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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls
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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!

Pumpkin Cinnamon Rolls

Let me show you how to make it happen!

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1. Pour 1/4 C warm water into a glass measuring cup. Add a scant 1 Tb of yeast and stir to combine.

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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.

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3. Pour it into your stand mixer. Add 1/2 C sugar and mix until the sugar has dissolved.

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4. Add 1 (15 ounce) can pumpkin puree and the water/yeast mixture to the mixer. Stir to combine.

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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…

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…like this. Should take about 1 hour.  Such a pretty color, am I right?

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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.

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9. Roll the dough out into a large rectangle.

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10. Spread 1/2 C softened butter over the top of the dough.

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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.

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12. Starting with the left side of the rectangle, roll the dough up into a large log.

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13. Take a sharp knife and spray it with cooking spray. Cut it into 15 equal rolls.

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14. Spread some softened butter over a large cookie sheet and place the rolls on it, allowing them a bit of room between.

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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.

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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.

Pumpkin Cinnamon Rolls from Jamie cooks It Up!

Eat them warm from the oven. Heaven!

Here’s the handy printable…

Pumpkin Cinnamon Rolls

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours, 30 minutes

Yield: 15 large rolls

Ingredients

DOUGH:
1/4 C warm water
1 scant Tb yeast (I use active dry)
1 C milk
1/2 C butter
1/2 C sugar
1 (15 ounce) pumpkin puree
1 1/2 tsp salt
5 1/2 C flour
FILLING:
1/2 C butter, softened
1 C brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
GLAZE:
1/4 C butter
1/2 C milk
1 C brown sugar
1 tsp vanilla
2 1/2 C powdered sugar
dash salt

Instructions

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. Should take about 1 hour.
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.
http://jamiecooksitup.net/2016/10/pumpkin-cinnamon-rolls/

Recipe from the wonderful Carolee Hansen

 

 

 



Post a comment!

2 Comments

  1. 1
    Amber
    October 3, 2016 at 11:13 am

    These sound delicious. I like raisins in my cinnamon rolls. Do you have any idea how much I should use. Also I don’t have a stand mixer and would have to do it the old fashioned way, with my hands, but I haven’t made much with yeast because of having to mix with my hands. It always comes out tough. Can you give me any suggestions on how to mix it and how long it would take to incorporate.

    • 2
      Jamie
      October 10, 2016 at 8:20 am

      Amber,
      I haven’t ever tried it with raisins, but would suggest using about 1/2 C.
      Best,
      ~Jamie

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