Pumpkin Cinnamon Rolls | Fall Time Treat!

 

I love these pumpkin cinnamon rolls!! I hope you do to. A great fall time treat! :)

This recipe makes 2 9x13 pans or 1 large jelly roll pan. If that is more than you want the recipe can be cut in half. 

Pumpkin Cinnamon Rolls

Crystal Miller

 

2/3 cup milk

¼ cup butter (half of a stick or cube)

1 cup pumpkin puree

¼ cup honey

1 t salt

2 eggs

1 T yeast

5 1/4 cups to 6 cups flour**

Butter

Brown sugar

Cinnamon

**Options: you can use half white flour and half whole wheat flour

 

In a sauce pan combine milk and butter.  Heat until the milk is hot and the butter almost melted. Pour the milk/butter combination in the bowl of a Kitchen Aid or Bosch mixer.  Let this cool to lukewarm.  Add the pumpkin pure, honey, salt, eggs and yeast.  Stir until well mixed.  Add flour and mix until the dough is no longer sticking to the sides of your bowl but is still soft and pliable.  Let this sit and rise for 30 to 45 minutes.

 

Turn the mixer back on to punch down the dough.  Take the dough out of the bowl and divide it into 2 pieces.  Roll the first  piece out in a rectangle approximately 12x15 inches. 

 

Butter the dough and sprinkle brown sugar all over.  You can use as much or as little as you desire.  Sprinkle cinnamon on top of this.  Starting at the long side of the dough roll it up jelly roll style.  Pinch the dough to seal.  Cut the dough into one inch pieces.  I like to use my kitchen scissors for this job. 

 

Repeat this with the other half of the dough. 

 

Lay out the cut cinnamon rolls onto a large jelly roll pan or in 2 9x13 pans.  Let them rise until the have doubled in size, about 30 to 45 minutes.

 

Bake at 350 for 20 to 25 minutes.  Glaze with a powdered sugar glaze as soon as they come out of the oven, if desired.

 

Glaze

1 1/2  C powdered sugar

3/4 tsp vanilla

2 - 3 Tbs milk

Mix until smooth and thin enough to drizzle.

**Optional: you can add a 1/2 to 1 teaspoon of cinnamon to the glaze