Monday, November 7, 2011

Pumpkin Cinnamon Rolls

Cinnamon rolls are pretty irresistible treats.  I mean.  Who hasn't been casually walking in a mall, or bakery, or wherever really, when you suddenly have to stop whatever it is that you're doing, so that you can sigh and breathe in that wonderful cinnamon-y smell coming from freshly baked cinnamon rolls.  Ok, maybe I'm the only one that has to stop whatever it is that I'm doing for a moment.  I'm ok with that though.  I know I have somewhat uncanny behavioral habits on occasion.  Only a couple though, promise.  

Anyway.  Let's not get sidetracked here.  Focus on the cinnamon rolls, because that's super important.  Especially when they have pumpkin in them.  That just means they're even more important.  

This whole pumpkin thing is really growing on me, as I mentioned in my last post.  I'm finding that pumpkin flavored things really aren't as bad as I thought, I just had to give them more of a chance!  I don't think that I'll be willing to eat a slice of pumpkin pie anytime soon (I just really am not a fan for some reason), but pumpkin muffins, cookies, and now, cinnamon rolls are definitely on my list of things to enjoy before the fall season is over and any chance of finding canned pumpkin in the supermarket is over.  My sister, who is a huge pumpkin fan, actually stocks up on canned pumpkin, and buys at least 10 cans to store in our kitchen one fall starts to come to an end.  Sounds silly, but I guess it's a smart idea to plan ahead!

This is a recipe for cinnamon rolls that is very simple and easy to prepare.  It's really just a basic cinnamon roll with some extra spices and pumpkin puree mixed into the dough.  There's nothing too fancy or pretentious about them, which is exactly how a cinnamon roll should be.  Served warm and fresh from the oven, with a little drizzle of maple icing, and there you have it.  A delicious and fragrant breakfast treat. How lovely.

Pumpkin Cinnamon Rolls
adapted from The Cook's Collection


For the Dough

1 package dry yeast
1/4 cup warm water (110- 115 degrees)
3 cups all-purpose flour
3/4 cup canned pumpkin puree
1/4 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon allspice

For the Filling

3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small cubes
4 tablespoons butter, melted

For the Maple Icing

1/2 cup powdered sugar
1 1/2 teaspoons maple syrup
water (amount will vary)


In the bowl of an electric mixer, dissolve the yeast in the warm water along with a pinch of sugar, and let stand for ten minutes.  Add the flour, pumpkin puree, milk, melted butter, granulated sugar, salt, and spices, and with the dough hook, mix until all the ingredients come together.  Knead the dough in the mixer for 7-8 minutes, or alternatively, turn the dough out onto a flat surface and knead by hand, until the dough is smooth and elastic. 

Place the dough in a lightly oiled bowl, and cover with a towel.  Place the bowl in a warm spot and allow the dough to rise until it has doubled in size, about 45 minutes. 

In the meantime, prepare the filling.  Combine the granulated sugar, brown sugar, all-purpose flour, and cinnamon in a bowl.  Add the butter, and cut in with a pastry blender or two knives, just until the mixture begins to form crumbs the size of peas. 

Once the dough has risen, punch it down, and allow it to rest for 5 minutes.  Turn the dough out onto a well floured surface, and with a floured rolling pin, roll the dough into a 12 x 10 inch rectangle.  Brush on the remaining melted butter, and sprinkle the filling evenly over the dough.  Roll the dough tightly, starting with the long edge, to form a log.  Cut off the uneven ends (these can be baked in a muffin tin; I cut them off so that I would be left with evenly sized cinnamon rolls).  Slice what remains of the log into 9 equal pieces, and place in a greased 9 x 9 square baking dish.  Cover with a towel, and let rise another 45 minutes. 

Preheat the oven to 375 degrees.  Bake the rolls until they are golden brown, about 20 minutes.  Place the pan on a wire rack, and allow the cinnamon rolls to cool in the pan.

While the cinnamon rolls cool, prepare the icing.  Combine the powdered sugar, maple syrup in a small bowl.  Add water one teaspoonful at a time until the icing is a smooth consistency.  Drizzle the glaze over the cinnamon rolls. 


  1. I lov cinnamon buns! Heres a little trick i learned to make them very moist, mix some vanilla pudding into the wet ingredients. They come out amazing! i want to make some.

  2. @Lisa K i had never heard of that trick! i'll be sure to give it a try the next time i make cinnamon buns!

  3. I could send you my recipe if you want it. They almost remind me of cinnabon (which i know we all love!)

  4. 1/2 cup warm water
    2 pkg. active dry yeast
    1 tbsp sugar
    1 3.5oz pkg instant vanilla pudding
    2 cups milk
    1/2 cup melted butter
    2 eggs beaten
    1 tsp salt
    8 cups all purpose flour
    1/2 cup melted butter
    1 cup brown sugar
    1/4 cup cinnamon
    1 8oz pkg cream cheese softened
    1/2 cup melted butter
    1 tsp vanilla
    3 cups powdered sugar
    1 tbsp milk

    in a small bowl combine water yeast and sugar, set aside

    in a large town make pudding mix according to package directions. add butter, eggs and salt once pudding has finished setting, mix well. add yeast mixture, mix. gradually add flour and knead until smooth.

    place in very large greased town, cover and let rise until double, punch down and let rise again.

    on a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. spread 1/2 cup melted butter over surface, mix cinnamon and brown sugar together then spread evenly over surface leaving a 1 inch margin along one of the long edges. roll up tightly starting from long side. press together along the edge not covered with cinnamon mixture.

    slice at 1 1/4 inch intervals, place on greased baking pan 2 inches apart, cover and let rise until double again.

    bake at 350 for 15-20 min, remove as soon as they turn golden.

    Icing...... combine all ingredients until smooth.

    My husbands a firefighter and i made these for him to bring in, they were gone before dinner lol. ENJOY! let me know how it turns out!!

  5. Made these yesterday, my first time making cinnamon buns... and WOW, these are delicious! I wish they were a bit more pumpkin-y, as I personally think pumpkin is the most delicious thing ever made. Can anyone offer tips as to how to get a bigger pumpkin flavor? (I thought about just adding more pumpkin, but worried that it would affect the texture.)

  6. @Lizzy I'm glad you liked them! I think you could add a little more pumpkin to the wet ingredients and still be ok. The original recipe calls for only 1/2 cup of pumpkin puree, but I increased it to 3/4 cup, and got great results. Add a little more pumpkin at a time until you get the result you want!

  7. These sound amazing and your pictures are great! I can't wait to try them out myself!

  8. Hey hey! Just found your blog from your feature on Food Buzz Top 9 and I really love it!! Esp these pumpkin rolls, YUM! And of course, your macaroons that were featured look fab, as well. Sadly I'm surrounded by non-coconut lovers so I need to make something like that when I know I'll be hosting a coconut-friendly crowd :)

    1. Thanks! Definitely find a coconut-loving crowd soon, those little macaroons are deeeelicious!

  9. i made these over a year ago and am posting it only tmrw. have linked this post on my blog. thanks for a great recipe!


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