Cinnamon Rolls are the way to my heart. Hands down, my go-to comfort sweet, only I don’t get to make them as often as I would like to.
What better way to welcome fall into my home than with these delicious, warm, gooey PUMPKIN cinnamon rolls?! I am pretty sure these made it to on the list as one of my absolute FAVORITE fall treats! The pumpkin adds such a great flavor and spin on traditional cinnamon rolls. I adapted this recipe from Good Life Eats to fit my taste and also to what I had on hand in my kitchen and the end result was fantastic!
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
By September 19, 2012Published:
- Yield: about 15 cinnamon rolls
These are ooey-gooey DELICIOUS! This is a perfect recipe for fall.
- 1/4 cup warm water
- 1 packet active dry yeast
- 1/3 cup warm milk
- 3/4 cup pumpkin puree
- 1 egg
- 1 Tbsp melted butter
- 3-4 cups All Purpose Flour
- 1/2 cup brown sugar
- 1 tsp. salt
- 3/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- . FILLING . .
- 1/2 cup butter softened
- 3/4 to 1 cup brown sugar
- pumpkin pie spice
- . CREAM CHEESE FROSTING . .
- 4 oz. cream cheese
- 4 Tbsp. butter softened
- 1 tsp. vanilla
- 2-3 cups powdered sugar
- milk if needed to thin to desired consistency
- Comine warm water and yeast packet and let sit for about 5 minutes until yeast activates and gets happy.
- In a large bowl, combine activated yeast, warm milk, pumpkin puree, beaten egg, melted butter, about 1 1/2 cups of flour, brown sugar, salt, cinnamon and ginger. Beat for about 2 minutes.
- Slowly add remaining flour, a little at a time, until dough becomes stiff enough to knead. Knead, adding flour as necessary until dough becomes smooth and stretchy.
- Place dough in a greased bowl and turn ball of dough so all sides are lightly coated in grease. Cover with plastic wrap and let sit for about an hour until doubled in size.
- Roll dough out into a large rectangle, approximately 18-20 inches long. Smear entire top surface with softened butter. Next, sprinkle the brown sugar over the top of the butter and rub it until entire top surface is evenly coated. Next, sprinkle on cinnamon, as much or as little as desired. Lastly, sprinkle on a little pumpkin spice over the top, you don't need to much of it.
- Roll the dough into a log the long way. Using a very sharp knife or a piece of string, slice the log into about 15 slices.
- Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled in size, it will take about 45 minutes.
- Bake at 375°F. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
- While rolls are baking, prepare Cream Cheese Frosting. Beat softened cream cheese and butter together until well combined. Add vanilla and powdered sugar and beat until combined. Add milk as needed to reach desired consistency.
- Frost cinnamon rolls while warm and serve warm.
(recipe adapted from: Good Life Eats)