Pumpkin Cinnamon Rolls
||Looking for a perfect Fall recipe treat? I found this pumpkin cinnamon roll recipe the other day and when hurricane Sandy blew into town and cancelled school for two days, I decided to do some baking with my teen daughter. I must admit I was a bit overwhelmed at first but with the help of my girl, we were able to make them! They came out perfect and absolutely heavenly!|
Pumpkin Cinnamon Rolls: Ingredients
Recipe Credit: Adapted recipe from smitten kitchen with minor tweaks. The only difference is, I didn’t add any vanilla for my glaze and opted for almond extract instead, plus 1/8 tsp salt. Also used skim milk instead of whole milk for the dough. But everything is pretty much the same! Enjoy!
Yield: 16 buns
Temperature: 350 degrees F
- 6 tablespoons unsalted butter
- 1/2 cup skim milk, warmed (but not over 116 degrees)
- 1 packet active dry yeast
- 3 1/2 cups all-purpose flour (add some extra aside for rolling out)
- 1/4 cup light brown sugar (packed tightly)
- 1/4 cup sugar
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cardamom
- 1/4 tsp ground ginger
- 2/3 cups canned pumpkin
- 1 large egg
- Oil for coating rising bowl
- Oil for coating baking pans
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 1/8 tsp salt
- 2 tsp ground cinnamon
- 4 ounces cream cheese, softened
- 2 Tbsp milk or buttermilk
- 2 cups powdered sugar, sifted
- 2 tsp almond extract
- 1/8 tsp salt
Pumpkin Cinnamon Rolls: Directions
- Place 6 tablespoons unsalted butter in a small pan on low heat. Once it has melted continue to heat on medium heat to acquire some nutty flavor for about 5 more minutes. Turn off heat and set aside.
- In a glass container, add in 1/2 cup skim milk and warm. Be careful not to overheat. Microwave at lowest setting until the milk is warm.
- Add in 1 packet active dry yeast. Set aside for about 5-7 minutes. The yeast should start foaming then.
- While yeast is reacting, mix the dry ingredients.
- In a large mixing bowl add 3 1/2 cups all-purpose flour, 1/4 cup light brown sugar (packed tightly), 1/4 cup sugar, 1 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cardamom, 1/4 tsp ground ginger, 2/3 cups canned pumpkin, and 1 large egg. Add in yeast mixture as well. Mix with the mixer on medium speed until combined.
- Take 1/4 cup of the melted butter from (1) and add to the mixture. Leave the rest of the butter in the pot for later. Mix with the mixer on medium speed until combined. Use a dough hook and run on low speed for about 5 minutes.
- Place the ball of dough in an well-oiled bowl. Turn the dough in the bowl over several times so it is nicely coated with oil all over.
- Cover and let rise for about 1 hour. The size should double.
9. For the filling, mix 3/4 cup light brown sugar, 1/4 cup sugar, 1/8 tsp salt, 2 tsp ground cinnamon in a small bowl.
10. Mixture of the filling ready.
11. Sift 2 cups of powdered sugar into a large mixing bowl.
12. Ingredients for the glaze shown here – Mix the powdered sugar together with the rest of the ingredients – 4 ounces cream cheese, softened, 2 Tbsp milk or buttermilk, 2 tsp almond extract, and 1/8 tsp salt.
13. Mix well with the mixer on medium-high speed until there are no more lumps.
14. Glaze is now ready.
Prepping Surface and Pans
15. Wipe your counter top clean and let dry. Sprinkle the top generously with flour. The surface is now ready for the bread.
16. Brush the bottom and sides of pan with vegetable oil. Set aside.
17. Gently place the ball of dough on the floured surface.
18. Roll out into a large rectangle about 16″ x 11″ size.
19. The dough should be about 1/8″ thick.
20. Brush the entire top with the leftover melted butter.
21. Sprinkle the filling over the top of the dough making sure you distribute the filling evenly all over the top.
22. Starting from one end, roll the bun into a tight roll.
23. Keep rolling until you reach the end.
24. Gently slice the roll into 16 sections using a long serrated knife. Place 8 rolls in one pan and the other 8 rolls in the second one. Cover both with plastic wrap and let rise for another 45 minutes.
25. Remove plastic wrap from the pans and bake in oven on 350 degrees for 25 minutes. Shown here: Rolls baked and just out of the oven. It smells delicious around here.
26. Let cool for 5 minutes and then top with glaze.
27. Slice and serve the first Pumpkin Roll. Yummm!!
28. Pumpkin cinnamon roll on a plate ready to be eaten.
29. The middle part is my favorite! Soft, buttery and full of filling… ohhh the sweetness!
Enjoy! These rolls came out perfect! Very soft and fluffy and full of flavor. The pumpkin flavor and spices is not overpowering and quite mild. It almost tastes like the traditional cinnamon roll with a subtle hint of pumpkin. Serve pumpkin cinnamon rolls in the morning with a nice hot cup of coffee over papers or have it over intimate conversations with your best friend over tea. What a way to enjoy the fall harvest!