I give in, I’m finally doing a pumpkin recipe! I struggle every year with not wanting to let summer go, but after we went apple picking it feels like the season has officially changed. I’ve had a hankering for cinnamon rolls lately and hadn’t made my Old Fashioned Cinnamon Rolls (pictured below) in forever (that’s one of my all-time favorite recipes by the way) (I really like putting things in parentheses) (sorry).
But then I figured it might be fun to do a pumpkin version! Pumpkin adds moisture, color, and a subtle flavor to baked goods so I’m a fan of adding it in during the fall. As I anticipated, they are the booooomb.
Quick Healthifying Tip: These cinnamon rolls work great with whole wheat pastry flour in place of some of the white flour and coconut oil instead of the butter. You could also sub in your favorite non-dairy milk instead of cow’s!
- 3 T. melted butter, cooled
- ¾ c. warm milk
- 1 egg
- ½ c. pumpkin puree
- 2½ c. all-purpose flour
- 1 T. sugar
- ½ t. salt
- 2 ½ t. instant dry yeast
- ½ package of instant vanilla pudding mix
- 2 T. butter
- ½ c. light brown sugar
- 2 t. cinnamon
- ¼ t. nutmeg
- ¼ t. allspice
- 2 T. melted butter
- 2 T. softened cream cheese
- ½ c. powdered sugar
- 1 T. milk
- ½ t. vanilla extract
- In a small bowl, whisk together the melted butter, milk, pumpkin, and egg.
- In an electric mixer or food processor fitted with a dough blade, combine the flour, sugar, salt, pudding mix and yeast. Add the wet ingredients and mix on low speed. Once the ingredients are incorporated, increase the speed to medium and mix until a soft, stretchy dough is formed (about a few minutes with an electric mixer, a minute in a food processor). The dough will be sticky but that's what you want.
- Transfer the dough to a greased bowl. Cover with a towel and let rest in a warm place until the dough doubles in bulk (about 1½- 2 hours). While the dough is rising, let the butter for the filling soften on the counter.
- Gently punch down the dough and roll out into a rectangle about ⅓″ thick. Spread the softened butter for the filling over the rectangle.
- Stir together the other filling ingredients in a small bowl, then sprinkle it over the entire surface of the dough.
- Roll the dough up lengthwise. Slice into 8 even slices with a sharp knife.
- Place the dough slices flat into a greased baking dish, arranging them to touch each other slightly. Cover with a towel and let rest in a warm place for another hour.
- Bake the rolls in a 350 degree oven for 25 minutes, or until they are completely golden brown.
- While the rolls cool slightly, beat the glaze ingredients together with an electric mixer until it's smooth and has no lumps.
- Drizzle the glaze over the warm rolls. Enjoy!
As if you couldn’t tell from my recipes lately, I have definitely been indulging a bit. And by a bit I mean a lot. And by a lot I mean I need a bigger pair of pants.
These guys are definitely company-worthy. I think that the pumpkin gives them an amazing warm color that makes them even more enticing that regular cinnamon rolls, don’t you think?
Please let me know how you like them if you try them! There’s nothing I love more than when a reader reports back saying they loved a recipe! And in case you happen to be in a pumpkin mood (which it seems like everyone is), here’s some more eye candy for you:
Okay now I have 30 minutes to take the dog out and get dressed for church! Oops!