Pumpkin Cinnamon Roll Recipe

5 from 9 votes

Pumpkin Cinnamon Roll Recipe

Pumpkin Cinnamon Rolls have pumpkin mixed into the dough for a gooey, fall inspired flavor. They hit the spot on a chilly morning.

Prep Time10

Cook Time20

Resting Time3

Course: Breakfast

Cuisine: American

Diet: Low Lactose

Servings:

Author: Bailey

Ingredients

⅓ cup almond milk *see notes
2 tbsp butter *see notes
2¼ tsp instant or active dry yeast
1 egg
½ cup pumpkin purée
¼ cup white sugar
¼ tsp nutmeg
½ tsp cinnamon
½ tsp salt
2⅓ cup all purpose flour

Filling

5 tbsp butter softened
½ cup brown sugar
1 tbsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp ground ginger
¼ tsp ground clove

Icing

2 cup confectionery sugar
1 tbsp milk *any milk

Instructions

Make the dough: Warm the milk and butter together in the microwave (about 1 to 1.5 minutes). Warm the two together until the butter is *just* melted. You want the mixture lukewarm not scorching hot. Set aside.
In a separate bowl, whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the warmed milk/butter, egg, salt and yeast until combined. Using the dough hook or paddle attachment on low speed or mixing by hand using a wooden spoon, mix in 1 cup of the flour. Mix for about 1 minute, scraping down the sides of the bowl as needed. Add the rest of the flour into the mix and continue to mix the dough.
Mix for about 1 minute, scraping down the sides of the bowl as needed. Add another cup of flour, followed by 1/3 cup of flour into the mix and continue to mix the dough. If dough is just sticking to the paddle than this is the perfect consistency and you won't need any more flour. If it's still really wet, add another 2 tbsp, mix.
Knead the dough. Knead by hand on a lightly floured surface for 3 minutes. If it's too sticky, add small tbsp size sprinkle over the dough.
Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. I usually like to place my dough, covered in the sun somewhere to help have it rise quicker. Keep the towel or plastic wrap you used for later. Feel free to mix your "filling (sugar and spices) while it's rising to save time.
(after the 1st rise) Grease the bottom and sides of a 9-inch square or round baking dish. Also, a 9x 13 baking or similar in size works great, they can will spread a bit. This recipe yields 10-12 rolls and they can fit into any of those size pans.
Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×14 inch rectangle, I like to do this on a large cutting board for ease of moving but you can do a clean countertop. Make sure the dough is smooth and evenly thick.
Add the filling. Spread softened butter with the back of a spoon evenly on top of the rolled-out dough. If you haven't already made the filling, in a medium sized bowl, combine the brown sugar, cinnamon, and spices. Mix well.
Sprinkle sugar mix all over the top, use hands to spread evenly. Roll the dough it up tightly (horizontally, the widest part being folded in so you can cut several rolls out of it). Using a sharp knife, cut into 10-12 even rolls. Arrange rolls in the prepared pan.
(2nd Rise) Cover the rolls tightly with the the towel or plastic wrap from before and allow to rise until doubled in size, about 1 hour.
Preheat oven to 350° Bake rolls for about 22-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing. Mix the powdered sugar with the milk and make sure the icing is nice and thick. Once the cinnamon rolls have cooled enough to eat, ice them generously and serve.

Notes

*any milk will work! I like to make these dairy free.

*plant based butter will also work.

Nutrition