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Pumpkin Cinnamon Rolls

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Ingredients

Adjust Servings:
1/4 ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 tsp salt
1 egg
3 1/2 to 4 cups all purpose flour
1 cup pumpkin puree
Filling
1/2 melted butter
3/4 sugar
2 tbsp ground cinnamon
Glaze
4 tbsp butter
2 cups powdered sugar
1 tsp vanilla extract
3-6 tbsp water I recommend 3

Pumpkin Cinnamon Rolls

Even though it's not November.

Ingredients

  • Filling

  • Glaze

Directions

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These pumpkin cinnamon rolls are a great year-round treat. They work for breakfast, dessert, or even a snack. I think they are wonderful! I baked these for my extended studies class at school (your welcome!). By the way, I’m sorry about the lighting in some of the pictures, I baked these after school. (Disclaimer: This is a pumpkin version of Paula Deen’s cinnamon roll recipe)

Steps

1
Done

Get the ingredients ready.

2
Done

In a small bowl dissolve the yeast in warm water, and set aside. Then, scald your milk, all you need to do is put your milk on the stove (in a kettle of course) and wait for it to boil and get all those little bubbles on the edge. once they form immediately take the milk off the heat and wait for it to cool to 110 degrees F (43 degrees C). It sounds a lot harder than it is, trust me.

3
Done

In a large bowl mix the milk, sugar, melted butter, pumpkin, salt, and egg. Add 2 cups of flour, (just eyeball it), mix, and add yeast. Mix in the remaining flour, (or more) until the dough is easy to handle.

4
Done

Knead the dough on a lightly floured surface for 5-10 minutes, Cover and place in a well-greased (WELL-GREASED) bowl and let it rise until it's double its size. About 1 to 1 1/2 hours.

5
Done

When double in size, punch down the dough, (that's the fun part). Roll out on a floured surface into about a 15 by 9-inch rectangle and spread melted butter all over, mix the sugar and cinnamon, and spread on top of butter.

6
Done

Beginning at the 15-inch side, roll your dough and pinch the edges together to seal. Now, this is hard to explain, but to cut the dough do NOT use a knife. You are going to cut a piece of thread that is about a foot, and slide it under the dough. Cross the ends over each other and pull, you should get a beautiful clean edge. (This was my great-grandma's trick) Cut into 15-20 slices.

7
Done

Place the rolls close together in a pan and let them rise until doubled in size, about 45 minutes. Then pop those in the oven for about 30 minutes, or until they are nicely browned.

8
Done

Glaze

Meanwhile, mix the butter, powdered sugar, and vanilla. Add your water one tablespoon at a time until the glaze reaches your desired consistency. Spread over the rolls when you are ready to serve them.

Elaine

Hi, I'm Elaine! I am a Montanan, a baker, and a 14-year-old. Welcome to my dessert blog.

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