September is ALMOST here! So you know what that means... Time for some fall desserts. We're wrapping up the month of August with some Pumpkin Cinnamon Rolls. I'm not going to say these are easy to make. It has taken me a few tries to make these cinnamon rolls. The key to making anything with yeast is patience and some days I just don't have it. But this past weekend I had time to dedicate to this recipe. I was in the mood to make something with pumpkin and cinnamon rolls is the perfect breakfast recipe.
You need to have at least three hours to spend with this recipe. It also has a 28 minute cook time. If you don't have the time to spend with this recipe just make cinnamon rolls in a can and top them with my homemade cream cheese frosting recipe you can find below.
The taste of fall in every bite
This dessert is like fall in every bite. SO much pumpkin but you still get the taste of the cream cheese frosting too. The pumpkin isn't to overpowering that you can't taste the rest of the ingredients. The traditional fall spices can be found in this recipe like nutmeg, ginger, cloves and cinnamon. When all of those spices are combined your home smells so good.
Tips
Some general tips before you dive into making this recipe.
- Make sure you have enough counter space so you can knead and roll the dough properly. I also mixed everything by hand so I needed as much space as possible.
- Do not skip the rising section. It's necessary to get the best bake. If the dough doesn't rise properly it gets dense and it doesn't taste good.
- Take out all of your ingredients before hand to save time. There are some ingredients that need to be room temp so this helps.
Check out more of my dessert recipes here!
Make these pumpkin cinnamon rolls!
Pumpkin Cinnamon Rolls
Equipment
- Hand mixer
- Silicone Spatula Or Dough Hook
- Whisk
Ingredients
Cinnamon Rolls
- ⅓ Cup Whole milk or milk of your choice. I like using almond milk sometimes (original unsweetened)
- 1 Tbs Softened Unsalted Butter
- ½ Cup Libbys Canned Pumpkin
- ¼ Cup Granulated Sugar or can sugar
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 1 Egg
- 1 Package instant or active dry yeast
- 2 ½ Cups All Purpose Flour
Cinnamon Roll Filling:
- 2 Tbs Softened Butter(to spread on the dough)
- ¼ teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ Cup Brown Sugar
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Pumpkin Pie Spice
Cream Cheese Frosting
- 4 Oz Softened Cream Cheese
- 2 Tbs Maple Syrup
- 2 Tbs Whole Milk or milk of your choice
- ⅔ Cups Powdered Sugar
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Pumpkin Pie Spice
Instructions
- Dough Instructions: On your stovetop or microwave, warm your milk and butter together. You want to make sure it's not super hot or that will change the yeast. Once this is warm set it aside. In a medium-sized bowl which the pumpkin puree, sugar, nutmeg, and salt together until the ingredients are combined. Add in the warmed milk/butter mixture, egg, and yeast until this is also combined. I used a silicone spoon to mix this together because I find that hand mixing works best for some desserts. You can also use your mixer with a dough hook. Add in one cup of flour at a time and scrape down them bowls. Add in the next cup and the final ⅔ cups. Keep mixing until fully combined.
- Flour your surface and knead your dough for up to five minutes. If the dough becomes sticky add about 1 teaspoon of flour (no more than 1 tsp!!!). Once you're done kneading poke it a little and if the dough bounces back slightly it's ready for the first rise. I will admit, kneading the dough STINKS!
- Lightly grease a bowl and coat your dough in it. I used a little bit of my baking spray. Place a clean kitchen cloth on top and let the dough rise for two hours. I actually ran out to do errands while this was rising.
- Once the dough is ready, punch it down to release the air. Now you can begin rolling out the dough. Add 2 tbs of softened butter to every inch of the rolled out dough.
- Add the filling to the rolled out dough and use baking twine to cut individual cinnamon rolls. In your parchment paper lined baking tray (I used a square pan) place your cinnamon rolls in there. Cover once again with a kitchen cloth and let the rolls rise for another hour.
- Preheat your oven to 350 and cook the cinnamon rolls for 28 minutes. Once cooked, top with cream cheese frosting. Enjoy!
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