Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls are soft and fluffy, loaded with cinnamon sugar filling and topped with a drizzle of sugar glaze.
Ingredients
For the dough
- 1/2 cup pumpkin puree
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp. butter very soft but not melted
- 1 large egg
- 1 package instant yeast 7g
- 3 tbsp water
- 1/4 cup milk
- 1 tsp salt
Filling
- 2/3 cup brown sugar
- 1/4 cup butter melted
- 1 tbsp. ground cinnamon
Instructions
- Preheat the oven to (375 F/190 C).
- In a large bowl add warm milk, water and a teaspoon of the sugar along with the yeast. Let it activate for 5-7 minutes.
- Add pumpkin puree, egg, soft butter and white sugar, whisk until combined.
- Stir in flour and salt, make the dough with wooden spatula. You can use a stand mixer with dough hook for making the dough.
- Then cover the dough with a damp cloth or plastic wrap and allow it to rise for 1 hour or until doubled.
- Next, roll out the dough and baste the top with melted butter. Then mix together the cinnamon and brown sugar. Sprinkle that on top of the butter, then roll up the dough tightly.
- Using dental floss or a knife, cut about 9-12 rolls from the dough and place them in a 9×13 inch baking pan which has been sprayed with cooking spray.
- Cover with a cloth and let the cinnamon rolls rise for 30 minutes.
- Baste the tops with melted butter, bake for 15 to 20 minutes until the rolls are golden brown. Once they are done, allow them to cool.
- Make a powdered sugar icing for rolls, and drizzle on top once rolls are cooled.
Notes
David's Cooking Notes:
Make it Gluten-free - Use gluten-free flour instead of all-purpose flour if you want gluten-free pumpkin cinnamon rolls. Glaze - Feel free to get creative and slather the tops of these pumpkin cinnamon rolls with a cream cheese frosting. Yum! Toppings and add-ons - Chopped nuts sprinkled over the wet sugar glaze would provide a delicious crunchy texture. Feel free to also add finely chopped nuts, raisins, or chocolate chips into the dough. Don’t skip the second rise! It gives your rolls that fluffy, pull-apart texture we all love. Use pumpkin puree, not pie filling, as pie filling has added sugar and spices that can throw off your balance. To prep the night before, assemble the rolls and refrigerate after slicing. Let them sit at room temp for 30–45 minutes before baking.Serving: 1g | Calories: 300kcal | Carbohydrates: 50g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 336mg | Fiber: 2g | Sugar: 20g