Pumpkin Cinnamon Rolls
Nothing says fall in Minnesota than a fresh batch of pumpkin cinnamon rolls baking in the oven. I love fall. It is hands down the best season where we live and all the tree colors shining gold, with hues of red and yellow, it is gorgeous. Sitting on my front porch drinking coffee and taking in all of God’s beauty truly is amazing. Fall reminds me of pumpkins and apples. Which do you prefer? I am a fan of both. Give me a pumpkin white mocha and some apple crisp and I am in heaven. Speaking of, these pumpkin cinnamon rolls will have your house smelling like a bakery in no time.
These pumpkin cinnamon rolls do take some time but you can prep ahead the night before and pop them in the oven the next morning. When baking homemade bread, you have to remember that it takes time for it to rise. Patience is a virtue with these. But once all that hard work is over, taking one little bite into one of these cinnamon rolls will erase all those memories of the pre bake process. I am telling you these pumpkin cinnamon rolls are soft, moist, fuffy and delicious. Say hello to your next Sunday morning breakfast. So let’s get started!
HOW TO MAKE PUMPKIN CINNAMON ROLLS
First you should mix your water with the fast acting yeast. You do not need to let this sit. You will notice tiny bubbles forming and the liquid will thicken. Next, in your stand mixer, combine the yeast and water with milk, pumpkin puree, brown sugar, granulated sugar, ½ tsp salt, ¼ tsp ground cloves, ¼ tsp ground nutmeg, ¼ tsp cinnamon, 1 egg, and 3 cups of flour. Grease a medium sized bowl and place the dough in there, turn it around so it is coated. Cover with plastic wrap and let it sit for 1 – 2 hours. It should rise and double in size.
While the dough is doing its magic, let’s make the filling! In a medium sized bowl add 3 tbsp butter, ¼ cup pumpkin puree (or a little more), 1 tsp vanilla, ½ cup brown sugar, ¾ tsp cinnamon, ¼ tsp ground cloves, ¼ tsp ground nutmeg. Mix it all together, I used a whisk to work it together.
ROLL OUT THAT DOUGH.
When the dough is ready to go, add some flour to your counter or large cutting board and to your fingers so it doesn’t stick to you while you knead it for a few minutes. Next, start rolling out your dough into a large rectangle. Spread the filling all over your rolled out rectangle. Roll up the dough, starting at the shorter end. Slice the roll into individual pumpkin cinnamon rolls. I used a stainless steel multipurpose scraper and chopper. This part is a little difficult, so don’t worry if your rolls don’t look perfect, you can shape them! Just make sure you have a really sharp knife and a light hand. Place the rolls in a glass casserole dish that has been sprayed with cooking oil. Make sure the rolls are snug and cover with plastic wrap. Let these rise for 30-45 minutes. They will double in size.
Preheat your oven to 375 and pop the pumpkin cinnamon rolls in for 20-25 minutes. They will be golden brown. While they are baking, we will make the icing. This icing is so easy and only uses 4 ingredients. In a small bowl mix together ¼ cup butter, 4oz cream cheese, 2 cups powdered sugar and 1 ½ tsp milk. Take the cinnamon rolls out of the oven and scoop the icing on and serve them warm!
**If you plan to make these pumpkin cinnamon rolls the night before, follow all the steps except letting them rise in the pan right before baking. Place them in the refrigerator and allow the rolls to sit at room temperature for 30-60 minutes that morning before baking.
TIME FOR SOME YUMMY PUMPKIN CINNAMON ROLLS.
These cinnamon rolls are full of pumpkin flavor and the cream cheese frosting on top is perfect. I hope you try these out and love them as much as we do. I am linking the tool I used to cut the pumpkin cinnamon rolls as well as my glass bakeware and glass mixing bowls! Happy Fall Y’all!
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Amazon Basics Multi-Purpose Stainless Steel Scraper/Chopper with Contoured Grip, 6-Inch
Pyrex Basics Clear Glass Baking Dishes – 2 Piece Value-Plus Pack – 1 Each: 3 Quart Oblong, 2 Quart Square
Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
Large Cutting Board with Juice Groove – 17.75″
Recipe Below!
