Kelsandra's Pumpkin Cinnamon Rolls

Kelsandra's Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls made with pumpkin puree are tender and moist with a swirl of sweet spices topped with a decadent cream cheese glaze.

Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
514 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.
Step 3
Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
Step 4
While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.
Step 5
Gather all ingredients.
Step 6
Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter. Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough.
Step 7
Remove pumpkin rolls from the oven and immediately spread glaze over top. Serve and enjoy!
Step 8
To make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.
Step 9
Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls.
Step 10
Transfer rolls to the prepared baking dish with the cut-sides facing up. Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.

Ingredients

  • 1 cup confectioners' sugar
  • 1 (3 ounce) package cream cheese, softened
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons butter, melted
  • 1 (5 ounce) can evaporated milk
  • 1 (15 ounce) can pumpkin puree
  • 3 tablespoons olive oil
  • 2 teaspoons pumpkin pie spice
  • 1 large egg, beaten
  • 2 tablespoons pumpkin pie spice
  • 5 cups all-purpose flour, or more if needed
  • 0.25 cup milk
  • 0.5 teaspoon vanilla extract
  • 0.75 cup white sugar
  • 0.25 cup melted butter
  • 0.25 cup warm water (100 degrees F/38 degrees C)
  • 1.25 cups brown sugar, packed

Categories

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