I know I probably jumped the gun but the weather dropped to under 100 degrees today and I wanted to bask in the moment. Also, the hubby recently had back surgery and home from work and repeatedly requested PUMPKIN Cinnamon Rolls – random, but SURE!

I must say that these were the best cinnamon rolls I have made yet! Funny how when you don’t try and relax, everything falls into place.

Before we dive into the recipe, here are a few items I recommend having on hand to make this task a lot easier and keeping your kitchen flour free.

Equipment:

You can check out my complete list of Baking Supplies Recommendations to see all the items I have used and love in my kitchen.

Equipment

Stand Mixer or Hand Mixer
Mixing Bowl
Rubber Spatula

Ingredients

For the DOUGH

1 package Fleismann Dry Yeast (Fast Rising)
1/2 c Warm Milk or Half/Half I prefer warmed over the stove (around 110 degrees) Not too hot or it will kill the yeast
1/4 c Granulated Sugar
1 c Canned Pumpkin Puree
6 tbsp Unsalted Butter (softened)
4 c All Purpose Flour
1 tsp salt

For the Filling

1/4 c Light Brown Sugar
1/4 c Granulated Sugar
2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 c Unsalted Butter (Room Temp)

For the Glaze

2/3 c Powdered Sugar
3 tbsp Half and Half (optional) If you want more of a glaze versus a thicker frosting, add Half and Half to thin out
4 tbsp Salted Butter (softened)
1/2 c Canned Pumpkin Puree

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Instructions

Instructions:
In a small bowl, dissolve the yeast and a pinch of sugar in warm milk. Let it sit for around five minutes until foamy.
In a large mixing bowl or using a stand mixer fitted with a dough hook, combine the pumpkin puree, granulated sugar, egg, and melted butter. Mix until well combined.
Add in the activated yeast mixture to the pumpkin mixture and mix again.
Gradually add in flour and salt to form a soft dough. Once it becomes too firm to mix with a spoon/spatula, switch to kneading by hand on a lightly floured surface for about five minutes or continue kneading with your mixer for about three minutes on medium-low speed.
Place the dough in an oiled bowl and cover it with plastic wrap or clean kitchen towel. Allow it to rise in a warm place until doubled in size (about one hour).
While waiting for your dough to rise, prepare your filling by combining brown sugar, cinnamon, and nutmeg (or using a Pumpkin Spice Blend) together in another small bowl. Set aside
Once risen, punch down your dough gently. Transfer it to a lightly floured surface and roll it out into a rectangle (about 12 x 18 inches).
Spread the filling mixture evenly over the rolled-out dough. Sprinkle chopped pecans or walnuts over the filling if desired.
Starting at one of the long edges, carefully roll up the dough tightly, forming a log shape.
Cut the log into slices, about 1½ inches thick, using a sharp knife, dental floss (slide under and cross to cut through easily) or a PIZZA CUTTER. Place each slice in a greased baking dish, leaving some space between them to rise further.
Cover the baking dish with plastic wrap or kitchen towel and allow it to rise for another 30-45 minutes until puffy. This is where you can also cover and place in the fridge overnight.
Preheat your oven to 350°F (175°C).
Bake the rolls for approximately 25-30 minutes until they turn golden brown and are cooked through.
While your rolls are baking, prepare your glaze by whisking together powdered sugar, cream cheese, butter, the remaining pumpkin puree and vanilla extract in a small bowl until smooth and creamy. Add more milk if needed for desired consistency
Once baked, remove cinnamon rolls from oven, and spread generously with glaze while still warm.
Serve warm and enjoy these delicious Pumpkin Cinnamon Rolls!
Note: You can also prepare these ahead of time by completing steps 1-10, then covering them tightly with plastic wrap and refrigerating overnight before baking in step 12.

Hi Y'all!

Super Fluffy Pumpkin Cinnamon Rolls

Equipment: