I know that it is technically not fall yet, but I don’t care! I want pumpkin and apple everything right now! Do you remember a couple of years ago when it was impossible to find a can of pumpkin puree (there was a legitimate shortage)? I am pretty sure that it was due to the rise in food bloggers. They amount of pumpkin that I have already purchased for recipe testing is kind of ridiculous!! But on the up side, I have quite a few pumpkin recipes in the queue!
Last year I made Sweet Potato Cinnamon Rolls. I basically just used the same recipe and replaced the sweet potato with pumpkin. They come out perfect every time. Perfectly soft and moist. The pumpkin flavor is not extreme, especially once you add the glaze-but definitely add the glaze!!! It was out of this world delicious!
As you can see by my instagram (are you following me? if not you should!) this recipe makes a lot! If you are a smaller family, the recipe can easily be halved.
Oh and btw…sorry for the pictures. I got a new window that has a slight tint and when I photographed these rolls I didn’t realize that it would show up in the pictures! By the time I did realize it, all of the cinnamon rolls had been eaten!!
- 1 cup Pumpkin Puree
- 1/2 tsp salt
- 4 tbsp butter (1/2 stick), melted
- 3 eggs
- 1 tbsp cinnamon
- 1 cup flour
- 1/2 cup warm water
- 1 3/4 tbsp active dry yeast
- 2 tbsp sugar
- 5 cups flour
- !Cinnamon Filling
- 1 cup packed light brown sugar
- 2 tbsp cinnamon
- 3 tbsp flour
- 8 tbsp (1 stick) melted butter
- 1 stick butter (8tbsp)
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees F
- In a medium sized bowl combine pumpkin, melted butter, eggs, cinnamon and 1 cup of flour
- In the bowl of your mixer, combine sugar, yeast and water. Allow to sit and “flower” (until it gets foamy) for 5 minutes.
- When yeast is ready, fit your mixer with the dough hook and add pumpkin mixture.
- Add flour, one cup at a time, until completely incorporated.
- If you are not using a mixer, add pumpkin to yeast and mix gently.
- Add flour 1 cup at a time and stir with a wooden spoon. After adding 2-3 cups, begin kneading the flour into the dough.
- Continue to knead until all flour has been added and for an extra 5 minutes.
- Dough will still be slightly sticky.
- Grease a large bowl with non stick cooking spray (or oil) and place dough inside.
- Cover with a damp cloth and set aside in a warm dark spot.
- Allow to double in size, around 40-60 minutes.
- Once dough has double punch down.
- On a lightly floured surface, roll out dough in the shape of a large rectangle.
- In a bowl melt butter and cool for a few minutes.
- Add brown sugar, cinnamon and flour and mix with a fork.
- Pour filling over dough.
- Starting at long side lengthwise, roll up dough jelly-roll style, enclosing filling. With a sharp knife, or a long piece of unscented/flavored dental floss slice 15 even slices. Place in a well greased baking dish, spacing rolls about 3/4 inch a part.
- Once again, set the rolls in a warm dark spot and allow to rise for about 30 minutes.
- Preheat your oven to 350 degrees F.
- Once rolls have risen again, bake for about 25 minutes, but double check if a knife comes out clean as all oven are different.
- When rolls are done, let cool for 10 minutes and make your glaze.
- Brown butter in a heavy bottomed sauce pan, stirring constantly to avoid burning.
- Once butter has browned remove from heat
- Add the cream cheese and stir until melted and combined.
- Add powdered sugar and vanilla. Mix until smooth.
- Pour over rolls and serve.