Easiest Pumpkin Filled Cinnamon Rolls

4:10 PM

Easiest Pumpkin Filled Cinnamon Rolls, rich pumpkin puree filling rolled up in a soft dough baked and iced with an incredible brown butter frosting.   


PUMPKIN PIE FILLING CINNAMON ROLLS WITH BROWN BUTTER FROSTING


Fall flavors are rolled up in a soft dough that only takes 30 minutes to rise, but the magic is in the pumpkin puree and pumpkin spice in the filling.  Read below to see the secret to how all this comes together.

Easiest Pumpkin Filled Cinnamon Rolls, rich pumpkin puree filling rolled up in a soft dough baked and iced with an incredible brown butter frosting.

Today, I am sharing the easiest Pumpkin Cinnamon Rolls you will ever make homemade.

I make these cinnamon rolls with homemade dough that has stood the test of time.

I use this dough recipe to make all my cinnamon rolls.

It literally takes 30 minutes to make and 30 minutes to rise before baking.  It is soft when rolling out and tender when baked.

The perfect dough to hold all the delicious pumpkin pie filling.

Easiest Pumpkin Filled Cinnamon Rolls, rich pumpkin puree filling rolled up in a soft dough baked and iced with an incredible brown butter frosting.

For the filling, I make a homemade pumpkin pie filling.  The pumpkin filling seemingly starts out being wet, but don't let that trouble you.   

I have fixed that with a secret ingredient, cornstarch.   

As the rolls are baking, the filling thickens and bakes into a wonderful, gooey, sweet pillow of heaven.  

Easiest Pumpkin Filled Cinnamon Rolls, rich pumpkin puree filling rolled up in a soft dough baked and iced with an incredible brown butter frosting.

The frosting is simple but oh... so tasty.  Brown Butter in the frosting just sends these cinnamon rolls to the next level.

I just love the combination of the pumpkin and brown butter.

If you have not used brown butter before, I hope you will step out and try it. 

Cinnamon Rolls make an appearance at all our family gatherings.

These pumpkin cinnamon rolls are perfect for welcoming fall.

I hope you get to make some soon.  Enjoy!

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR PUMPKIN FILLED CINNAMON ROLLS


Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Pumpkin Filled Cinnamon Rolls and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

WHAT YOU WILL NEED TO MAKE PUMPKIN FILLED CINNAMON ROLLS

  • Sugar
  • Pumpkin pie spice
  • Cinnamon
  • Corn starch
  • Butter 
  • Pumpkin puree, fresh or canned
  • Milk
  • Yeast 
  • Flour
  • Brown sugar
  • Salt
  • Baking powder
  • Vegetable shortening
  • Brown butter
  • Powdered sugar
  • Vanilla
  • Half and half

HOW TO MAKE PUMPKIN FILLED CINNAMON ROLLS



  • In a small saucepan on medium heat, cook the butter until golden brown, being careful not to burn, stirring occasionally; set aside to cool.

  • Pour milk into a 2-cup measuring cup and heat in the microwave on high heat for 1 minute and 30 seconds or until warm but not hot.  Add yeast and stir until mixed well; set aside to proof (about 5 minutes), stirring occasionally.

  • Stir together sugar, pumpkin pie spice, cinnamon, and cornstarch in a medium bowl.  Add butter and pumpkin puree, stir together until well blended, set aside.

  • Preheat the oven to 400 degrees F.  In a mixing bowl with an electric mixer using the dough hook attachment, mix 5 cups flour, salt, baking powder, and brown sugar until well blended.

  • Using the dough hook, cut in shortening until the mixture resembles a coarse meal, scraping down the sides occasionally.

  • Stir yeast and milk mixture one last stir and immediately add to flour mixture.  Using the dough beater, beat for 2 minutes.  Add the remaining flour a 1/4 cup at a time until the dough forms a ball and all the dough is loosened from the sides of the bowl.  On medium speed, knead the dough until smooth and tender in texture for about 3 minutes.

  • Turn dough out onto a lightly floured surface, and roll out into an approximate 15-inch by 24-inch rectangle and 1/4-inch high.  Spoon the pumpkin filling mixture on the dough and spread evenly to the edges.

  • Starting at the long side, roll up jelly roll style as tightly as possible, and pinch the seam to seal. 

  • Cut into 16 slices; place with the cut side down in two 8-inch cast iron skillets that have been sprayed with a non-stick cooking spray.  (or cut 24 and place on one sheet pan.)  Cover and let rise for 30 minutes.

  • Bake for 20-25 minutes or until lightly golden brown and the centers of each roll are done.  Cool in pan for 10-15 minutes before frosting.

  • While cinnamon rolls are cooling, prepare the frosting.  Ina 4-cup measuring cup, mix with a hand mixer or wire whisk, brown butter, powdered sugar, vanilla, and half and half until creamy smooth.  Lavishly spoon over cinnamon rolls.
Easiest Pumpkin Filled Cinnamon Rolls, rich pumpkin puree filling rolled up in a soft dough baked and iced with an incredible brown butter frosting.

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Pumpkin Filled Cinnamon Rolls

Pumpkin Filled Cinnamon Rolls

Yield: 24
Author:
prep time: 30 Mcook time: 30 Mtotal time: 60 M
Rich pumpkin filling rolled up in a soft dough baked and iced with an incredible brown butter frosting.  Read further for the secret ingredient in the pumpkin filling and how the dough is the easiest to make.

Ingredients:

Brown Butter
  • 1/2 cup butter
Pumpkin Filling
  • 1 1/2 cups sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon cinnamon
  • 2 tablespoons corn starch
  • 1/2 cup butter softened
  • 1 cup pumpkin puree, fresh or canned
Cinnamon Roll Dough
  • 2 cups milk
  • 1 tablespoon yeast (heaping)
  • 5 1/2 - 6 cups flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup brown sugar
  • 1 cup vegetable shortening
Icing
  • 1/2 cup brown butter, cool and creamy (see notes)
  • 3 - 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 - 6 tablespoons milk or half and half

Instructions:

How to cook Pumpkin Filled Cinnamon Rolls

  1. In a small saucepan on medium heat, cook the butter until golden brown, being careful not to burn, stirring occasionally; set aside to cool.
  2. Pour milk in a 2-cup measuring cup and heat in the microwave on high heat for 1 minute and 30 seconds or until warm but not hot, add yeast and stir until mixed well; set aside to proof (about 5 minutes), stirring occasionally.
  3. In a medium bowl, stir together sugar, pumpkin pie spice, cinnamon, and cornstarch.  Add butter and pumpkin puree, stir together until well blended, set aside.
  4. Preheat oven to 400 degrees F.  In a mixing bowl with an electric mixer using the dough hook attachment, mix 5 cups flour, salt, baking powder, and brown sugar until well blended.
  5. Using the dough hook, cut in shortening until the mixture resembles a coarse meal, scraping down the sides occasionally.
  6. Stir yeast and milk mixture one last stir and immediately add to flour mixture.  Using the dough beater, beat for 2 minutes.  Add the remaining flour mixture a 1/2 cup at a time until the dough forms a ball and all the dough is loosened from the sides of the bowl.  On medium speed, knead the dough until smooth and tender in texture, for about 3 minutes.
  7. Turn the dough out onto a lightly floured surface and roll it out into an approximate 15-inch by 24-inch rectangle and 1/4-inch high, Spoon pumpkin filling mixture on the dough and spread evenly to the edges.
  8. Starting at the long side, roll up jelly roll style as tightly as possible, and pinch seam to seal.
  9. Cut into 16 slices; place with the cut side down in two 8-inch cast iron skillets that have been sprayed with a non-stick cooking spray.  (or cut 24 and place on one sheet pan.) Cover and let rise, about 30 minutes.
  10. Bake for 20-25 minutes or until lightly golden brown and the centers of each roll are done.  Cool in pan for 10-15 minutes before frosting.
  11. While cinnamon rolls are cooling, prepare the frosting.  In a 4-cup measuring cup, mix with a hand mixer or wire whisk, brown butter, powdered sugar, vanilla, and half and half until creamy smooth.  Lavishly spoon over cinnamon rolls.

NOTES:

To make the brown butter, melt butter in a saucepan on medium to low heat.  Whisk constantly.  When it turns light brown, remove the pan from the heat.  Cool for 30 minutes.  Place in the refrigerator for 1 hour.  Using a wire whisk, vigorously whisk every 15 minutes until all the brown bits are well distributed in the butter.

Calories

808.75

Fat (grams)

9.78

Sat. Fat (grams)

5.36

Carbs (grams)

158.81

Fiber (grams)

5.44

Net carbs

153.37

Sugar (grams)

25.62

Protein (grams)

19.09

Sodium (milligrams)

184.40

Cholesterol (grams)

21.83
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
Pumpkin, Cinnamon Rolls, Bread, Breakfast
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