Pumpkin Cinnamon Rolls
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
Prep time:
Cook time:
Total time:
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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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.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:
- 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.
- 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.
- 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.
- Prepare one 13x9x2 inch oblong pan, or large rimmed baking pan; lightly grease the pan with shortening.
- 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:
- Using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges.
- 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.
- Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
- Preheat oven to 375 degrees F.
- 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:
- 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:
- 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.