Homemade Pumpkin Cinnamon Rolls Recipe

After making my homemade pumpkin puree, I had to figure out something to make with it – and of course, the thought of Pumpkin Cinnamon Rolls crossed my mind.

However, this was not the first thing that I considered.

I had already made a pumpkin roll (See: Pumpkin Roll Recipe). So I thought I should make something a little healthier with it, such as soup.

But I had just made Roasted Butternut Squash Soup (See: Butternut Squash Soup Recipe) and this cold weather had me in the mood for something sweet and delicious!

So I turned to my baking pantry to see what fantastic homemade creation that I could make!

When I opened the door I immediately saw a picture of cinnamon rolls on the back of a package. And there was the inspiration!

My first thought was to make my standard cinnamon roll recipe and make a pumpkin icing on top. But I wanted to really taste the flavor of the pumpkin, and I am not a big fan of icing.

So instead, I decreased the amount of milk that I would typically use in my dough and used pumpkin puree instead.

At first I was hesitant to see how this was going to turn out. I wasn’t sure how the pumpkin would react with the yeast  and I was worried that it wouldn’t rise enough.

I proceeded with the recipe and waited out the rising process.

A Little Help To Let The Dough Rise

Because it was fairly cool in our kitchen, I had to make a warmer spot for the dough to sit. I turned on the oven to 200 degrees F.

As soon as the preheating was complete, I turned off the oven and placed the bowl of  pumpkin cinnamon rolls dough on the middle rack. This gave it just enough heat to rise, but not bake.

I checked on it an hour and a half later, and the dough doubled in size.

After rolling out the dough in a large rectangular shape, it was time to apply the filling. The key to the filling is to be sure to use softened, not melted butter.

This will allow the cinnamon filling to stick to the butter and it will be much easier to roll the dough.

After rolling, use a serrated knife to cut out your rolls. A serrated knife is crucial as it won’t rip or tear your dough as you begin to cut through it.

Bake Now Or Tomorrow Morning

One of the best things about this recipe is that you can bake it immediately after the individual rolls have time to rise again, or put it in the refrigerator to bake in the morning.

And that is why I will be baking these Pumpkin Cinnamon Rolls recipe on Thanksgiving morning – All the work is done the night before!

**There is a printable recipe card at the bottom of this article. 

Homemade Pumpkin Cinnamon Rolls

INGREDIENTS:

Dough:

1/3 cup milk

2 Tablespoons butter, unsalted

1/2 cup pumpkin puree

1/4 cup packed light brown sugar

1/4 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 large egg

1 package instant yeast

2 and 1/4 cups all-purpose flour, plus additional for rolling out the dough

Filling:

6 Tablespoons butter, unsalted and softened to room temperature

1/2 cup packed brown sugar

1 Tablespoon ground cinnamon

1 1/4 teaspoons pumpkin pie spice

Icing:

1-2 tablespoons milk

3/4 cup confectioners’ sugar

INSTRUCTIONS:

Make The Dough:

1. In a small saucepan over medium heat warm the milk and butter together just until the butter has melted and temperature has reached 105-115 degrees F. Set aside.

2. In a large mixing bowl add the pumpkin puree, brown sugar, pumpkin pie spice and salt. Beat on medium speed until incorporated.

3. Add the warm milk and butter mixture and beat until combined.

4. Add in the egg and yeast and mix just until the egg is incorporated.

5. Slowly add in the flour, scraping down the sides of the bowl as necessary. Once the flour has been mixed in, the dough should begin to separate away from sides of the bowl. If not, add more flour, 1 teaspoon at a time and beat for 1 minute for each interval as needed. The dough will be soft and slightly sticky.

6. In a large bowl, coat the bottoms and sides with olive oil. Put the dough in the bowl and move around so that the entire ball of dough has been coated with the olive oil from the bowl.

7. Cover the bowl tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size (approximately 1 ½ hours).

8. Lightly flour a surface to roll your dough. Gently punch the center of the dough to deflate it. Knead the dough until smooth. If it is sticky add a little more flour and continue to knead.

9. Using a rolling pin, roll the dough out into a 18×10 inch rectangle.

Add The Filling:

10. Using an icing knife, spread the softened butter evenly on top of the dough.

11. In a small bowl, combine the brown sugar, cinnamon, and spices together. Sprinkle evenly on top of the butter.

12. Starting with the longer side of the dough, tightly roll it up.

13. Using a serrated knife, cut into 1 ½ inch pieces, resulting in approximately 10-12 rolls.

14. Arrange rolls into a greased 9-inch round or an 11×7 pan.

Cook Immediately:

15. Cover with plastic wrap and allow the rolls to rise again in a warm, draft-free environment until doubled in size. This takes about 1 hour. Bake as directed.

OR

Cook Tomorrow Morning:

15. After you place the rolls in the pan, cover with plastic wrap and place the pan into the fridge and allow the rolls to sit overnight. Prior to baking, allow the rolls to come up to room temperature and rise for 1 1/2 hours in a warm, draft-free environment or until almost doubled in size. Bake as directed.

Baking Instructions

Preheat oven to 350°F

16. Lightly cover the pan with aluminum foil and bake for 24-28 minutes. Remove foil after 15 minutes of baking. Remove from oven and set aside.

Make the icing:

17. In a small bowl add confectioner’s sugar and milk. Whisk until well incorporated. Add more milk if the mixture is too thick and add more sugar if the mixture is too runny.

Serve immediately.

Enjoy!

Mary and Jim

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