image from CookingLight
I hope you aren’t sick of pumpkin recipes yet…I for one, love the flavor of pumpkin and these pumpkin cinnamon rolls did not dissapoint. I found this recipe from over at TasteOfHome.
Ingredients:
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
7 to 8 cups all-purpose flour
Filling:
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon
Icing:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla Extract
Directions:
In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices.
We cut our cinnamon rolls using a piece of thread, a technique passed down from my Grandma’s family. It cuts cleanly and easily. Just slide the thread under the rolled dough and then cross-over at the top and pull all the way down through the dough pinching off each cinnamon roll.
Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen.
**Edit–For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs. room temperature.
I realized I never took any pictures of the finished rolls after we iced them. We must have gobbled them up too quickly :)! For a printable version of the recipe go here.
★Amy
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Sarahie says
Oh, my goodness! Thank you so much for sharing this recipe! I didn't have to look at the recipe. The recipe alone (along with the title) was enough to convince me that I need to make this for breakfast tomorrow! It looks fantastic! Thanks again.
My mouth is watering.
They look so yummy! It's funny how you plan on taking photos and end up eating it to quickly, happens to me ALL the time :)
Recently made two dozen cupcakes designed differently and didn't take photos :( but they were enjoyed!
amen to the allen family :) It looks DELICIOUS!! And please keep up the pumpkin recipes, I can't get enough this time year :) Thanks for another great recipe, i can't wait to try it out!
These look divine! Can't wait to try them out.
Talk about yummy!
I have to try this. I am a pumpkin and cinnamon roll fan. thanks
These look so great! I am thinking of trying these for Thanksgiving breakfast…do you have any tips for making them ahead? I have never made homemade cinnamon rolls. Is there a place in the process to stop the night before and bake fresh in the morning?
Gosh, have I told you I kinda miss u? Next time I'm in town will you promise to make me some? We're going to be around during Thanksgiving so I'm coming over…Last time u weren't home:(
wow..it look soo taste..thanks for sharing the recipe..
definately going to try this onw!
oh my goodness! those look fabulous! I love pumpkin, and I love cinnamon rolls, so I know I would love these. Yum!
yum! i want to make those for thanksgiving breakfast treat…
this may be a dumb question…but is that something you could make the night before and then pop in the oven? or will it rise too much? im rarely bake treats or breads so im a little clueless!
*kelly
i haven’t ever made this recipe, but i have made cinnamon rolls the night before and kept them in the fridge. they did rise a little, but they cooked just fine after being in the fridge all night.
i think these would work just the same!
Thanks for the tutorial! They look delicious! I linked to this post on my blog. :D
http://somewhereincraftland.blogspot.com/2010/11/fun-holiday-treats-and-visiting.html
Thanks for sharing this recipe. They are amazing. We made them today for Thanksgiving breakfast. It will be a yearly thing. I posted a link to this post for my friends on facebook so they can try it too. Again, thanks for making my Thanksgiving Breakfast AMAZING!!!!!!
i’ve never heard of using pudding mix in cinnamon rolls before, what does it do? does it change the taste, texture, cooking, etc?
can you make them without the pudding mix?
I am so ready for all the pumpkin recipes, especially these!! We make them all the time, all fall long. They are so soft & have the perfect amount of pumpkin flavor!
Natalie- Me too!
I don’t think I could wait for cooler temps to make these! The absolute best way to eat a cinnamon roll. Pumpkin & cinnamon is the best combination of flavors.
Kristyn- My thoughts exactly!