If pumpkin had a calling, this would be it. These pumpkin cinnamon rolls are so soft and fluffy and topped with a cream cheese icing that takes them to the next level.
I baked a few pans of these pumpkin cinnamon rolls a few days ago and gave a pan to a few of my friends and they couldn’t stop talking about the next day. All I heard was “how did you make them so fluffy and soft” and “I need the recipe asap, I’m totally making these for Halloween”. So I told them to wait for the blog post.
Soft & Fluffy Pumpkin Cinnamon Rolls
This recipe is enough to make two 8 or 9 inch pie or cake pans. You can use the square or round type. They can also be baking in a large 9x13'' pan. I like to double the recipe and bake these cinnamon rolls in disposable foil pans if I make them for friends or family.
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Rate
Servings: 18 large rolls
Calories:
Ingredients
- For the dough:
- 1 1/2 cups milk
- 1/2 cup vegetable oil or butter I used oil
- 1/3 cup granulated sugar
- 1 cup pumpkin puree
- 1 package 2 1/4 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- For the Filling:
- 1 stick 1/2 cup butter, melted or at room temp
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon pumpkin spice
- cream cheese frosting:
- 4 oz butter 1 stick, at room temp
- 4 oz cream cheese 1/2 bar, at room temp
- 2 teaspoons milk
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- For the re
Instructions
- Combine the milk, oil, and granulated sugar in a large pot or plastic mixing bowl. Heat on medium heat until warm (not boiling) or microwave for 1-2 minutes until the liquids are warm to the touch. Stir in the pumpkin puree and yeast. Next sprinkle in the flour,pumpkin spice, baking powder, baking soda, and salt with a wooden spoon. A sticky dough should form. rub the dough with olive oil and cover with plastic for 45 mins- 1 hour to rise.
- While the dough is rising, go ahead and prepare the filling. Combine the sugars and pumpkin spice in a small bowl. set aside.
- Once the dough has risen, Preheat oven to 350 degrees F. Grease 2 9'' square or round pans or 1 13x9 pan with butter or oil, very well. Set Aside.
- Flour your counter very well (about 1/2 cup of flour). Place the dough onto the floured surface and roll or press into a large rectangle, about 18x24 inches. If the dough stick to surface, sprinkle it with flour. Spread butter over the dough, sprinkle the cinnamon sugar filling on the butter. Roll dough into a log, as tight as you can. Pinch the seams then cut dough into 2 inch slices then place into greased pans.
- Place the pans on-top of the stove while the oven is pre-heating. This will help them rise more. After 15 minutes place the rolls in the oven and bake for 15-20 minutes or until golden and puffed. Remove from oven and top with the cream cheese frosting right away. Enjoy!!
Notes
To make your own pumpkin spice mix: 1/2 teaspoon ground cinnamon,1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
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This is waaaaay too much liquid for dry ingredients. The dough is much too wet and sticky to do anything with and you have to add at least 1 cup of extra flour and this seems to throw the taste off. Please check your measurements before posting to a public website.
With bread dough, you always have to adjust the amount t of flour depending on the humidity. I live in a dry state and there are times I have to add extra because it is a rainy day
Very good recipe. It definitely takes longer then an hour and 15 min. My kids loved it!
this is something like that I want to eat