Pumpkin Cinnamon Rolls Recipes

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PUMPKIN CINNAMON ROLLS



Pumpkin Cinnamon Rolls image

Pumpkin-enriched yeast dough swirls around a cinnamon-sugar filling; cream cheese frosting cloaks the top of each of these Pumpkin Cinnamon Rolls.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 15 rolls

Number Of Ingredients 13

1/2 cup whole milk
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, room temperature, plus more for brushing
2 1/4 teaspoons rapid-rise yeast (from 1 envelope yeast)
3 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1 large egg, room temperature
2/3 cup pure pumpkin puree (from a 15-ounce can)
Kosher salt
3/4 cup packed light-brown sugar
2 teaspoons ground cinnamon
4 ounces cream cheese, room temperature
1/2 cup confectioners' sugar
2 to 3 tablespoons whole milk

Steps:

  • Lightly brush a large bowl with butter; set aside. Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted and mixture is warm to the touch, about 120 degrees. Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Immediately sprinkle with yeast. Let stand until a bit foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 to 2 hours.
  • Brush a 9-by-13 baking dish with butter; set aside. In a medium bowl, stir together remaining stick butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside.
  • Transfer dough to a lightly floured work surface. Roll out to 15- by-12-inch rectangle. Spread butter mixture over dough, leaving 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. Place pieces in pan cut-side up, spaced evenly. Cover tightly with plastic wrap and let rise in a warm place until buns are almost doubled in size, about 45 minutes to 1 hour.
  • Preheat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around sides of pan, about 17 to 20 minutes. Let cool in pan on a wire rack 10 minutes.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 2 minutes, scraping down sides of bowl as needed. Add confectioners' sugar, a pinch of salt, and 2 tablespoons milk and beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk, 1 teaspoon at a time. Spread half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired.

PUMPKIN CINNAMON ROLLS



Pumpkin Cinnamon Rolls image

Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls. -Janet Wells, Hazel Green, Kentucky

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 17

2-3/4 to 3-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1/2 cup solid-pack pumpkin
2/3 cup whole milk
2 tablespoons sugar
4 tablespoons butter, divided
1/2 teaspoon salt
1 large egg, beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
CARAMEL FROSTING:
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract
Dash salt
1/4 to 1/3 cup confectioners' sugar

Steps:

  • In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough., Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side., Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.

Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 188mg sodium, Carbohydrate 42g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g 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

CHEF JOHN'S PUMPKIN CINNAMON ROLLS



Chef John's Pumpkin Cinnamon Rolls image

The addition of pumpkin puree made these the best cinnamon rolls I've ever tasted.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 3h30m

Yield 16

Number Of Ingredients 24

¾ cup packed brown sugar
¼ cup white sugar
2 tablespoons ground cinnamon
1 (.25 ounce) package active dry yeast
½ teaspoon white sugar
¼ cup warm water (100 to 105 degrees F/38 to 41 degrees C)
½ cup pumpkin puree
¼ cup heavy cream
¼ cup white sugar
¼ cup butter, melted
1 teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground ginger
¼ teaspoon ground allspice
2 cups all-purpose flour
1 egg
2 ¼ cups all-purpose flour, or as needed
1 teaspoon vegetable oil
5 tablespoons butter, melted
¼ cup cream cheese, softened
1 cup confectioners' sugar
¼ cup milk, or as needed
¼ teaspoon vanilla extract
¼ cup toasted pumpkin seeds, to garnish

Steps:

  • Mix brown sugar, 1/4 cup white sugar, and cinnamon together in a small bowl; set aside.
  • Combine yeast, 1/2 teaspoon white sugar, and warm water in the bowl of a stand mixer. Whisk together and set aside until foamy, about 10 minutes.
  • Pour pumpkin puree, cream, 1/4 cup white sugar, 1/4 cup melted butter, salt, 1/2 teaspoon vanilla, ginger, allspice, 2 cups flour, and the egg into stand mixer bowl with the yeast mixture. Mix with dough hook attachment until combined, about 2 minutes.
  • Stir in 2 1/4 cups flour and mix on low with the dough hook, adding more flour if the mixture is too sticky, until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes.
  • Remove dough and shape into a ball. Coat the bowl of the stand mixer lightly with vegetable oil, return dough to the bowl, turning to coat with oil. Cover with aluminum foil and set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
  • Generously butter a 13x9-inch baking dish.
  • Transfer dough to a well-floured work surface. Use your hands to flatten into a rectangular shape about 1-inch thick. Generously sprinkle flour over both sides of the dough; roll out to about a 20x12-inch rectangle. Pour melted butter over the top and brush evenly over the surface, leaving 2-inches along one wide edge unbuttered. Sprinkle the brown sugar mixture over the dough and moisten the unbuttered edge with water. Starting at the wide edge with butter, roll dough tightly into a log; press firmly along moistened edge to seal.
  • Trim uneven ends from the roll and discard. Cut rolled dough into 16 equally-sized pinwheels. Place the pinwheels, cut side up, in the prepared baking dish. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, 45 to 60 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.
  • Whisk cream cheese, confectioners' sugar, milk, and vanilla extract together in a large bowl until smooth; drizzle over the warm cinnamon rolls. Sprinkle pumpkin seeds over the rolls to serve.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 52.1 g, Cholesterol 38.2 mg, Fat 11.2 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 6.2 g, Sodium 232.4 mg, Sugar 24.7 g

PUMPKIN CINNAMON ROLLS



Pumpkin Cinnamon Rolls image

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.

Provided by MandaJo

Categories     Bread     Yeast Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 20

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

Steps:

  • 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.
  • 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.
  • Roll dough into a 12x9-inch rectangle.
  • 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.
  • 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.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden brown, 20 to 25 minutes.
  • 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.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 63.2 g, Cholesterol 41.5 mg, Fat 9 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 5.3 g, Sodium 186.8 mg, Sugar 29.1 g

PUMPKIN CINNAMON ROLLS



Pumpkin Cinnamon Rolls image

Cinnamon rolls get a fall makeover in this nutty and spiced version from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 3h5m

Yield 24 servings

Number Of Ingredients 25

1 1/2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup pumpkin puree
4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for buttering pans
1 stick (1/2 cup) butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans
8 ounces cream cheese, softened
1 3/4 cups to 2 cups powdered sugar
1/4 cup whole milk, plus more if needed
2 tablespoons butter, melted
Dash of salt

Steps:

  • For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
  • Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
  • After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
  • Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
  • Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
  • For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
  • Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
  • Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
  • For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
  • Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
  • Delicious!

PUMPKIN CINNAMON ROLLS



Pumpkin Cinnamon Rolls image

Heres a new look at an old favorite. Yumm. I used 1 1/2 tsp cinnamon and 1/3 tsp of nutmeg, 1/2 a cup of brown sugar and a really good handful of raisins (not originally ask for at all). After all, isn't it the good stuff in the middle that makes a cinnamon bun?

Provided by Annacia

Categories     Yeast Breads

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 19

1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin or 1/2 cup mashed cooked pumpkin
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
1/3 cup brown sugar, packed (or more if you like)
1 1/2 teaspoons ground cinnamon (or more if you like)
1/2 cup golden raisin (or more if you like)
2 tablespoons melted butter
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1 dash salt
1/2-3/4 cup sifted confectioners' sugar

Steps:

  • In small saucepan, heat milk and 2 tablespoons butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
  • In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
  • Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.
  • In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
  • Bake rolls at 350 degrees about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
  • Frosting:.
  • In small saucepan, heat butter until melted. Stir in brown sugar and milk.
  • Stir in brown sugar and milk. Cook over medium low heat 1 minute.
  • Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

Nutrition Facts : Calories 265.9, Fat 8.7, SaturatedFat 5.3, Cholesterol 37.1, Sodium 218.3, Carbohydrate 44.6, Fiber 1.4, Sugar 25.8, Protein 3.6

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