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Amazing Pumpkin Cinnamon Rolls

A new take on the traditional cinnamon roll recipe, this pumpkn cinnamon roll recipe makes the most amazing, soft, moist, and fluffy pumpkin cinnamon rolls, which are the perfect addition to your fall pumpkin treats.
Course bread, Dessert, pumpkin
Cuisine American
Keyword pumpkin cinnamon rolls
Prep Time 25 minutes
Cook Time 11 hours
Servings 24 cinnamon rolls

Ingredients

Pumpkin Cinnamon Roll Dough

  • 2 cup warm water
  • 1 cup pumpkin puree
  • 2 teaspoon vanilla
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 6-7 cups flour(all purpose or bread flour)
  • 1/2 cup powdered milk
  • 1/3 cup sugar
  • 2 eggs
  • 2 tablespoon yeast
  • 1/2 cup butter room temperture or melted (1 Stick)
  • 1 tablespoon salt

Pumpkin Cinnamon Roll Filling

  • 2 cup brown sugar
  • 3 tablespoon pumpkin puree
  • 2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg

Cinnamon Cream Cheese Icing

  • 8 oz cream cheese
  • 5 tablespoon butter
  • 3 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla

Instructions

  • Add your warm water, sugar, powdered milk, salt, 3/4 of the stick of butter and 2-3 cups flour.
  • Mix with the paddle attachement until all ingredients come together. I use my KitchenAid
  • Add your eggs 1 at a time.
  • Mix well then add 1 cup of flour.
  • Once the flour is mixed in add your yeast slowly.
  • Once the yeast is mixed in well, add the pumpkin puree, cinnamon, vanilla, nutmeg, ginger, and cloves.
  • Once it is thoroughly mixed in, continue adding flour until you have a sticky dough. Add your flour slowly. I usually end up using about 6.5 cups. You dont want it to be too dry or the rolls will be heavy and tough.
  • Let it knead for 5 minutes.
  • Put the dough in an oiled bowl and let it rise 2 times. After the first rise, punch it down and let it rise again.
  • After the second rise, its time to roll out the dough.
  • I use my Roulpat to roll out my dough. Spread some flour on the surface and flip your dough out onto it.
  • Roll the dough into a large rectangle, with the dough being about 1/2 inch thick. You can make the dough as thick as you like though.
  • Melt 4 tbsp butter and spread it on the dough.
  • Mix the brown sugar, cinnamon, and other spices together with the rest of the pumpkin puree.
  • Spread this mixture no the entire dough. I use a pastry brush, or eveen my fingers to get a nice even layer.
  • Roll up the dough nice and tight into a log.
  • Use thread to cut the rolls about 1-1 1/2 inch thick.
  • Place them on a large greased sheet pan, 4 across, and 6 down.
  • Preheat the oven to 350 degrees.
  • Let the cinnamon rolls rise for about 10-15 minutes or until you can press you finger into the side and it does not bounce right back.
  • Put them on the center rack in the oven and cook for 20 minutes.
  • Check them. I like to tap the top and if the top feels firm then they are reay to come out.
  • Mix your ingredients for the frosting.
  • Spread the frosting over the pumpkin cinnamon rolls while they are still warm.
  • Enjoy warm or room temperature!