Pumpkin Cinnamon Rolls
 
Prep time
Cook time
Total time
 
When the mornings have frost on the ground, the pumpkins are getting ready. With a little pumpkin and spice you can bake some wonderfully delicious, fragrant, and sticky pumpkin cinnamon rolls. In case you can’t decide between a cream cheese or caramel icing, I’ve included a recipe for both.
Recipe type: Dessert | Yeast Bread | Pumpkin
Ingredients
Dough:
  • ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 1 package active dry yeast
  • ¼ cup firmly packed light brown sugar
  • 2 large eggs, beaten
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 cup canned pumpkin
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 4 to 4¼ cups all-purpose flour
Filling:
  • ¼ cup unsalted butter, melted and cooled
  • ¾ cup granulated sugar
  • 5 teaspoons ground cinnamon
  • ¼ cup raisins (optional)
  • ¼ cup chopped pecans (optional)
Caramel Icing:
  • 1½ cups confectioners’ (powdered) sugar
  • ½ cup firmly packed light brown sugar
  • ¼ cup unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
Or
Cream Cheese Icing:
  • 2 cups confectioner’s (powdered) sugar
  • ¼ cup unsalted butter, room temperature
  • ¼ cup cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
Instructions
Dough:
  1. In a large mixing bowl, combine warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add brown sugar, eggs, melted butter, pumpkin, salt, cinnamon, ginger, and cloves; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
  4. Prepare one 13x9x2 inch oblong pan, or large rimmed baking pan; lightly grease the pan with shortening.
  5. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into a large rectangle, about 18 inches by 14 inches.
Filling:
  1. Using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges.
  2. In a small bowl, stir together sugar and cinnamon. Sprinkle sugar cinnamon mixture evenly over buttered dough to within ½ inch of the edges. Sprinkle with raisins and pecans (optional). Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about 1 inch apart in baking pan.
  3. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
  4. Preheat oven to 375 degrees F.
  5. Bake: Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool.
Caramel Icing:
  1. In a small bowl, combine confectioner’s sugar, brown sugar, butter, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.
Or
Cream Cheese Frosting:
  1. Make this icing instead of the caramel icing if you prefer. In a small bowl, combine confectioner’s sugar, butter, cream cheese, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.
Recipe Notes
Pan: One 13"x9"x2" inch oblong or Rimmed Baking Sheet Pan Prep: Greased Oven Temp: 375° Yield: 12 Rolls Storage: Tightly Wrapped, Room Temperature

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Recipe by at https://thebakingpan.com/recipes/yeast-breads/pumpkin-cinnamon-rolls/