Pumpkin Cinnamon Rolls

I love cinnamon rolls, and thought it would be fun to add pumpkin and eggnog to a cinnamon roll recipe I already had for the fall season.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 357 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• ½ teaspoon salt
• 1 teaspoon ground cloves
• 1 cup confectioners' sugar
• ½ cup water
• ½ teaspoon ground allspice
• ¼ teaspoon vanilla extract
• 1 ½ teaspoons ground nutmeg
• ⅛ cup butter
• ½ (8 ounce) package cream cheese, softened
• 3 teaspoons ground cinnamon
• 1 ½ teaspoons active dry yeast
• ½ cup eggnog
• ½ cup dark brown sugar
• 4 cups all-purpose flour, or more as needed
• ¼ cup pumpkin puree
• ⅛ cup pumpkin puree
• ⅛ cup melted butter
• 1 ½ tablespoons eggnog

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until golden brown, 20 to 25 minutes.

Step 3

Warm 1/2 cup eggnog in a small saucepan over low heat until it bubbles, about 5 minutes. Remove from heat and mix in 1/8 cup butter and 1/8 cup pumpkin; stir until melted. Add water and let mixture cool until lukewarm, about 5 minutes.

Step 4

Combine cooled eggnog mixture, 1 cup flour, white sugar, egg, yeast, and salt in a large bowl. Stir well to combine. Stir in remaining flour 1 cup at a time, beating well after each addition with an electric mixer until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Step 5

Roll dough into a 12x9-inch rectangle.

Step 6

Combine brown sugar, cinnamon, nutmeg, cloves, and allspice together in a bowl. Spread melted butter on top of dough and top with brown sugar mixture. Roll dough into a log, using a little water to seal the seam.

Step 7

Cut roll into 12 slices using a very sharp knife or a piece of unflavored dental floss. Place rolls into a 9x13-inch greased baking pan. Cover and let rise until almost doubled in size, about 1 hour.

Step 8

Meanwhile, combine confectioners' sugar, cream cheese, 1/4 cup pumpkin, and vanilla extract in a bowl. Add eggnog gradually until frosting reaches a spreadable consistency. Spread frosting over warm cinnamon rolls.