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Pumpkin Cinnamon Rolls

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A pumpkin version of my mom’s best cinnamon rolls ever…with luscious cream cheese icing. You’ll never be the same!

Ingredients

  • Dough
  • 1-½ cup Whole Milk
  • ½ cups Vegetable Oil
  • ½ cups Sugar
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 1 cup Pumpkin Puree
  • 4 cups All-purpose Flour
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Ginger
  • ½ cups (additional) All-purpose Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons (heaping) Baking Powder
  • ½ teaspoons Salt
  • Filling
  • 1 stick 1/2 Cup Butter, Melted
  • ½ cups Sugar
  • ½ cups Brown Sugar
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ½ teaspoons Ground Ginger
  • 1 cup Finely Chopped Pecans
  • FROSTING
  • 8 ounces, weight Cream Cheese, Softened
  • ½ pounds Powdered Sugar
  • ¼ cups Whole Milk
  • 2 Tablespoons Butter, Melted
  • Dash Of Salt
  • Extra Flour, For Rolling
  • Extra Milk, For Thinning
  • Extra Butter, For The Baking Pans

Preparation

MAKE THE DOUGH

In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.

Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.

MAKE THE ROLLS

Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it’s easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.

Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, use a “typewriter” motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.

Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.

MAKE THE FROSTING

While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you’d like a thinner icing. Add maple flavoring if using and beat until combined.

FINISH THE ROLLS

Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.

Delicious!

2 Comments

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Bobbie Guthrie loves to bake on 10.27.2014

These cinnamon rolls are my new favorite. I used evaporated milk instead of whole milk, which worked just great. Big hit!

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cindy on 11.5.2013

Wow, these are super fantastic. I took a batch to work and they earned the title, “to die for!” I will definitely be making these regularly, they are so moist and delicious! Thank you.

3 Reviews

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hinterlands on 12.17.2013

I’ve made these rolls twice now and they are wonderful. The first time was on Thanksgiving and my boyfriend devoured them. The second time I made them was for a Judo potluck and I had to write a note saying they where homemade because they looked good people thought they where store bought.

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niccinoodle on 11.12.2013

These are very yummy! My boss said he would like to adopt me over these, but he is afraid he would gain too much weight. :) The only thing is I think I would do a little more sugar in the filling, because I like a really ooey-gooey cinnamon roll. But everyone is pleased as punch at their deliciousness!

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two little birds on 10.30.2013

I made these rolls last week, and everyone loved them!! I have to say it was VERY sticky dough, so be aware of that and use enough flour. My husband couldn’t say enough about them, and my co-works said I need to make more for them again. I don’t personally eat anything with cinnamon, but I can tell how much they enjoyed them and I think that’s worth the time to make these rolls again and again. Thank you for sharing a great recipe!

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