Pumpkin Pie Cinnamon Rolls

Pumpkin Pie Cinnamon Rolls recipe from Vicki-Arnold.com

My family is a huge fan of cinnamon rolls. I’ve made some variations over the years, but recently decided to really stretch myself and experiment some. These rolls are the first in what I hope will be many recipes.

These have delicious pumpkin in the dough and pumpkin pie spices in the icing. I used canned pumpkin, but you can use home roasted, if you’d like. Just make sure it is thick like canned or your dough will be too sticky.

Pumpkin Pie Cinnamon Rolls recipe from Vicki-Arnold.com

When you roll the dough out, you will want it to be as thin as you can get it without tearing. Mine rolled out to about 32″ on the long side.

Pumpkin Pie Cinnamon Rolls recipe from Vicki-Arnold.com

As with my Orange Creamsicle Sweet Rolls, I use my Kitchenaid stand mixer to make these.

Pumpkin Pie Cinnamon Rolls recipe | Vicki-Arnold.com

Pumpkin Pie Cinnamon Rolls Recipe

Dough

  • 1 C. milk
  • 3 t. yeast
  • 1/3 C. butter, softened
  • 2 eggs
  • 1/2 C. sugar
  • 1/2 C. pumpkin puree
  • 5 C. all-purpose flour

Put yeast in mixing bowl. In saucepan, warm your milk. Add milk and butter to mixing bowl. Allow to sit for about 5 minutes. Add eggs, sugar, pumpkin, and flour to bowl. Using the dough hook, mix and let knead for 10 minutes. The dough will be a little wet and very soft. If too wet, add a little extra flour. Cover and let rise in a warm place for about 1-2 hours until doubled in size.

When first rise is complete, dump dough onto a buttered surface. Roll (or press) dough into a large rectangle.

Filling

  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 1 T. cinnamon
  • 2 t. pumpkin pie spice

Smear the butter all over the dough. Combine brown sugar and spices into a bowl, then sprinkle evenly across the buttered dough. Roll the dough into a log, using the long side. Slice the rolls into 1 1/2″ to 2″ rounds and place in a buttered baking dish. Depending on how pliable the dough is, you will have 12-20 rolls. Cover and let rise in a warm place for about 20-30 minutes. Preheat oven to 400 degrees. After rising, cook for 15 minutes. Let stand for at least 10 minutes before icing.

Icing

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1/8 teaspoon salt
  • 1-2 t. vanilla extract
  • 1 t. pumpkin pie spice
  • 1 t. cinnamon

Beat cream cheese and butter together until smooth. Add remaining ingredients and stir until combined, then beat until fluffy. Either spread icing on warm rolls or place in a bowl for individual icing preferences.

Pumpkin Pie Cinnamon Rolls recipe | Vicki-Arnold.com

Shared at – Try a New Recipe Tuesday

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Comments

  1. Yum! I saw this over at Try a New Recipe Tuesday! I’d love for you to share it with us over at Country Fair Blog Party which is a once a month link up! And maybe a homeschooling adventure or two also? YOu’d be a perfect fit with us over there!
    Jan @ Tip Garden
    http://www.thetipgarden.com/2014/11/country-fair-blog-hop-november-14.html

  2. These look amazing – thanks for letting me share them in my Pumpkin Roundup!