Is there such a thing as pumpkin overdose? I might find out this holiday season because I’m searching high and low for new pumpkin recipes. These Pumpkin Cinnamon Rolls from Taste of Home are the latest find. The pumpkin flavor isn’t very strong, but the caramel glaze gives them just the sweetness they need.
I over-baked them just slightly, so they weren’t as soft and as gewy as I’d hoped. I always never do that. Ugh. But it was nothing a little zap in the microwave couldn’t fix.
Pumpkin Cinnamon Rolls
Ingredients
2-3/4 to 3-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1/2 cup solid-pack pumpkin
2/3 cup milk
2 tablespoons sugar
4 tablespoons butter, divided
1/2 teaspoon salt
1 egg, beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
Caramel Frosting:
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Dash salt
1/4 to 1/3 cup confectioners’ sugar
Directions
In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted.
Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners’ sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 dozen.
From Taste of Home
I love cinnamon rolls – but I haven’t tried one with pumpkin. But as you said, it’s pumpkin season. I don’t think there is any such thing as pumpkin overdose. But then again, I didn’t think there was such a thing as zucchini overdoes either . . .
I have my friend’s pumpkin cinnamon roll recipe in my to try list. Your’s look so good. Cinnamon rolls are one thing I cannot be left alone with.
I tried your recipe (with a few minor changes) and it was great! Check out my new blog for revamping blog recipes into slightly healthier ones!http://blogfoodbetter.blogspot.com/
There is definitely no such thing as pumpkin overload! These pumpkin cinnamon rolls look to-die-for!