Pumpkin Cinnamon Rolls

This is a great Thanksgiving morning treat, especially if you make the rolls the night before to rise and bake in the morning, since most people are generally pretty busy in the kitchen throughout the day, at least until their meal. You’ll notice this recipe is a bit heavy on the spice — that’s because pumpkin can have sort of a dulling or mellowing effect on them, so if you want a really vibrant flavor, you’ll have to use extra. This would also be excellent with a cream cheese icing — pumpkin and cream cheese really do go well together.


Pumpkin Cinnamon Rolls

For the bread:
  • 1 c. pumpkin puree
  • 2 large eggs
  • 1/4 c. lukewarm water
  • 1/2 stick butter, softened
  • 4 1/4 c. all-purpose flour
  • 1/4 cup dry milk
  • 3 tbsp. brown sugar
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ginger
  • 1/2 tsp. cloves
  • 1 tsp. salt
  • 2 tsp. bread machine yeast
For the filling:
  • 4 tbsp butter, melted
  • 1/2 c. brown sugar
  • 1/4 c. maple sugar
  • 2 tbsp cinnamon
For the glaze:
  • 1 c. confectioner’s sugar
  • 1/4 c. maple sugar
  • 1-2 tbsp. milk

Combine all bread ingredients in the bowl of a bread machine and run on dough setting. Preheat oven to 350°F. After dough cycle has completed, roll dough out to about 1/2 inch thick. Combine filling ingredients and spread over dough in a thin layer. Roll dough up and divide first in half, then half again. Divide each remaining section into three and place slices cut-side-up in a greased baking pan. Set on stovetop and allow to rise 20-30 minutes or until doubled in size. Bake 30 minutes and allow to cool slightly. Combine glaze ingredients and drizzle over finished rolls.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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