Pretty Pumpkin Cinnamon Buns Recipes

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PRETTY PUMPKIN CINNAMON BUNS



Pretty Pumpkin Cinnamon Buns image

I make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! -Glenda Joseph, Chambersburg, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 22

2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
4 large eggs, room temperature
1 cup shortening
1 cup canned pumpkin
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
8 to 9 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon
ICING:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Nutrition Facts : Calories 399 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 188mg sodium, Carbohydrate 65g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.

PRETTY PUMPKIN CINNAMON BUNS



Pretty Pumpkin Cinnamon Buns image

I make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! -Glenda Joseph, Chambersburg, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 22

2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
4 large eggs, room temperature
1 cup shortening
1 cup canned pumpkin
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
8 to 9 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon
ICING:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Nutrition Facts : Calories 399 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 188mg sodium, Carbohydrate 65g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.

KELSANDRA'S PUMPKIN CINNAMON ROLLS



Kelsandra's Pumpkin Cinnamon Rolls image

I made these up for a friend who loves pumpkin. I looked at a few pumpkin pie recipes and tried to include some of the same ingredients. Here is the delicious result.

Provided by dpht3

Categories     Bread     Yeast Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 17

¼ cup warm water (100 degrees F/38 degrees C)
1 (.25 ounce) package active dry yeast
1 (5 ounce) can evaporated milk
¾ cup white sugar
1 (15 ounce) can pumpkin
3 tablespoons olive oil
1 egg, beaten
2 teaspoons pumpkin pie spice
5 cups all-purpose flour, or more if needed
¼ cup melted butter
1 ¼ cups brown sugar, packed
2 tablespoons pumpkin pie spice
½ teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
2 tablespoons butter, melted
1 cup confectioners' sugar
¼ cup milk

Steps:

  • Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into 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.)
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
  • Bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
  • While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.

Nutrition Facts : Calories 513.7 calories, Carbohydrate 90.7 g, Cholesterol 42.3 mg, Fat 13.8 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 6.6 g, Sodium 176.4 mg, Sugar 47.8 g

PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE FROSTING



Pumpkin Cinnamon Rolls with Cream Cheese Frosting image

Spice up any fall morning with these light and fluffy pumpkin cinnamon rolls. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 2h20m

Yield 12

Number Of Ingredients 21

¼ cup unsalted butter
2 ¼ teaspoons active dry yeast
¾ cup Almond Breeze Original OR any Almond Breeze Almond-Cashew Blend
½ teaspoon granulated sugar
3 cups bread flour, plus more for dusting
2 tablespoons dark brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
½ teaspoon salt
1 egg
½ cup pumpkin puree
¼ cup butter, softened
⅔ cup packed dark brown sugar
2 tablespoons ground cinnamon
4 ounces light plain cream cheese
½ cup powdered sugar
½ teaspoon vanilla
¼ teaspoon ground cinnamon
2 teaspoons Almond Breeze Unsweetened Original or Almond Cashew Original

Steps:

  • Place 1/4 cup butter in small sauce pan over medium high heat. Butter will begin to melt, foam, and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough.
  • In bowl of an electric mixture, add warm almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl.
  • Once the milk is a bit foamy from the yeast add in 1/2 of the flour mixture, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
  • Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for about 1 1/2 hours or until doubled in size.
  • In a small bowl, combine the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar and cinnamon. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife, gently cut into 12 slices.
  • Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don't skimp). Place cinnamon roll slices in pan, cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later, you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and bring to room temperature.
  • To bake, preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling, make the frosting by combine cream cheese, powdered sugar, vanilla, cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!

Nutrition Facts : Calories 310 calories, Carbohydrate 48.1 g, Cholesterol 41.1 mg, Fat 10.6 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 6.2 g, Sodium 197.2 mg, Sugar 19.9 g

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