If you’re looking for a great twist on the classic cinnamon roll, or just another interesting pumpkin recipe, this is definitely one to try.
These are also great to simply have around the holidays, since they are pumpkin flavored. Pair it with a latte and you’re set!
Pictured above is a cinnamon roll baked on a cookie sheet, which is a good option if you want each cinnamon roll to have its own edges.
Sometimes people are intimidated by cooking with yeast, but this is a great recipe to try, especially if you are just beginning, because it is super simple and gives a
- 1/3 cup 2% or whole milk
- 2 tablespoons butter
- ¾ cup pumpkin puree
- 2 tablespoons brown sugar
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 egg, beaten
- 2 and ¼ teaspoons (1 packet) instant active dry yeast
- 2 and ½ cups (340g) bread flour or 315g all-purpose flour
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 3 tablespoons butter, melted
- 3 tablespoons pumpkin puree
- 3 tablespoons cream cheese
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 1 cup confectioners’ sugar
- 1. For the Dough: Warm together the milk and butter, do not let the butter melt all the way. The temperature of the mixture should be between 105-115 degrees Fahrenheit. Set this aside.
- 2. In an electric mixer, combine pumpkin, brown sugar, nutmeg, and salt. Add the milk/butter mixture, egg, then yeast. Beat until combined, the lower the speed on your mixture to add flour, one cup at a time and mixing thoroughly between each cup.
- 3. Coat a bowl lightly with oil and place the dough in the bowl so that the dough can rise. Roll the dough around in the bowl so that it can also be lightly coated with oil. Cover the bowl with saran wrap and let rise for 60-75 minutes, until about double in volume. (Note: a good way to let the dough quickly rise is to place it in an oven that was preheated to 200F. Preheat your oven ahead of time, and turn off the oven while the dough is rising).
- 4. After the dough has risen, knead it a bit and add up to an extra 1/3 cup flour if needed. Then roll the dough into a rectangle, about 16x10 inches.
- 5. For the Filling: Mix in a small bowl the brown sugar and spices. In another bowl, mix together the melted butter and pumpkin. Spread the butter mixture over the rolled-out dough, then sprinkle on the sugar mixture. Roll the dough into a tight log, then cut the log into about 10-13 pieces, about 1.5 inches a piece.
- 6. Grease or butter an 11x7 inch pan or a 9-in round pan. Neatly place the cut rolls in the pan, then allow to rise again for about one hour.*
- 7. Heat the oven to 350F and bake the rolls for about 22-28 minutes. After 15 minutes of baking, cover the rolls with foil so that they don’t brown too much.
- 8. For the Glaze: Whip together the cream cheese, syrup, milk, and sugar. Immediately glaze this over the rolls.
- *Overnight Option: Instead of allowing the rolls to rise for another hour, place them in the fridge for up to 14 hours. When the rolls are ready to be baked, let the rise at room temperature for about an hour, then bake as directed.