How to Make Pumpkin Cinnamon Rolls

Опубликовал Admin
26-11-2016, 01:06
Warm up the season with sweet, warm pumpkin cinnamon rolls. Combined with fresh, baked dough and sweet, pumpkin filling, these cinnamon rolls are sure to be a favorite in your household.
  • Makes: 24 servings

Making the Dough

  1. In a saucepan, heat the milk, sugar, and oil until the mixture is hot but not boiling.
  2. Allow the mixture to cool.
  3. Sprinkle the yeast over the mixture and have it sit for 5 minutes.
  4. Fold in the pumpkin puree and mix until well-combined.
  5. In a large bowl whisk the cinnamon, ginger, nutmeg, and only 4 cups of flour.
  6. Sprinkle the dry ingredients into the liquid mixture and stir with a wooden spoon.
  7. Cover the saucepan with a dish towel and allow it to sit for about an hour, until the mixture starts to rise and is puffy.
  8. Mix in the baking powder, baking soda, and the rest of the flour. Stir until well-combined.

Making the Rolls

  1. Preheat the oven to 375° Fahrenheit (190° Celsius).
  2. Spread butter over a baking sheet.
  3. Roll out the dough on a floured surface. Use a rolling pin to roll it out into a rectangle, about 18 inches by 24 inches.
  4. Combine the brown sugar, granulated sugar, cinnamon, ginger, and nutmeg in a medium bowl.
  5. Brush melted butter over the dough using a pastry brush.
  6. Sprinkle the sugar mixture over the dough all around using your hands.
  7. Sprinkle the chopped pecans over the dough.
  8. Starting from the top, roll the dough into the shape of a 'log'.
  9. Using a knife, slice the dough into rolls and place them on the baking sheet.
  10. Bake the cinnamon rolls for about 15-18 minutes, until the cinnamon rolls have fully baked and are golden brown.
  11. Remove the cinnamon rolls from the oven and have them cool until warm enough to touch.
  12. Make the frosting. In a large bowl, cream all the ingredients using an electric mixer. Blend for about two minutes until the frosting is fluffy and light.
  13. Frost the cinnamon rolls by placing frosting onto each roll.
  14. Serve. Garnish the cinnamon rolls with extra chopped pecans. Serve on a serve plate. Enjoy!


For the Dough:

  • 1½ cups whole milk
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • 1 package (2¼ teaspoons) active dry yeast
  • 1 cup pumpkin puree
  • 4½ cups all-purpose flour, plus more for flouring, sprinkling and rolling
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon (heaping) baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (½ cup) butter, melted + extra for pans

For the Filling:

  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup finely chopped pecans

For the Icing:

  • 8 ounces cream cheese, softened
  • 1¾ cups to 2 cups powdered sugar
  • ¼ cup whole milk, plus more if needed
  • 2 tablespoons butter, melted
  • Dash of salt


  • Garnish the cinnamon rolls with cinnamon for a twist to the rolls.
  • You can also substitute the pecans with walnuts.

Things You'll Need

  • Baking sheet
  • Oven
  • Pastry brush
  • Saucepan
  • Stovetop
  • Wooden spoon
  • Small bowl
  • 3 large bowls
  • Electric mixer
  • Dish towel
  • Spoon
  • Serving plate
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