Breakfast, Desserts

Pumpkin Cinnamon Rolls

November 13, 2014

This new recipe left me with one happy household, and I’m certain it’ll do the same for you!

 It is pretty hard to go wrong with homemade cinnamon rolls, but with a #PumpkinWeek twist these “Pumpkin Cinnamon Rolls” really hit the seasonal spot and left my house smelling delicious.

Great dish for Fall, and perfect breakfast treat for all of you Pumpkin connoisseurs.

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Start off by adding 1/4 cup of milk to a medium sauce pan.

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Add in 1/4 cup of granulated sugar…

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…1 tbsp dry active yeast…

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…4 tbsp of unsalted butter…

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 …and 4 tbsp of pumpkin puree.

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Heat the mixture until it reaches 95f or slightly above room temperature.

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Then pour it into a large mixing bowl or the bowl of a electric stand mixer and allow to ferment for 15 minutes.

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Next, add 1 cup of flour to the same bowl and mix for minutes on low speed.

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Then add the rest of the flour and knead for another 5 minutes until the ingredients form a smooth ball of dough.

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Coat a large mixing bowl with canola oil or butter, then transfer the dough to the greased bowl.

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Flip it upside down, and cover it with plastic.

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Allow this to sit for 1 hour in a warm place in your kitchen until it doubles in volume.

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After the dough has doubled in size, take it out of the bowl and onto a flour working surface.

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Lightly flour the top and sides of the dough and begin rolling it out to about the thickness of your index finger.

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Mix 1 tsp of ground nutmeg, clove, mace, allspice, ginger, 1 tbsp of cinnamon, and 1/2 cup of granulated sugar in a small mixing bowl.

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Brush the top of the dough with melted butter.

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Then generously coat the buttered dough with the spiced sugar mixture.

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Roll the dough up at tight as possible and pinch the end seam together so they don’t come apart during baking.

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Coat your baking dish with butter and begin cutting the roll in 2 inch segments.

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Place the rolls in the buttered baking dish.

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Bake in a 375f oven for 20 minutes.

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In medium mixing bowl add 4 tbsp soft butter…

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…1/3 cup of whipped cream cheese…

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…1 1/2 cup powdered sugar…

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…1 tbsp vanilla paste and 1-2 tbsp of whole milk.

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Mix until silky smooth and reserve until ready to use.

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Once the rolls are a deep golden brown, pull them out of the oven.

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Allow to cool for 30 minutes.

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Once they  slightly cooled down generously top the rolls with the cream cheese frosting.

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ENJOY!!

Pumpkin Cinnamon Rolls

Ingredients

  • DOUGH:
  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 cup whole milk
  • 1 tbsp dry active yeast
  • 1 whole egg
  • 4 tbsp unsalted butter
  • 4 tbsp pumpkin puree
  • SPICED SUGAR:
  • 1/2 cup granulated sugar
  • 1 tsp ground nutmeg, clove, mace, allspice, ginger
  • 1 tbsp cinnamon
  • CREAM CHEESE ICING:
  • 4 tbsp soft unsalted butter
  • 1/2 cup whipped cream cheese
  • 1 1/2 cup powdered sugar
  • 1 tbsp vanilla paste
  • 1-2 tbsp milk or water (to adjust consistency)

Instructions

  1. In a medium sauce pan add 1/4 cup of milk, 1/4 cup of granulated sugar, 1 tbsp dry active yeast, 4 tbsp of unsalted butter, and 4 tbsp of pumpkin puree. Heat the mixture until it reaches 95f or slightly above room temperature, then pour it into a large mixing bowl or the bowl of a electric stand mixer and allow to ferment for 15 minutes.
  2. Next, add 1 cup of flour to the same bowl and mix for minutes on low speed, then add the rest of the flour and knead for another 5 minutes until the ingredients form a smooth ball of dough. It should be slightly stick, so flour your hands a little when removing it from the bowl.
  3. Coat a large mixing bowl with canola oil or butter, then transfer the dough to the greased bowl, flip it upside down, and cover it with plastic. Allow this to sit for 1 hour in a warm place in your kitchen until it doubles in volume.
  4. After the dough has doubled in size, take it out of the bowl and onto a flour working surface. Lightly flour the top and sides of the dough and begin rolling it out to about the thickness of your index finger.
  5. Mix 1 tsp of ground nutmeg, clove, mace, allspice, ginger, 1 tbsp of cinnamon, and 1/2 cup of granulated sugar in a small mixing bowl. Brush the top of the dough with melted butter, then generously coat the buttered dough with the spiced sugar mixture. Roll the dough up at tight as possible and pinch the end seam together so they don’t come apart during baking.
  6. Coat your baking dish with butter and begin cutting the roll in 2 inch segments. Place the rolls in the buttered baking dish and bake in a 375f oven for 20 minutes.
  7. In medium mixing bowl add 4 tbsp soft butter, 1/3 cup of whipped cream cheese, 1 1/2 cup powdered sugar, 1 tbsp vanilla paste, and 1-2 tbsp of whole milk. Mix until silky smooth and reserve until ready to use.
  8. Once the rolls are a deep golden brown, pull them out of the oven and allow to cool for 30 minutes.
  9. Once they slightly cooled down generously top the rolls with the cream cheese frosting and ENJOY!!
http://www.byrontalbott.com/pumpkin-cinnamon-rolls/

Tools

| Top Left: Kitchen Aid Mixer | Top Middle: Marble Pastry Slab | Top Right: Rolling Pin |

| Bottom Left: All-Clad Sauce Pan | Bottom Middle: All-Clad Measuring Spoons |Bottom Right: Baking Dish |

 

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  • Sarah B October 11, 2015 at 7:03 pm

    Hi, Byron!

    I love your videos. I watched your pumpkin cinnamon roll video on YouTube and decided I HAD to make these. I followed the steps listed here on your blog and my dough wasn’t coming out smooth and sticky. It was quite dry and wasn’t coming together. I tried making the dough a second time, just in case I made a mistake. I encountered the same problem. I went back to your video to see what I missed. I saw you crack an egg into the mixing bowl and realized that step was missing from the instructions!

    I added the egg to my second dough and am waiting for it to proof. I’m really excited to see how the rolls turn out!

  • Tyler October 4, 2016 at 3:46 pm

    the direction dont mention the egg but the video shows you adding the egg… also the dough comes out very dry, is the flour Supposed to be gradually added UntilDesired texture or are we supposed to use all of the flour???