4 to 1 inch slices (I use floss to do this).
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Spray 1-2 large baking pans and put the rolls in them spaced for room to rise.
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Let rise for about another hour.
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About twenty minutes before bake time, preheat oven to 375 degrees.
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Cook for 20-25 minutes. Rolls will be lightly browned and they will spring back on sides and top when they are ready.
For the Pumpkin Cream Cheese Frosting:
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Using a stand mixer with a paddle attachment on medium speed, beat together the cream cheese and butter for 3 minutes. (can also use a hand mixer)
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Add pumpkin puree and spices. Beat until fully incorporated.
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One cup at a time, on low speed, add powdered sugar. Increase speed to medium after powdered sugar starts to incorporate to avoid a mess!
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Thin with milk to your desired consistency (optional).
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Spread cream cheese on top of cinnamon rolls and enjoy!
Recipe Notes
For Bread Machine:
Throw all ingredients into machine and knead until smooth according to manufacturer's instructions. Let rise for approximately one hour, or until doubled. Proceed with the other steps as listed above.
Change it Up:
You can use all bread flour for the rolls (or even all-purpose flour) if you don't have the other on hand.
Instead of pumpkin and spices, try substituting maple syrup in the frosting for an equally sweet finish!
Dress it Up:
Add 1/2 cup chopped pecans, almonds, or walnuts over the cinnamon sugar layer before rolling up.
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[…] this Fall. We’ll have posts starting to roll out later this evening. For now, check out these Pumpkin Cinnamon Rolls with Pumpkin Cream Cheese Frosting that we posted a few weeks […]