Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are a delightful treat that embodies the essence of fall. The warm blend of spices marries perfectly with the sweet pumpkin filling, creating a comforting aroma that fills your home. Topped with a luscious cream cheese frosting and crunchy pecans, these rolls are not just delicious but also a beautiful sight to behold. Enjoy these soft, gooey rolls fresh out of the oven for a cozy and satisfying treat.
— Constant Cookbook
Ingredients
- Dough
- 1-1/2 cup Whole Milk
- 1/2 cup Vegetable Oil
- 1/2 cup Sugar
- 1 package (2 1/4 Teaspoons) Active Dry Yeast
- 1 cup Pumpkin Puree
- 4 cups All-purpose Flour
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Ginger
- 1/2 cup (additional) All-purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon (heaping) Baking Powder
- 1/2 teaspoon Salt
- Filling
- 1 stick 1/2 Cup Butter, Melted
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
- 1 cup Finely Chopped Pecans
- FROSTING
- 8 ounces, weight Cream Cheese, Softened
- 1/2 pound Powdered Sugar
- 1/4 cup Whole Milk
- 2 Tablespoons Butter, Melted
- Dash Of Salt
- Extra Flour, For Rolling
- Extra Milk, For Thinning
- Extra Butter, For The Baking Pans
Instructions
- For the dough: In a large saucepan, combine the whole milk, vegetable oil, and granulated sugar. Heat until hot but not boiling, between 105 - 115 degrees, then remove the pan from the stove. Sprinkle the yeast over the surface of the liquid and allow to sit until foamy, about 5 minutes. Stir in the pumpkin puree until combined.
- In a large bowl, combine 4 cups of flour with the cinnamon, nutmeg, and ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
- After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the remaining 1 cup of flour, baking soda, baking powder and salt until totally combined.
- Make the rolls: Preheat the oven to 350 degrees. Grease two, 9-inch round baking dishes or pie pans.
- Turn out dough onto a well floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with additional flour until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 inches by 24 inches.
- For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle this all over the buttered surface of the dough. Sprinkle with the chopped pecans.
- Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.
- Slice 1 1/2 -inch thick slices and place them in the greased pans (8 rolls in each pan). Cover with plastic wrap and allow them to rise for 30 minutes. Bake for 25 minutes or until nice and golden brown on top and around the edges.
- For the frosting: While the rolls are baking, making the frosting by combining the cream cheese, powdered sugar and milk in the bowl of an electric mixer. Beat smooth until fluffy. Add the butter, salt and maple extract, if using, and beat until combined.
- Ice rolls the second they come out of the oven. Sprinkle chopped pecans over the frosting, then allow them to sit for 15 minutes before serving. Delicious!
Cook Time
15M
Prep Time
PT1H30M
Yield
24
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