Light and fluffy cinnamon rolls with the fall hint of pumpkin we all love
The best pumpkin cinnamon rolls recipe you can make this Fall and Autumn!
I honestly don’t have too much to say about these cinnamon rolls. I am on a roll with pumpkin stuff recently so if you follow at all you will know my affinity for pumpkin (and elf culture, get it?).
If you haven’t followed, here is the gist of my relationship with pumpkin. Didn’t like it when I was young, love it in all shapes, sizes, and forms now.
One of those forms are these cinnamon rolls! You can’t really go wrong with any type of cinnamon roll. I love the blend of subtle pumpkin, cinnamon sugar, pumpkin pie spices, and cream cheese frosting. These are great on all sorts of levels! Hope you enjoy!
Yield: 12 rollsAuthor: Keaton Epps
Pumpkin Cinnamon Rolls
prep time: 30 MINScook time: 25 MINStotal time: 55 mins
1/2 cup milk
2 Tbsp butter
1/2 cup canned real pumpkin
1/4 cup brown sugar
2 1/2 tsp yeas
3 cups flour
dash of nutmeg
dash of salt
6 Tbsp butter
1/2 cup brown sugar
1 1/2 Tbsp pumpkin pie spice
Warm milk and butter together in microwave until butter is almost completely melted and set aside
In a stand mixer, mix together pumpkin, brown sugar, nutmeg, and salt with the paddle attachment for 3 – 5 minutes
Add the milk and butter to the pumpkin mixture and beat for a couple minutes on medium speed, then do the same with the egg and yeast
Using slow speed add a cup of flour at a time to the pumpkin mixture making sure all flour mixes in before adding the next cup, then the final cup
Remove the dough and place it into bowl covered with olive oil, cover bowl with plastic wrap, and let rise in a warm place for at least an hour
After allowing to rest knead dough and add flour until smooth and not overly sticky
Roll dough out into rectangle until dough is about 1/4 inch thick
Spread the 6 Tbsp of softened butter evenly around the rectangle, then combine remaining filling ingredients in a bowl and spread evenly over dough
Roll the dough from short side to short side, then with floss placed under the rolled dough, cross over top of roll and pull the floss in opposite directions resulting in a clean cut individual cinnamon roll
Place rolls into greased roll pan, cover and let rise in a warm place for at least an hour
Bake at 350°F for 25 minutes (make sure to start checking your rolls at 20 minutes because each oven bakes differently)
You can find my cream cheese icing recipe here https://keatseats.com/2017/09/soft-pumpkin-pretzel-bites-w-cream.html
Ashton and Keaton began blogging together in 2016 as a passion project. Both siblings are lovers of food, family gatherings, and entrepreneurial pursuits, which made starting a food blog together a no-brainer. Mia married into the family in 2019 and joined Keat’s Eats shortly afterwards, bringing her INCREDIBLE Italian Macarons with her.