- 2-3/4 to 3-1/4 cups all-purpose flour, divided
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup solid-pack pumpkin
- 2/3 cup milk
- 2 tablespoons sugar
- 4 tablespoons butter, divided
- 1/2 teaspoon salt
- 1 Eggland's Best Egg, beaten
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- CARAMEL FROSTING:
- 2 tablespoons butter
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- Dash salt
- 1/4 to 1/3 cup confectioners' sugar
- In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
- For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 dozen.
Reviews for Pumpkin Cinnamon Rolls(13)
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These cinnamon rolls are pretty, tasty and absolutely wonderful! Although it doesn't have a pumpkin taste, it is still tasty. My siblings are asking me to make them again!
I made these and my 6 year old could not get enough of them and friends loved them. The only thing I did different was due to every one saying they did not taste like pumpkin I put cream cheese frosting with pumpkin pie spice in it. They tasted great and my husband said it tasted like pumpkin pie. I used the recipe from http://www.tasteofhome.com/recipes/Pumpkin-Spice-Cupcakes-with-Cream-Cheese-Frosting in stead of cinnamon I used the pumpkin pie spice. Loved it!
Love them!! Have made twice so far!
have not made these yet have a few tricks and ideas i do with cinna rolls never tried pumpkin so going to but everyone comments that u dont taste pumpkin well in the warm milk u add pumpkin pie spice and nutmag to get more of a pumpkin pie tatse with the carmel goodnes dripping over lol
Very good. The pumpkin flavour isn't strong but it makes them so moist and pretty. Everyone loved them.