If you love Fall and all things Pumpkin, then you are going to love this Pumpkin Cinnamon Rolls Recipe. It is simply AMAZING! It is perfect on a crisp Autumn weekend or really any day of the week.
I think it would be perfect for Thanksgiving morning too! Serve with a cup of coffee or a pumpkin spice latte and you have the perfect treat! You can even make your own Pumpkin Pie Spice for this recipe too.
I will admit this Pumpkin Cinnamon Rolls Recipe takes a bit of time, but it is worth it in the end. I adapted this recipe from my co-worker Barbara Hacker, who taught me so much before her passing. I think of her every time that I make these for my family and miss her wisdom.
I am blessed to have spent my first year of teaching with her as my mentor and because of her influence she really helped guide me as a teacher and in life. Before her passing we shared some time together and I know she is looking down on me smiling as I made these in her honor.
Ingredients
- ¼ cup warm water 100 degrees F
- 1 .25 ounce package active dry yeast
- 1 5 ounce can evaporated milk
- ¾ cup granulated sugar
- 1 15 ounce can Organic pumpkin (reserve 2 tablespoon for glaze)
- 3 tablespoons olive oil
- 1 egg beaten
- 2 teaspoons pumpkin pie spice
- 5 cups all-purpose flour or more if needed
- ¼ cup melted butter + 2 tablespoon butter
- 1 ½ cups brown sugar packed
- 2 tablespoons pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 3 ounce package cream cheese, softened
- 2 tablespoons butter melted
- 1 cup confectioners' sugar
- ¼ cup milk
Instructions
- Pour warm water into a large mixing bowl, and sprinkle yeast over the water.
- Allow to stand until the yeast begins to foam, 5 to 10 minutes.
- Stir in evaporated milk, granulated sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined.
- Stir in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky to the touch but will not stick to your hands.
- Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise on top of the pre-heated oven for about 45 minutes. (The dough will rise, but it won't double.)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Punch down the dough, and roll it out to a rectangle shape on a floured surface until it measures approximately 18 inches wide and 26 inches long.
- Brush the dough with ¼ cup melted butter.
- Mix 1 ¼ cup brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough.
- Roll up the dough the vertically, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife or with unwaxed dental floss.
- Melt 2 tablespoon butter into the bottom of the pie plate and combine with ¼ cup brown sugar to form a caramel.
- Lay the rolls into the prepared baking dish.
- Allow the rolls to rise covered with a towel on top of the pre-heated over for 30 minutes
- Bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
- While the rolls are baking, combine vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, 2 tablespoon Pumpkin and milk together to make a glaze.
- Turn cinnamon rolls out (Caramel will be on top) and then drizzle the glaze over the rolls as soon as they come out of the oven.
Pumpkin Recipes:
Pumpkin Chocolate Chip Oatmeal Cookies
Pumpkin Spice Chocolate Chip Muffins
Pumpkin Chocolate Chip Cookies
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Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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