Pumpkin Cinnamon Rolls Recipe 

This pumpkin rolls recipe was for a pumpkin-loving buddy. I compared pumpkin pie recipes and used some of the same items. The result was tasty!

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



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Make dough: Sprinkle yeast over warm water in a big dish. Let stand 5–10 minutes until yeast forms a creamy froth.

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Mix yeast, pumpkin puree, sugar, evaporated milk, olive oil, and egg until mixed. Add pumpkin pie spice and 5 cups of flour, or as needed, to make a stiff dough.

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Knead 8 minutes on floured surface until smooth, elastic, and sticky. Allow a cloth-covered dough ball to rise in an oiled basin for 45 minutes. The rising dough doesn't double.

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Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Butter a 9 x 13-inch baking pan.

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After punching down the dough, roll it out to an 18 by 26-inch rectangle on a surface dusted with flour. Apply melted butter over top.

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Add pumpkin pie spice and brown sugar to buttered dough in a small bowl. Long edge to log, dough-filled cover. After seam pressing, serrated blades cut 12 equal rolls of wood. Rolled cut.

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Bake for 30 to 40 minutes, or until the edges are lightly golden brown, in a preheated oven.

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Make the glaze while the rolls bake: Mix confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl.

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As soon as the pumpkin rolls are taken out of the oven, drizzle glaze over them.

514 Calories 14g Fat 91g Carbs 8g Protein 

Nutrition Facts (per serving)

also see

also see

Apple Cinnamon Baked Oatmeal Cups Recipe