Pumpkin Cinnamon Rolls

This may be the final pumpkin item I share for 2010, though I refuse to make any promises just in case I change my mind later. I had been sitting on this idea for a while, wanting to try a pumpkin cinnamon roll. I wasn’t sure if I’d try a recipe found elsewhere or make up my own. In the end I did a little comparing and decided to adapt the apple cinnamon sticky bun recipe that I made a while back. It was delicious so I figured it was worth a shot attempting to alter it to be a pumpkin recipe. I knew the final product wouldn’t be identical to the original as the ingredients would be different.

I’m happy with how they turned out. Though they weren’t as light and fluffy as the apple cinnamon sticky buns, they had a nice light pumpkin flavor with other added spices. Add in items can range greatly for these, just as the original recipe. I opted to use dried cranberries (or craisins), but you could also choose to use raisins or apples. Cranberries are a wonderful fall item, plus they go really well with pumpkin so it just seemed like a perfect fit.

Prep Time: 2-3 hours

Cook Time: 25 minutes

Pumpkin Cinnamon Rolls

Ingredients:

Dough Ingredients:
3 1/2 C flour (all purpose)
1/4 C brown sugar
1/4 tsp salt
1 pkg instant yeast (rapid rise)
2 tbsp butter, melted
2 eggs
1/4 C warm milk
3/4 C canned pumpkin
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp ground cloves

Filling Ingredients:
1/2 C sugar
1/2 C brown sugar
2 1/2 tsp cinnamon
1/2 C butter, softened
1/2 tsp allspice
1/2 tsp nutmeg
1/8 tsp ground cloves
1 C (or more) desired fillings such as craisins, raisins or apples

Directions:

In a large bowl or stand mixer, stir together flour, sugar, salt and yeast. Melt butter and warm milk. Add to your bowl, butter, warm milk, eggs and room temperature canned pumpkin. Sprinkle with spices and mix just until combined. Add in remaining flour, 1/2 cup at a time until all flour has been encorporated into the dough. Keep mixing until the dough begins to pull away from the sides of your bowl. Add additional flour if needed, using only 1/4 cup at a time.

Transfer to a lightly floured workspace. Due to my hatred for cleaning the counter after I've been working with dough, lately I've been using a silpat as my work area since that can easily be tossed in the sink and cleaned. See... they're great for more than just baking on. Knead dough by hand for 5-10 minutes. Form into a ball. Cover with a clean kitchen towel and let rise for at least an hour or doubled in size.

In a small bowl combine sugars, butter and spices. Mix until smooth. Set aside.

Prepare a 9x13 pan by greasing with your favorite method (spray, butter, etc).

When dough has doubled in size, punch down and begin to roll into a large rectangle. For reference, you want the dough to roughly be the size of your rolling pin or a tad larger than your pan. Spread filling out to within 1/2 of the sides, I went a little overboard when I made mine.

Sprinkle with desired add in item.

Roll from one of the shorter ends, pinching and sealing the open ends when you have finished.

Slice into 12 equal pieces. Place each piece into the prepared baking pan. Cover with plastic wrap and let rise in a warm location for 30 minutes to an hour. I got impatient and went with 30 minutes but they still turned out. More time may have resulted in fluffier rolls, who knows. Even in 30 minutes you will notice a huge difference if placed in a warm location.

Bake in a 350 degree oven for 25 minutes. Cool for at least 5-10 minutes in pan before slicing and serving. Store in an airtight container for up to several days. I personally love them warm, so I suggest any leftovers be popped in the microwave for a quick zapp. 15 seconds or so should easily do the trick.


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One Response to “Pumpkin Cinnamon Rolls”

  1. #
    1
    tony — April 1, 2011 at 5:51 am

    mmm mmm mmmm! This looks yummy. If you don’t mind I’ll have to add a link to this post from the recipe page on my site. Keep up the great work!

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