Pumpkin Cinnamon Rolls

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Pumpkin. Cinnamon. Rolls.

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Ingredients

Pumpkin Dough

1/3 C milk

2 T unsalted butter

½ C canned 100% pure pumpkin

¼ C light brown sugar

¼ tsp nutmeg

½ tsp salt

1 large egg

2 and ¼ tsp instant yeast

2 and 2/3 C all-purpose flour

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Filling

6 T softened unsalted butter

½ C brown sugar

1 T ground cinnamon

½ tsp ground nutmeg

½ tsp ground cloves

¼ tsp ground allspice

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Frosting

½ bag of Powdered Sugar

4 T softened Butter

2 T Milk

1 tsp Vanilla

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Directions

1. Warm milk and butter together over stove until just melted, set aside. In a standing mixer, beat pumpkin, brown sugar, nutmeg and salt on medium, then add milk/butter until combined, then add egg and yeast. With mixer running on low speed add 1 cup of flour, beat for one minute, and scrape down sides. Add 1 and ¼ c more flour, beat for one more minute. Place dough in a greased bowl and turn dough so all sides are coated with the grease. Cover with plastic wrap and let rise for 1-1.5 hours (or until dough doubles in size).

2. Punch down dough and turn onto a lightly floured surface, need dough a few times and add a little sprinkle of flour if too sticky.

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3. Roll out dough into a 18x10 rectangle, spread softened butter evenly on top. Combine remaining filling ingredients in small bowl and then sprinkle evenly over the rolled out dough. Roll dough up tightly and using a sharp knife or string, cut into 1.5” pieces. Arrange rolls into a 9 inch or 11x7 inch pan.

4. Cover with plastic and let rise again to double in size (about one more hour)

5. Bake at 350 F for 22-28 minutes, covering with aluminum foil at 15 minute mark to prevent browning. Let cool slightly before frosting

6. Using a hand or standing mixer, mix together all ingredients from frosting recipe. If recipe is too thick, add more milk until at desired consistency. If too runny, add more powdered sugar.

7. Rolls best served immediately!!

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