Pumpkin is the most important ingredient when making a pie, a cake, or any dessert for Thanksgiving. These soft and fluffy Pumpkin Cinnamon Rolls are filled with fall flavours of pumpkin, and are layered with explosive flavours of cinnamon pumpkin spice sugar with a plentiful drizzle of cream cheese icing on top. Every single bite into the roll is so soft and moist in the centre it will be hard to eat just one.
Pumpkin Cinnamon Rolls
Dissolve yeast and sugar in milk in a large bowl and stir to blend together. Let the mixture rest for 5 minutes. This will allow the yeast to activate.
Mix in together the pumpkin puree, softened butter, flour, salt and egg. Stir thoroughly with a spatula until no dry flour particles are visible. Make sure to scrape off any remaining flour from the sides of the bowl.
Move the dough onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. The dough becomes much easier to knead by hand because of its high fat content.
Move the dough back into the mixing bowl
Using a brush, lightly grease the dough ball with vegetable oil and cover with a lid or a plastic cover.
Allow the dough to rise at room temperature about an hour or until it doubles in size. It is best to cover the dough with oil to avoid losing moisture and drying out.
Move the dough on a floured surface and roll the dough to a rectangle of about 20x12 inches wide using a rolling pin. Lightly spread softened butter uniformly over the rolled dough.
Whisk and blend together brown sugar, ground cinnamon and pumpkin pie spice mixture in a small bowl. Sprinkle the mixture equally over the top of the butter.
Tightly roll up the dough into a log and firmly pinch the end edges to seal.
Cut the roll into nine (9) equal pieces using a knife or bench scraper, about 2 inches wide each. Place the rolls flat on their side into a greased 8x8 inch pan.
Cover and seal the pan with plastic wrap and let it rise (second rise) for an hour or until the rolls double in size.
Transfer the pan to the preheated oven at 350 F and bake for 30 minutes, until golden brown.
Let it cool and rest for 10 minutes.
Mix together the milk, cream cheese, honey and confectioners' sugar in a bowl and mix well with a handheld mixer, or a whisk, until the mixture becomes smooth.
Carefully drizzle the cream cheese icing over cinnamon rolls.
Serve.
1. In sealing or covering the dough for its second rise, you may also use a large Ziploc bag. Put the whole 8x8 inch pan inside.
2. You may opt to use a round pan instead of a square pan. This will give your set of rolls a different look
3. If you don’t intend to bake the rolls right away, you may leave it in the refrigerator overnight.
Ingredients
Directions
Dissolve yeast and sugar in milk in a large bowl and stir to blend together. Let the mixture rest for 5 minutes. This will allow the yeast to activate.
Mix in together the pumpkin puree, softened butter, flour, salt and egg. Stir thoroughly with a spatula until no dry flour particles are visible. Make sure to scrape off any remaining flour from the sides of the bowl.
Move the dough onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. The dough becomes much easier to knead by hand because of its high fat content.
Move the dough back into the mixing bowl
Using a brush, lightly grease the dough ball with vegetable oil and cover with a lid or a plastic cover.
Allow the dough to rise at room temperature about an hour or until it doubles in size. It is best to cover the dough with oil to avoid losing moisture and drying out.
Move the dough on a floured surface and roll the dough to a rectangle of about 20x12 inches wide using a rolling pin. Lightly spread softened butter uniformly over the rolled dough.
Whisk and blend together brown sugar, ground cinnamon and pumpkin pie spice mixture in a small bowl. Sprinkle the mixture equally over the top of the butter.
Tightly roll up the dough into a log and firmly pinch the end edges to seal.
Cut the roll into nine (9) equal pieces using a knife or bench scraper, about 2 inches wide each. Place the rolls flat on their side into a greased 8x8 inch pan.
Cover and seal the pan with plastic wrap and let it rise (second rise) for an hour or until the rolls double in size.
Transfer the pan to the preheated oven at 350 F and bake for 30 minutes, until golden brown.
Let it cool and rest for 10 minutes.
Mix together the milk, cream cheese, honey and confectioners' sugar in a bowl and mix well with a handheld mixer, or a whisk, until the mixture becomes smooth.
Carefully drizzle the cream cheese icing over cinnamon rolls.
Serve.
1. In sealing or covering the dough for its second rise, you may also use a large Ziploc bag. Put the whole 8x8 inch pan inside.
2. You may opt to use a round pan instead of a square pan. This will give your set of rolls a different look
3. If you don’t intend to bake the rolls right away, you may leave it in the refrigerator overnight.
Notes
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