Pumpkin Cinnamon Rolls, homemade dough that rises in 30-minutes. They are filled with mixture of cinnamon, butter and brown sugar and lavishly topped with Creamy Brown Sugar Icing.
We have moved beyond Pumpkin Pie these days. You might say Pumpkin has evolved into an ingredient defined as past meets present.
When I was growing up, the fall would bring the aroma of Pumpkin Pies, now days, it's Pumpkin Bread, Pumpkin Muffins, Pumpkin Jelly Rolls, Pumpkin Soups, Pumpkin Dips, etc., etc.
Today this humble gourd is such a great baking ingredient, not to mention, how inexpensive the ingredient is in making a wealth of recipes!
This recipe for Pumpkin Love Cinnamon Rolls is adapted from my Cinnamon Roll recipe I posted some time back. They are lavishly drizzled with Creamy Brown Sugar Icing that will brighten up anyone's eye appeal.
Pumpkin Love Cinnamon Rolls
- 1 cup whole milk
- 1 tablespoon, heaping quick rise yeast
- 5-5 1/2 cups flour, divided
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup sugar
- 1 cup solid vegetable shortening
- 1 cup pumpkin puree, canned or homemade
- 1/2 cup butter, melted
- 1-1 1/2 cups sugar
- 2-4 tablespoons cinnamon
Preheat oven to 400 degrees F. Pour milk in a 2 cup measuring cup and heat in the microwave on high heat for 45 seconds or until warm but not hot, add yeast and stir until mixed well; set aside stirring occasionally. In a mixing bowl with an electric mixer using the paddle attachment, mix 2 flour, salt, baking powder, and sugar until well blended; remove paddle attachment and attach dough hook. Cut in shortening until mixture resembles coarse meal. Stir yeast and milk mixture well and add to the flour mixture. Add pumpkin puree and stir until well blended. Add remaining flour a cup at a time as needed, beating with dough beater until dough forms a ball and all the dough is loosened from the sides of the bowl.
Turn dough out onto a lightly floured surface, roll into an 1/4" high, and approximately a 15-inch by 24-inch rectangle. Brush with 1/2 cup melted butter all the way to the edges. Mix cinnamon and sugar together and sprinkle mixture on top of the butter dough. Starting at long side, tightly roll up, pinching seam to seal. Cut into 24 slices; place with cut side down in a greased 15-in. x 10-in. sheet pan. Cover and let rise, about 30 minutes.Bake for 20-25 minutes or until lightly golden brown. Cool in pan on a wire rack. Combine the icing ingredients and lavishly drizzle over warm rolls.
Creamy Brown Sugar Icing
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 3/4 cup powdered sugar
- 1/2-1 teaspoon Pumpkin Pie Spice
- 1 teaspoon vanilla
- 3-5 tablespoons half and half
In a 4 cup measuring cup, mix together butter, brown sugar, powdered sugar, pumpkin pie spice, vanilla, and half and half until smooth and creamy. Lavishly drizzled over cinnamon rolls.
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