Pumpkin Cinnamon Rolls
Looking for the best recipe for soft seasonal pumpkin cinnamon rolls? Stop right here, this recipe is what you’re looking for. You nee this recipe!
Pumpkin Cinnamon Rolls are one of the tastiest ways to use up leftover canned pumpkins. You never need a whole can, so why not use the rest for some serious soft and cinnamon rolls? Seasonal much? Yes, please. We’re here for it!
And while these are perfect for Autumn you can make them ANY time. I think they’re especially delicious for that long Thanksgiving weekend, Halloween, and so on.
What You Need For Pumpkin Cinnamon Rolls
The most important thing you need for the cinnamon rolls is just the canned pumpkin. And because you only need a little bit of it, it’s great way to use leftovers.
- warm water
- milk
- granulated sugar
- instant yeast
- softened butter
- pumpkin puree
- all-purpose flour
- salt
- egg
- brown sugar
- cinnamon
- powdered sugar
- vanilla
- milk
- 9×13 baking pan
Pumpkin Puree or Pumpkin Pie Filling?
Do not use pumpkin pie filling! That is basically pumpkin pie mix in a can. You don’t want that.
You WANT and need is pumpkin puree. You can easily use canned pumpkin OR if you have roasted a pumpkin you can use that too. Just run that pumpkin through the food processor to make sure it’s nice and smooth like the canned pumpkin.
Winter Squash is Pumpkin ?
Yes pumpkin is a winter squash, therefore frozen winter squash puree is essentially pumpkin. But I think it’s really hubbard squash but they’re all pretty interchangeable. I don’t know if you want to use frozen winter squash because I’ve never used it for baking.
I bet if you drained frozen winter squash it could work but because I haven’t tried it, so I can’t endorse it.
Can I Use Cream Cheese Frosting Instead Of Icing?
Absolutely! I think the cinnamon cream cheese frosting from this Pumpkin Texas Sheet Cake would be FABULOUS. But any frosting, even canned frosting will work.
Pumpkin Cinnamon Rolls
Equipment
- 9×13 baking pan
- Stand mixer you can also make these by hand, just knead the dough until it's soft and pliable
Ingredients
- 3 tbsp warm water
- 1/4 cup milk
- 1/4 cup granulated sugar
- 1 active dry yeast
- 1/2 cup pumpkin puree
- 2 tbsp. butter very soft but not melted
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1 large egg
Filling
- 2/3 cup brown sugar
- 1/4 cup butter melted
- 1 tbsp. ground cinnamon
Vanilla Icing
- 1 cup powdered sugar
- 1 tsp vanilla extract
- milk just enough to make an icing you can dribble
Instructions
- In a large bowl add warm milk, water and a teaspoon of the sugar along with the yeast. Let it activate for 5-7 minutes
- Add pumpkin puree, egg, soft butter and white sugar, whisk until combined
- Stir in flour and salt, make the dough with wooden spatula. You can use a stand mixer with dough hook for making the dough
- Then cover the dough with a damp cloth or plastic wrap and allow it to rise for 1 hour or until doubled
- Spray a 9×13 pan with baking spray and set aside
- Next, roll out the dough to about 12×9 inches
- Baste the top with half of the melted butter, reserve the other half
- Mix together the cinnamon and brown sugar and sprinkle that on top of the butter
- Roll up the dough from the long side
- Using dental floss or a knife, cut about 9rolls from the dough and place them in the prepared pan
- Cover with a cloth and let the cinnamon rolls rise for 30 minutes.
- Preheat the oven to 375°
- Baste the tops of the rolls with the remaining melted butter
- Bake for 15-20 minutes or until the rolls are baked through
- Cool slightly to serve
- make the icing: mix the powdered sugar and the vanilla, the stir in just enough milk to make it thin enough to drizzle
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