Pumpkin Cinnamon Rolls are ultra-soft and fluffy. The pumpkin gets bonus points for giving them such a pretty fall color too!
Prep Time: 1 hour
Cook Time: 10 mins
Servings: 10 rolls
Ingredients
For the Dough
1 Tablespoon instant yeast
¾ cup warm milk/use whole milk
1/3 cup granulated sugar
½ cup butter melted
2/3 cup pumpkin
1 ½ teaspoons salt
2 eggs
4 ½ cups all purpose flour
For the Filling
2 ½ Tablespoon cinnamon
1 cup brown sugar
6 tablespoons butter softened
For the Frosting
½ cup butter softened
1 ½ cup powdered sugar
1 teaspoon vanilla
1 oz cream cheese
2 Tablespoon heavy cream or milk
Instructions
In a large bowl, dissolve yeast in warm milk. Stir in sugar, melted butter, pumpkin, salt and eggs. Add enough of the flour for the mixture to forms a soft dough. Turn out onto a floured surface and knead until the dough is smooth and elastic. Let rise until double in size.
Prepare the filling ingredients by stirring together the cinnamon and brown sugar. Roll out the dough into a rectangle 20 inches x 15 inches. Spread the butter on the dough with a butter knife and then sprinkle on the brown sugar/cinnamon mixture.
Roll the dough up lengthwise and pinch to close. Cut the log of dough into 1-inch slices with a knife or thread. Place the rolls 1 inch apart in a greased pan. Let rise until double.
Preheat oven to 400 F. Bake the rolls for 10 minutes. Immediately prepare the icing. Beat together the butter and cream cheese until fluffy, beat in the vanilla, powdered sugar and cream. Immediately spread onto warm rolls. They are best when warm, straight from the oven.
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