Pumpkin Cinnamon Rolls

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Spiced pumpkin cinnamon rolls are filled with a cinnamon and pumpkin filling and are topped off with a vanilla glaze.

This post originally published September 2010.

Fall is officially here as far as I’m concerned. The Steelers are on the TV, the nights are cool and crisp, the days are warm but not hot, and the leaves are beginning to change colors. All I can think about is baking with pumpkin and apples.

I love the smell of fall baking.  I have a few standard pumpkin and apple recipes that I enjoy making every fall.

Warm apple crisp is something that I make almost monthly in the all because it’s quick and easy to make. A newer favorite is Caramel Apple Dump Cake with just a handful of ingredients. I can’t let fall pass me by without baking a batch of Apple Cider Donuts for breakfast.

With pumpkin I make both sweet and savory recipes.   I’ve recently been making Pumpkin Loaf Cakes that are perfect for 2 or 3 people to share. A savory favorite is Pumpkin Ravioli with Vodka Sauce. During the holidays I love making Baked Pumpkin Mac n Cheese.

While I love all my classic recipes I’ve been on the hunt for some new recipes this year.  In the past two weeks I’ve printed over 20 new pumpkin recipes and over 10 new apple recipes.

I went to the market this morning and bought the large can of Libby’s canned pumpkin puree which will allow me to make three of the pumpkin recipes.

WHat is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree and pumpkin pie filling are both made from cooked and pureed pumpkin but they have different uses and different added ingredients.  Pumpkin puree is just cooked pumpkin with no additional spices or sugar.   It can be used in sweet and savory recipes.  Pumpkin pie filling contains pumpkin, spices, and sugar or sweetener.  It’s usually used just for pumpkin pie.

The first recipe I made were these Pumpkin Cinnamon Rolls.   It’s best to make these when you will be home throughout the day because they require multiple steps and rising times. I like to make them on the weekends because that’s when I’m home from work.

The dough is a sweet pumpkin flavored dough.   It’s filled with a spiced pumpkin filling.   Then the rolls are finished off with a light vanilla glaze.

Ingredients:

• dry active yeast (make sure that it is in date)
• warm water
• all purpose flour
• pumpkin puree (not pumpkin pie filling)
• whole milk (or plant based milk)
• salted butter (or unsalted if you prefer)
• granulated sugar
• salt
• pumpkin pie spice (see below for how to make your own)
• cinnamon

To make the pumpkin cinnamon roll dough place the yeast and warm water in a large bowl and let stand for 5 minutes.   Mix and then add 3 cups of flour, pumpkin puree, milk, butter, sugar, salt, and spices to the bowl. Mix until the ingredients come together in a dough.

How do you make pumpkin pie spice?

In a bowl combine 3 tablespoons of cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons of ground cloves or allspice.  Mix together and store in an air tight jar.

Turn the dough onto a floured surface and knead for 5 to 10 minutes, adding the remaining flour, until you have a smooth dough.   Place the dough in a large bowl coated with cooking spray.  Cover and let rise in a warm place for 1 to 2 hours.

What should you cover the bowl with?

Covering the bowl with plastic wrap is your best bet.   The plastic wrap will trap the heat in the bowl and allow the dough to rise more quickly.  You can also use a bowl cover.  Many people suggest a dish towel but this allows air in and out so the dough will cool quickly and rise slower.

The smell from the dough was a spicy pumpkin scent. I couldn’t wait for it to rise. The recipe stated that it would take an hour for the dough to rise. Because my husband frequently makes bread, I know that in our house it generally takes around two hours for the first rising, which it did.

Punch the dough down and let rest for 10 minutes.   In a small bowl combine the ingredients for the filling.   Mix well.

Using a rolling pin, roll the dough into a 12 x 10 inch rectangle on a floured surface.  

Meanwhile, in a small bowl combine all ingredients for the filling. Mix well. The filling should be a thick paste.Spread the filling all over the dough.   Roll up the dough tightly, starting with the long edge.   Pinch the seam and ends to seal.

Slice the dough into 12 one inch cinnamon rolls.   Place in a baking pan and cover to rise for another 1 to 2 hours.

Can I freeze Pumpkin Cinnamon Rolls?

Yes!   Before the dough rises for the second time place the rolls on a baking sheet and flash freeze for 30 minutes.  Remove from freezer and wrap in plastic wrap then place in a freezer bag.   I put them in sets of 2 or 3 since there are only 2 of us and I only like to bake a few at a time.   When ready to make, remove from freezer and thaw to room temperature.  Place in a baking dish, cover, and let rise.   Follow remaining instructions.

Preheat the oven to 375 degrees. Bake the rolls for 22-25 minutes or until golden brown. Cool for 10 minutes in the pan on a wire rack.

The smell from the rolls baking in the oven was heavenly. I almost took them out early because I could hardly wait to take a bite! After the longest 25 minutes ever, I was able to get my first look at the pumpkin cinnamon rolls.

They cinnamon rolls were a golden brown and seemed to ooze the cinnamon sweet filling. I let them cool for 10 minutes then drizzled them with the glaze and took my first bite.

They were amazing! They are sweet and spicy which balances nicely with the pumpkin flavor. This is a fall recipe I’ll be keeping around for a long time. I can’t wait to have one on a chilly morning with a hot pumpkin spice latte.

Pumpkin Cinnamon Rolls

Sweet and spiced cinnamon rolls filled with a pumpkin cinnamon filling and topped off with a vanilla glaze.

5 from 2 votes

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Rising Time: 3 hours hours

Total Time: 3 hours hours 55 minutes minutes

Servings: 12 rolls

Author: Hezzi-D

Equipment

• 1 Mixing Bowl
• 1 9 x 9 baking pan
• 1 Rolling Pin

Ingredients

For the dough:

• 1 package dry yeast
• ¼ c. warm water 100-110 degrees
• 4 c. all purpose flour divided
• ¾ c. pumpkin puree
• ½ c. low fat milk
• 3 Tablespoons butter softened
• 4 Tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon

For the Filling:

• 1/3 c. sugar
• 1/3 c. brown sugar
• 1/4 c. flour
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 2 teaspoons pumpkin puree
• 3 Tablespoons butter room temperature

For the Glaze:

• ¾ c. powdered sugar
• ¼ c. milk
• ½ teaspoon vanilla
• Pinch of cinnamon

Instructions

• Dissolve yeast in warm water in a large mixing bowl. Let stand for 5 minutes.
• Add 3 cups of flour, pumpkin, milk, butter, sugar, salt, and spices to the bowl.
• Mix well until combined and a dough forms.
• Either use the dough hook on the mixer to knead for 10 minutes, or knead by hand for 10 minutes on a floured surface. While kneading, add ¾ cup to 1 cup of the remaining flour, a little bit at a time, to prevent the dough from sticking.
• Place the dough in a large bowl coated with cooking spray. Flip to dough over to coat the top of the dough with cooking spray as well. Cover and let rise in a warm place, free from drafts, for 1-2 hours. The dough should double in size.
• Check the dough. When it has doubled in size press two fingers into the dough. If an indentation remains, the dough has risen enough.
• Punch the dough down; cover and let rest 10 minutes.
• Meanwhile, in a small bowl combine all the ingredients for the filling. Mix well. The filling should be a thick paste.
• Roll the dough into a 12 x 10 inch rectangle on a floured surface. Spread the brown sugar mixture all over the dough rectangle.
• Roll up the dough tightly, starting with the long edge, pressing firmly to release any air bubbles. Pinch the seam and ends to seal.
• Cut the roll into 12 (1 inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. (I put 9 of mine in on a baking pan to freeze for later consumption.)
• Cover the cinnamon rolls in the baking dish and let rise for 1 hour.
• Preheat the oven to 375 degrees. Bake the rolls for 22-25 minutes or until golden brown. Cool for 10 minutes in the pan on a wire rack.
• To make the glaze mix the powdered sugar and the vanilla in a small mixing bowl. Add in the hot water 1 Tablespoon at a time using a whisk to mix the glaze. Sprinkle with cinnamon. Drizzle over the slightly cooled cinnamon rolls and serve warm.

Notes

A Hezzi-D Original Recipe

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