I made some delicious Pumpkin Cinnamon Rolls last year and they were so so good that I decided to share it with you! It’s Fall after all and I know you can’t wait to bake all the Fall goodies? Am I right?
Pumpkin Cinnamon Rolls
Do you love Pumpkin Cinnamon Rolls but not sure about the one in the can? I don’t blame you. Homemade Pumpkin Cinnamon Rolls is a total bomb and taste so much better than the canned version (well, in my opinion). What’s better than anything homemade?
Why Make Pumpkin Cinnamon Rolls
Imagine a nice cool Fall morning when you don’t have to rush off to work (say the weekend), and your home is smelling like delicious Pumpkin Cinnamon Rolls while you bake, as the children hang out in the living room playing games or snuggled up under warm blankets. Dad’s either hanging out with them or helping you get coffee ready. Then you all (well, it may be you and the hubby alone on this one) gather dessert plates of said Pumpkin Cinnamon Rolls, hot coffee and set out to eat. You look outside the window, the trees are a beautiful, colorful hues of orange, yellow, and red and the leaves are slowly falling. Ah, can you picture it? Ok, well let’s get you baking these delicious Pumpkin Rolls then!
How to Make Pumpkin Cinnamon Rolls
What you need:
- 3-1/2 to 4 Cups All-Purpose Flour
- 1/4 Cup Sugar (I used Pure Cane Sugar)
- 1/2 Cup Pumpkin Puree (not pie filling)
- 1 Tablespoon Yeast
- 1/4 Cup Butter
- 1 Egg Beaten
- 1/2 Cup Milk
- 1/2 Cup + 2 Tablespoons Warm Water
- 1 tsp Salt
- Extra Butter for Greasing the pan
For Filling: Mix everything except the butter
- 1/2 Cup Sugar
- 1-1/2 tsp Grounded Cinnamon
- 1-1/2 tsp Pumpkin Spice Mix
- 1/4 Cup Butter Softened
Directions:
- Place yeast and warm water in a large bowl
- Let the yeast foam about 5 minutes
- Meanwhile, melt the 1/4 Cup butter
- Add milk to the butter and warm on low heat (do not boil)
- Add milk and butter mixture to the yeast mixture
- Sir in egg, sugar, and pumpkin puree
- Mix in 3-1/2cups flour, then 1/2 cup more if the door seems way too soft
- Gather mixture in a ball – it will be very soft
- Place the dough in a greased bowl
- Cover and let rise in a warm place about 1 hr
Make the Cinnamon Rolls
- Remove dough; roll out on a floured surface
- Roll out dough in a large rectangle
- Spread with 1/4 cup softened butter
- Sprinkle with Cinnamon Roll Filling
- Roll up
- Cut into rolls
- Bake for 18 – 20 minutes or until slightly browned
- Remove from oven and cool slightly
- Frost with frosting
For Frosting: Use a mixer to mix in order
- 1/4 Cup Butter, softened + 1/4 Cup Tablespoons Cream Cheese, softened
- Add in 2 Cups Powdered Sugar
- Add in 2-3 Tablespoons Milk (start with 2 first)
- 1/4 tsp Pumpkin Spice
Have you tried Pumpkin Cinnamon Rolls before? How did you like it?
