Soft pumpkin dough baked with cinnamon/sugar blend and topped with cinnamon icing.
There is no better way to celebrate the Fall season than some warm cinnamon rolls! The best part about this recipe is we only have 1 rise for the dough. That means this recipe can be done in one day and is perfect for beginners. Pumpkins are a huge hit in my home, so I am always finding ways to add them to my baking. Here are some other pumpkin recipes-
- Pumpkin Waffles with Cinnamon Syrup
- Pumpkin Cheesecake Mousse
- Chocolate and Pumpkin Tart!
- FALL in love – Pumpkin Muffins!
- Pumpkin Puree
TIP- If you find the rolls are not doubled in size you can put the oven to the lowest setting- 150 degrees. Place the rolls in your prepped baking dish, put a piece of aluminum foil over the top. Put the pan in the oven with the door cracked open for about 30 minutes. After that, close the door and leave them in the oven for another hour. The rolls will rise perfectly. Don’t forget to take them out before you preheat the oven to bake them.
Let’s get started!
Ingredients:
Dough
- 4 cups flour
- 1/4 cup sugar
- 1/2 tsp salt
- 2 1/4 tsp instant yeast (1 rapid yeast packet)
- 3/4 cup milk
- 3 tbsp butter
- 1/2 cup pumpkin puree
- 1 egg
Filling
- 4 tbsp butter, softened to spread easy
- 1/2 cup brown sugar
- 1 1/2 tbsp of cinnamon
- 1/4 tsp pumpkin pie spice
Icing
- 2 cups powdered sugar
- 3tsp
- 1/8 tsp cinnamon
OPTIONAL topping- salted caramel cashews/crushed
Instructions
- Warm milk and 3 tbsp of butter in a microwave safe bowl to 110℉ not hotter or colder. Use a thermometer to know the temperature
- Now add the yeast. Mix and let is sit for 10 minutes.
- In a large mixing bowl, or in a standing mixer, add the flour, sugar, and salt. Mix well.
- Add the milk mixture, pumpkin, and egg.
- If using a kitchenaid- Mix with the dough hook attachment. Add flour as it is mixing until becomes a smooth dough ball. Not too sticky but still soft. If the dough is still too runny- add 1/4 cup of flour at a time until it is smooth and soft.
- If mixing by hand, add flour on the counter and knead until soft.
- Spray a medium bowl with non-stick spray and add the dough. Cover loosely with a tea towel or plastic wrap. Let it rest for 10 minutes.
- While the dough is resting mix up the filling.
- Mix the softened butter in a small bowl.
- In another small bowl add the brown sugar and cinnamon.
- Roll the dough out into a 14×8-inch rectangle.
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Spread the butter on top.
- Then sprinkle on the sugar mixture as evenly as possible.
- Roll up the dough and make a log.
- Cut into 12 pieces with a sharp knife.
- Arrange the rolls in a greased large square baking dish.
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Loosley cover the pan. Let them rise for 90 minutes in a warm place.
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They should have doubled in size.
- Preheat the oven to 375℉.
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Bake for 25-27 minutes or until the rolls reach 190℉ on a thermometer.
- While they are baking mix the icing ingredients together.
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When the rolls are done, move to a cooling rack and spread the icing all over the rolls while they are still hot. Top with crushed salted caramel cashews (optional)
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Eat right away or refrigerate for 3 days.
- ENJOY!
