I’ve had been on a search for a fabulous Pumpkin Cinnamon Roll recipe for years now, my friends. I’ve made many, many batches in an effort to make a roll with mild pumpkin flavor, warm fall spices and a killer glaze. These rolls are just what I have been looking for! A dear friend of my family passed the recipe along to me and I have been ever so grateful. (Thank you Carolee!) They are divine.
Hope some of you get a chance to try them!
Let me show you how to make it happen!
1. Pour 1/4 C warm water into a glass measuring cup. Add a scant 1 Tb of yeast and stir to combine.
2. Place 1 C milk into the microwave and heat for 2 minutes, or until nice and hot. Add 1/2 C butter and allow it to melt and become combined with the milk.
3. Pour it into your stand mixer. Add 1/2 C sugar and mix until the sugar has dissolved.
4. Add 1 (15 ounce) can pumpkin puree and the water/yeast mixture to the mixer. Stir to combine.
5. Add 4 C of flour and 1 1/2 tsp salt. Turn the stand mixer on to low and allow the flour to incorporate. With the mixer on add more flour (up to an additional 1 1/2 cups), just a little bit at a time until the dough pulls away from the side of the bowl. Once you have enough flour mix on medium speed for 5 minutes.
6. Cover the bowl with plastic wrap and allow it to rise until double in size…
…like this. Should take about 1 hour. Such a pretty color, am I right?
7. Preheat your oven to 170 degrees.
8. Spray your counter with cooking spray and lay the dough out on to it. Allow it to rest for 5 minutes.
9. Roll the dough out into a large rectangle.
10. Spread 1/2 C softened butter over the top of the dough.
11. In a small bowl combine 1 C brown sugar, 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ginger. Sprinkle the mixture over the top of the butter.
12. Starting with the left side of the rectangle, roll the dough up into a large log.
13. Take a sharp knife and spray it with cooking spray. Cut it into 15 equal rolls.
14. Spread some softened butter over a large cookie sheet and place the rolls on it, allowing them a bit of room between.
15. Pop them in the warm oven and allow them to rise for about 20 minutes, or until they have almost doubled in size. Turn your oven up to 350 degrees (I usually leave the pan in the oven while the temperature rises) and bake until the rolls are golden brown on the tops and bottoms. Should take about 25 minutes of baking time, depending on how quickly your oven heats.
16. While the rolls bake, make the glaze by placing 1/4 C butter and 1/2 C milk in a medium sized sauce pan. Heat it through allowing the butter to melt, then add 1 C brown sugar. Stir until the brown sugar has dissolved. Remove the pan from the heat and stir in 1 tsp vanilla, 2 1/2 C powdered sugar and a dash of salt. Whisk it together until smooth.
17. Allow the pumpkin rolls to cool slightly, then drizzle with the glaze.
Eat them warm from the oven. Heaven!
Here’s the handy printable…
Recipe from the wonderful Carolee Hansen