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pumpkin cinnamon roll recipeDid y’all have a great Halloween?  We did.  It was full of parties, trunk-or-treating, and Disney on Ice.  It is late on Sunday night and I am just getting the chance to write my post for today.  I am looking forward to a quiet week, that is for sure.  Clay was supposed to be a Garden Gnome, but would not wear the hat or beard.  He was not thrilled with the picture taking either, but this picture is one of my new favorites.  It is just so him.

pumpkin cinnamon roll recipe

One of my favorite food blogs is goodlifeeats.com.  Katie Goodman is an amazing baker and cook and her photographs are beautiful and always styled perfectly.  When I saw these Pumpkin Cinnamon Rolls, I knew that I had to make them and I had to make them right then.  And it turns out that they were just as delicious as they looked.

Do you think that these look hard to make?  They really are not.  Time consuming?  Yes, they take some time, but none of the steps are hard.  The reward out ways the effort, I swear.  You can make these the night before or even freeze half for later.

pumpkin cinnamon roll recipeFor the dough:

1/4 cup warm water
1 package active dry yeast
1/3 cup warm milk
1 egg beaten
3/4 cup pumpkin puree
1 Tablespoon melted butter
2 cups flour
1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cardamom

Filling:

1 stick softened butter
2/3 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cloves

Frosting:

4 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla bean paste or extract
3/4 teaspoon lemon juice
2/3 cup powdered sugar

pumpkin cinnamon roll recipeIn a large bowl, stir the water and yeast together.  Let it stand for about 5 minutes or until it is foamy.  Add the milk, butter, pumpkin, brown sugar, whole wheat flour, salt, and spices.  Mix well for 2 minutes.

pumpkin cinnamon roll recipeAdd the flour (a little at a time, about 1 1/2 cups to start) until the dough comes together.

pumpkin cinnamon roll recipeKnead until the dough pulls away from the side.  The dough will become smooth and elastic.

pumpkin cinnamon roll recipePut the dough in an oiled bowl.  Cover with a towel and let sit in a warm place.  Let the dough double, about an hour.

pumpkin cinnamon roll recipeMake the filling.  Mix together the sugars and spices.

pumpkin cinnamon roll recipeWhen the dough has doubled, turn it out on a flour surface.  Cut the dough in half.

pumpkin cinnamon roll recipeRoll the dough out into a rectangle, approximately 12×16 inches.  Spread the butter all over.

pumpkin cinnamon roll recipeSprinkle with the sugar and spice mixture.  Roll into a 20 inch log.  Slice the roll into 15 slices.  Place the slices in a greased 9×13 pan or two 9 inch cake pans or cram them into three pans like I did.  Repeat with the other half of dough.

pumpkin cinnamon roll recipeCover the pans with a towel and let rise until doubled, about 45 minutes.

pumpkin cinnamon roll recipeBake in a preheated 375 degree oven for about 20 to 30 minutes.

pumpkin cinnamon roll recipeCream together the butter and cream cheese.  Add the vanilla and lemon juice.  Beat in the powdered sugar until smooth.

pumpkin cinnamon roll recipeFrost the rolls with the frosting and serve immediately.  Alternatively, you can put the rolls in the fridge after you place them in the pan.  You can take them out of the fridge and let rise and bake.

pumpkin cinnamon roll recipeI gave the other half of my recipe as a gift.  I baked off the pumpkin cinnamon rolls and wrapped them up.  I put the frosting in a Mason jar and they can reheat the rolls and frost them when they are in the mood for a cinnamon roll.

Pumpkin Cinnamon Rolls

Ingredients

  • 1/4 cup warm water
  • 1 package active dry yeast
  • 1/3 cup warm milk
  • 1 egg beaten
  • 3/4 cup pumpkin puree
  • 1 Tablespoon melted butter
  • 2 cups flour
  • 1 1/4 cups whole wheat flour
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • Filling:
  • 1 stick softened butter
  • 2/3 cup sugar
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cloves
  • Frosting:
  • 4 ounces softened cream cheese
  • 1/2 cup softened butter
  • 1 teaspoon vanilla bean paste or extract
  • 3/4 teaspoon lemon juice
  • 2/3 cup powdered sugar

Instructions

  1. In a large bowl, stir the water and yeast together. Let it stand for about 5 minutes or until it is foamy. Add the milk, butter, pumpkin, brown sugar, whole wheat flour, salt, and spices. Mix well for 2 minutes.
  2. Add the flour (a little at a time, about 1 1/2 cups to start) until the dough comes together.
  3. Knead until the dough pulls away from the side. The dough will become smooth and elastic.
  4. Put the dough in an oiled bowl. Cover with a towel and let sit in a warm place. Let the dough double, about an hour.
  5. Make the filling. Mix together the sugars and spices.
  6. When the dough has doubled, turn it out on a flour surface. Cut the dough in half.
  7. Roll the dough out into a rectangle, approximately 12×16 inches. Spread the butter all over.
  8. Sprinkle with the sugar and spice mixture. Roll into a 20 inch log. Slice the roll into 15 slices. Place the slices in a greased 9×13 pan or two 9 inch cake pans or cram them into three pans like I did. Repeat with the other half of dough.
  9. Cover the pans with a towel and let rise until doubled, about 45 minutes.
  10. Bake in a preheated 375 degree oven for about 20 to 30 minutes.
  11. Cream together the butter and cream cheese. Add the vanilla and lemon juice. Beat in the powdered sugar until smooth.
  12. Frost the rolls with the frosting and serve immediately. Alternatively, you can put the rolls in the fridge after you place them in the pan. You can take them out of the fridge and let rise and bake.
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45 Responses to Pumpkin Cinnamon Rolls

  1. Look at those little cuties! Adorable! And those cinnamon rolls are fairly delicious looking as well! We could definitely go for a few this morning…!

  2. Tara says:

    Oh, that is the cutest Halloween picture! I almost can’t wait to try making these pumpkin cinnamon rolls!

  3. blissmamaof3 says:

    Made your candy corn cookies on Saturday and roasted pork for sandwiches yesterday. So very yum! Looking forward to spending some time on your site this week. You have some great ideas!!

  4. Traci says:

    Cute gift idea! I love them, and think these would be great gifts for Thanksgiving for the neighbors. Thank you so much for sharing this!

  5. Annalise says:

    Just discovered your blog. It’s lovely! These cinnamon rolls look amazing, thanks for sharing the recipe!

  6. Debbie B. says:

    Wow! What a great combo and perfect adaptation for fall. Happy Halloween!!

  7. Lisa says:

    I absolutely know that I would love these. Wish someone would give them to me as a gift. By the way, I’m holding a CSN giveaway on my blog and you’re welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/11/45-csn-giveaway.html

  8. Mary says:

    Hi Bree!
    I never make anything with yeast because I am so very afraid! But these look delish! My question for you would be how to get things to rise when there is not a warm spot in my house? There must be a trick out there somewhere! Oven? What can you suggest?
    THanks, Mary

  9. Amber says:

    Ooooh these look so good and your kiddos look adorable! :)

  10. heather says:

    i am making these right now! :) so, did i miss where you add the 1 beaten egg? anyway, i will let you know how they come out! thanks for posting this! yummy!!

  11. Tiffany says:

    These are soo yummy. Did it with all white flour and they turned out great. I could eat the whole pan right now! Thanks for the yummy recipe.

  12. aubrey says:

    do you think I could use butternut squash?

  13. Caitlin says:

    Made these yesterday! They didn’t come out as big as yours, but they sure taste amazing! Thanks for the recipe!

  14. These look awesome! I *still* have pumpkins sitting around from Halloween and need uses for them…. I will try these! :) Usually I end up just making this but one can only stomach so much soup in their lifetime: http://www.dishingthedivine.com/2011/01/10/winter-squash-soup/

  15. glynnis says:

    hi bakedbree. greetings from Borneo Sabah East Malaysia. I have just stated browsing your website. Great recipes inside. Definitely will try baking pumpkin cinnamon rolls for our cell group gathering tomorrow. Looks so yummmmmmmmmmmmmmmmmmy !!!!! Can’t wait to BAKE. Hahahahahaha……. It is 12 midnite now.

    Thanks for sharing. Will let you know how they turn out after baking :-)

    Have a nice day.

  16. Shannon says:

    With Autumn comes a massive craving for anything with pumpkin, and when I saw these, I knew I had to make them. These are seriously off the charts! SO yummy, and when they bake in the oven, the house smells divine!

    I used all purpose flour as I did not have whole wheat. Just like in pumpkin pie, I add more spices (cloves, allspice, cardamom, cinnamon and freshly grated ginger). I did not make the cream cheese spread as it’s not for me, but I like your idea of making some and putting them in a jar as a gift for those who do like it. I did drizzle some maple syrup in the baking pan and placed the cut rolls on top to rise, flipping the pan once they were baked. That was all the sweetness I needed. These are seriously delicious and I want to find some small throw away pans to make these in and give away as gifts – especially for Thanksgiving (early Oct in Canada – lucky us!), or Halloween.

    Thanks for the great recipe and great ideas Bree! I really enjoy your website!

  17. Oh my. They will be baked today, this morning, as soon I get out of this office chair.
    My teens will devour them after school. Thanks!

  18. Jennifer says:

    I saw the link for this on another one of your recent pumpkin recipes. The dough is rising right now as I type. I’m making these ahead of time for our Tuesday night Bible Study. Excited to see how they turn out! The dough already smells delicious! Thanks for such wholesome and creative recipes!

  19. Rebecca says:

    Last night I made them but before the second rise / baking, put them in the refrigerator. I had to leave them at room temperature for about 2 hours this morning to get them to rise, but they turned out great. The pumpkin is a little more subtle than I thought it would be and the spices are great. Thanks for the recipe! I’m going to make them again for our Thanksgiving guests.

  20. Mynda says:

    Aloha Bree … I too am one who has always been afraid of yeast doughs, but I took the first step and bought some yeast! Can’t wait to try this reicpe — I know it’s been a while since you first posted these, but do you remember where you got those wavy edged disposable pans? Love them for gifting! 8-)
    Mahalo,
    Mynda

    • bakedbree says:

      I got them at the grocery store… nothing special. The worst thing that can happen is that you have to start over.

  21. Skye says:

    Bree, these look absolutely incredible! Right about this time of the year, I craaaaaaaaaave anything that even has a hint of pumpkin in it. These caught my attention right away, and I will be making these soon! LOVE your recipes! and your little chillins are too cute for words. Happy fall!

    • bakedbree says:

      I hope that you so Skye. These are spicy and pumpkiny. Thanks for reading! And yes, they are pretty cute aren’t they?

  22. Winford says:

    Bree, I have a quick question. You instruct us to cut the dough in half, right? So in regards to the filling mixture, only half of that goes on 1/2 of the dough and then the rest on the other half? Or do we make the filling mixture twice? The answer is probably obvious, but I just want to make sure. Thanks!

  23. […] plate of homemade cinnamon rolls and a bag of specialty tea. When handing it to the hostess before Thanksgiving dinner,you can say: […]

  24. […] let cool on wire rack. Frost 5-10 minutes after removal.Recipe adapted from King Arthur Flour and bakedbree | Makes approximately 12-16 […]

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