Pumpkin Cinnamon Rolls

6 Aug

I have a love/hate relationship with cinnamon rolls. 3/4 of the time, they could not be more perfect… 1/4 of the time, I could not fail worse if I tried to bake in Siberia without an oven. I would like to attribute this to the fact that I was recently in Idaho, and things just don’t rise the same way they do in Texas. As I continue to bake, I have had less fail attempts and more successes. Either way, this is delicious!

Pumpkin Cinnamon Roll

Delicious holiday cinnamon roll for those who love themes… or pumpkin.

I found this version of the recipe on AllRecipes. I personally do a variation because I am a variation kind of girl, but these are delicious.

Pumpkin Cinnamon Rolls

1/4 c warm water

2 1/2 tsp yeast

5 oz evaporated milk (makes it sweeter, but just milk will work)

3/4 c white sugar

15 oz mashed pumpkin

3 Tbl olive oil

1 egg, beaten

2 tsp pumpkin spice


1/4 c melted butter

1 1/4 c brown sugar

2 Tbl pumpkin spice

Pumpkin Spice (8 Tbl)

4 tsp ground cinnamon

2 tsp ground ginger

1 tsp allspice

1 tsp nutmeg

Put warm water in large mixing bowl and sprinkle yeast on top. Let it stand 5-10 minutes or until the yeast is creamy. Stir in milk, sugar, pumpkin, oil and egg. Mix completely, then add pumpkin spice, and slowly mix in flour for a bread dough. Knead until elastic, roll in a ball, and place in slightly oiled bowl. Allow to rise until almost double.

Oven should be heated to 350. Grease a baking pan.

Punch down the dough and shape it roughly into a rectangle. Roll it out to roughly 18×26 inches. Brush with melted butter, and sprinkle brown sugar and pumpkin spice mixture over the top. Roll the dough up. Using either a sharp knife or dental floss (my personal favorite), cut the dough, and lay the rolls into the prepared pan.

Bake 30-40 minutes or until golden brown.



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