Cinnamon rolls are intoxicating. Just the smell of them causes people to swoon. Add some frosting (or a lot of frosting) and they are almost irresistible. Maybe it’s the cinnamon, or the butter, or the frosting. I don’t know exactly. Perhaps it is the combination of all of those things. I remember when the outlet mall was first built near my parents’ house. There was a Cinnabon store on the end of the food court. Each time we would walk by, the enticing smell would lure us in. My mom often bought one for us to split.I remember them being warm and comforting, gooey, and buttery, with tons of whipped cream cheese frosting.
I personally believe that cinnamon rolls are best served slightly warm. Mostly because it makes them so moist. These cinnamon rolls are moist served cold or warm. The pumpkin really makes the dough very soft and moist. Just a bit of a warning, these pumpkin cinnamon rolls are not the pumpkin flavor from the fall. They mostly just taste like a regular cinnamon roll, but more moist.
Making these take a little bit of time, but the commitment is totally worth it.
Pumpkin Cinnamon Rolls
by
Prep Time: 2 hours 30 minutes
Cook Time: 25-35 minutes
Keywords: bake breakfast dessert
Ingredients (12 cinnamon rolls)
For the Dough
- 3/4 cup milk
- 1/4 cup butter
- 1/4 cup sugar
- 2 1/4 teaspoon active dry yeast
- 1/2 cup pumpkin puree
- 2 teaspoons cinnamon
- 3 cups all purpose flour
- 1/2 teaspoon salt
For the Filling
- 1/2 cup butter
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 3 tablespoons pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
For the Dough
Put 1/4 cup of sugar in the bowl of a stand mixer.
In a microwave-safe bowl, microwave the butter and milk for about 1 minute. The temperature should be between 110 and 115 degrees. If it is too hot, allow it to cool. If it is too cool, heat more.
Pour the milk mixture into the bowl of the stand mixer on top of the sugar. Sprinkle the yeast on top of the milk. Allow to sit for 10 minutes, or until the yeast is foamy.
Once the yeast is foamy. Add the cinnamon and pumpkin to the bowl. Begin mixing on low and gradually add the flour until the dough is no longer sticky. Knead for about 5 minutes in the stand mixer.
Remove the dough from the mixer bowl and place the dough ball in a clean, greased bowl. Cover with a clean dish towel and place in a warm, moist place. (I put it in the cold oven with the light on with a small pan of boiling water.)
The dough should double in size (1-1.5 hours).
For the Filling
With a mixer, cream the butter with the brown sugar. Add the pumpkin, cinnamon, salt, and vanilla. Mix to combine.
Roll out the dough into a large rectangle on a floured surface. Spread the filling evenly onto the dough leaving a 1/2 in strip on one side.
Roll the cinnamon roll into a long strip ending with the part that does not have any filling. Squeeze the roll to make it longer if desired and to seal it.
Cut into 12 pieces. Place cut side down in a 9×13 glass baking dish. Cover with a clean dish towel.
Heat the oven to 375 degrees and place the cinnamon rolls on top to continue rising for 30 minutes.
Bake at 375 for 25-35 minutes or until golden brown. Remove from the oven and allow to cool for at least 20 minutes.
Ice with your favorite frosting or icing (I like cream cheese frosting). Enjoy!
Cream Cheese Frosting
by
Prep Time: 10 minutes
Ingredients (Frosting for 12 cupcakes)
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- pinch salt
- 3-4 cups powdered sugar
Instructions
Combine ingredients beating for 2-3 minutes or until fluffy.
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