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Pumpkin Cinnamon Rolls Recipe
Pumpkin Cinnamon Rolls Recipe photo by Taste of Home
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Pumpkin Cinnamon Rolls Recipe

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4.5 18 17
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Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls. —Janet Wells, Hazel Green, Kentucky
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 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 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

Nutritional Facts

1 each: 245 calories, 7g fat (4g saturated fat), 35mg cholesterol, 188mg sodium, 42g carbohydrate (19g sugars, 1g fiber), 4g protein

Directions

  1. 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.
  2. 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.
Originally published as Pumpkin Cinnamon Rolls in Country Extra January 1993, p49


Reviews for Pumpkin Cinnamon Rolls

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
amiracle2012
Reviewed Sep. 18, 2015

"This is the best I've ever tasted. My family will be eating this come Thanksgiving"

MY REVIEW
barb21@comcast.net
Reviewed Feb. 23, 2015

"Had these at a grandparents day event. They had all kinds of desserts and this was the best. Found the person that made these and asked for the recipe and was told it was a Taste of Home recipie. Love this recipe."

MY REVIEW
jmkasprak
Reviewed Dec. 11, 2014

"These are divine. The pumpkin gives them a pretty color. Like other reviewers, I doubled the pumpkin. I used the dough setting on my bread maker, adding the wet ingredients first as my machine likes. I added the last half cup of flour as the dough mixed."

MY REVIEW
IslandWife
Reviewed Oct. 18, 2014

"Very yummy and moist - thanks for sharing!"

MY REVIEW
JennatheBaker
Reviewed Oct. 2, 2014

"Made according to the recipe, these were good. When I brushed the rolls with a butter/sugar mixture, and then added some homemade cream cheese icing instead of the caramel frosting, they were amazing"

MY REVIEW
Foreverdixie
Reviewed Nov. 10, 2012

"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!"

MY REVIEW
pinkiepie
Reviewed Oct. 31, 2012

"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!"

MY REVIEW
kristakoo
Reviewed Oct. 29, 2012

"Love them!! Have made twice so far!"

MY REVIEW
thugtofarmer
Reviewed Oct. 12, 2012

"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"

MY REVIEW
lgrl8
Reviewed Oct. 1, 2012

"Very good. The pumpkin flavour isn't strong but it makes them so moist and pretty. Everyone loved them."

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