Pumpkin Cinnamon Rolls
Servings: 12 Servings
Ingredients
For the Dough:
- ⅔ cup whole milk
- ¼ cup unsalted butter
- 4 to 4 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup canned pumpkin purée
- 1 large egg lightly beaten and room temperature
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Glaze:
- 1 ½ cups powdered sugar
- 4 to 5 tablespoons milk or more, depending on the desired consistency
- ½ teaspoon vanilla extract
- Optional: a pinch of cinnamon or pumpkin pie spice
Instructions
- Prepare the Dough: Warm the milk and butter in a small saucepan or microwave until the milk reaches 110°F and the butter softens.⅔ cup whole milk, ¼ cup unsalted butter
- Mix the Dry Ingredients: In a stand mixer bowl, whisk together 3 ½ cups of flour, granulated sugar, instant yeast, pumpkin pie spice, and salt.¼ cup granulated sugar, 2 ¼ teaspoons instant yeast, 1 teaspoon pumpkin pie spice, ½ teaspoon salt
- Combine Wet and Dry Ingredients: Add the pumpkin purée, egg, vanilla extract, and the warm milk mixture. Using the dough hook attachment, mix on low speed until a dough starts to form, then increase speed to medium.½ cup canned pumpkin purée, 1 large egg, 1 teaspoon vanilla extract
- Knead and Shape the Dough: Gradually add more flour, ¼ cup at a time, until the dough is slightly sticky but pulls away from the sides of the bowl. Transfer the dough to a floured surface and knead for 1 minute until smooth and elastic.
- First Rise: Form the dough into a ball, place in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1 ½ hours or until doubled in size.
- Roll and Fill the Dough: Punch down the risen dough and roll it out on a floured surface into a 12x18-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle with brown sugar, ground cinnamon, and pumpkin pie spice.½ cup unsalted butter, ½ cup light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon pumpkin pie spice
- Form the Rolls: Roll the dough tightly from one long edge into a log and cut into 12 equal pieces using a sharp, serrated knife or dental floss.
- Second Rise: Place the rolls in a greased 9x13-inch baking dish, leaving a small space between each roll. Cover and let the rolls rise for 30-45 minutes until they puff up.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top. Let cool slightly before glazing.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of milk to start, vanilla extract, and a pinch of ground cinnamon, if using. Add more milk to reach the desired consistency. Drizzle the glaze over the warm rolls and enjoy!1 ½ cups powdered sugar, ½ teaspoon vanilla extract
Notes
- The calories listed are an approximation based on the ingredients and a serving size one 1 pumpkin cinnamon roll. Actual calories will vary.
- Store leftover rolls in the fridge, covered, for 3-4 days. Warm them in the microwave for a few seconds before serving.
Nutrition Facts
Pumpkin Cinnamon Rolls
Serving Size
1 roll
Amount per Serving
Calories
415
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
40
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
46
mg
15
%
Sodium
206
mg
9
%
Potassium
150
mg
4
%
Carbohydrates
68
g
23
%
Fiber
3
g
12
%
Sugar
29
g
32
%
Protein
7
g
14
%
Vitamin A
1998
IU
40
%
Vitamin C
1
mg
1
%
Calcium
62
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
