These Pumpkin Cinnamon Rolls are the perfect solution to comfort you on a cold winter’s day! They are soft, delicious and full of pumpkin flavor.
Whew. It’s been a rough week, and it’s only Wednesday. Ugh. I am ready for some easier going days and for the weekend to start, asap!
It’s times like these that have me craving comfort food and these Pumpkin Cinnamon Rolls are the perfect solution!
Gosh, it’s amazing how I perk right up when I’m talking about food. haha. You guys, these cinnamon rolls are freaking delicious! And they are TOO easy to make. From start to finish I had them whipped up in a little over an hour! But they taste like I was making them all day long, they’re so good. This was the first time making a pumpkin treat this year and good thing I bought a ton of canned pumpkin to make them again soon. 😀
- ½ cup whole milk
- ¼ cup butter, melted
- ¼ cup sugar
- 2 teaspoons active dry yeast
- ½ cup canned pumpkin
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 3½ to 4 cups all purpose flour
- ⅓ cup butter, melted
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ½ teaspoon pumpkin pie spice
- 1½ teaspoons cinnamon
- 1¼ cups powdered sugar
- dash salt
- ¼ teaspoon pumpkin pie spice
- ¼ cup butter, melted
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla
- In a large bowl or the bowl of your stand mixer add milk, butter, sugar, and yeast. Stir to combine and let the mixture sit for 1 minute. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of flour. Mix well for 3 minutes. Add the additional flour, ½ cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in mixer). Let dough rest for 15 minutes.
- While the dough is resting mix together the melted butter, sugars, and spices for the filling.
- When the dough has finished resting roll it out into a large rectangle, about 16 inches by 24 inches. Spread the filling all over dough. Roll the dough, jelly roll style, starting on the side that is shorter than the other, until you have rolled it all the way up. Cut the dough into 12 rolls (about 1½ inches wide) and place the cut rolls in a well buttered baking dish. Cover the dish and let the rolls rest for 15 minutes.
- While the rolls are resting, preheat the oven to 375 degrees. After the rolls are done resting bake until golden brown, about 15-20 minutes.
- To make the icing stir together the powdered sugar, salt, and pumpkin pie spice. Add the melted butter, 1 tablespoon of milk and vanilla. Whisk until smooth. Add an additional tablespoon of cream if needed, depending on the consistency you like. Spread the icing all over the rolls and enjoy them warm
RECIPE ADAPTED FROM: BLESS THIS MESS