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#PumpkinWeek: Pumpkin Cinnamon Rolls

NicholeL
Pumpkin cinnamon rolls take your standard cinnamon roll up a notch with the addition of pumpkin puree and pumpkin pie spice.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast
Servings 12 rolls

Ingredients
  

for the dough:

  • 1 cup warm water 110 degrees
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoon unsalted butter softened
  • 3 cups all-purpose flour
  • 3 ½ cups all-purpose flour divided

for the filling:

  • cup canned pumpkin puree
  • cup brown sugar
  • 2 tablespoon all-purpose flour
  • 1 tablespoon pumpkin pie spice

for the glaze:

  • ½ cup almond milk
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Directions
 

  • 1. Pour water into the bowl of your stand mixer. Sprinkle yeast and sugar on top. Let stand for 10 minutes.
  • 2. Meanwhile, prepare the filling by adding the canned pumpkin, brown sugar, flour and pumpkin pie spice in a bowl and whisking until fully combined. Set aside.
  • 3. Preheat the oven to 400 degrees. Line two cake pans with parchment paper or spray with cooking spray.
  • 4. Once the yeast mixture is frothy, add the salt and butter to your stand mixer and stir in by hand. Switch to the dough hook and slowly add in the flour, 1 cup at a time until a soft dough forms and no longer sticks to the side of the bowl.
  • 5. Turn out the dough onto a lightly floured surface and divide in half. Roll out each piece of dough into a 9x11 rectangle. Spread half of the filling mixture down the center of each, leaving a 1-inch border of dough and then roll up lengthwise, tucking in the ends.
  • 6. Slice each roll into 6 pieces and arrange in a circle in the prepared baking dish. Cover and let rest for 5 minutes.
  • 7. Bake for 15 minutes or until lightly golden.
  • 8. While baking, prepare the glaze by adding the almond milk, vanilla and powdered sugar to the bowl of your stand mixer and mixing on low speed until fully combined and of the right consistency to drizzle.
  • 9. Allow the cinnamon rolls to cool for 15 minutes before drizzling the glaze on top (otherwise it will melt into the rolls...which isn’t exactly a bad thing…)

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword baking, cinnamon rolls, pumpkin, pumpkin pie spice
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