Delicious Pumpkin Cinnamon Rolls just say Fall to me. However, I could eat them any time of the year. We watch church on TV twice a year and we have a tradition to make cinnamon rolls. When my husband found out that I had switched the recipe and made pumpkin he wasn’t very happy. But after tasting one, he changed his mind.
These pumpkin cinnamon rolls are soft and delicious, and topped off with cream cheese frosting, what more can you ask for!?!
What Ingredients Do I Need For Delicious Pumpkin Cinnamon Rolls?
- Active dry yeast
- Canned pumpkin
- Whole milk
- Brown sugar
- White sugar
- Instant Vanilla pudding mix
- Instant Butterscotch pudding mix
- Bread flour or all purpose flour
- Brown sugar
- Cream cheese
- Confectioners sugar
- Vanilla extract
How Do I Make Delicious Pumpkin Cinnamon Rolls?
- In a medium size bowl, combine the water, yeast and the 1 teaspoon of sugar. Allow it to set until the yeast starts to activate.
- Using a mixing bowl or large bowl, place the eggs, butter, pumpkin, milk, both sugars, both puddings, salt, cinnamon and 5-6 cups of the four.
- Stir in the yeast mixture, and then add enough flour to make a nice dough; it will be a little sticky, but make sure you add enough flour that it doesn’t stick to the sides of the bowl.
- In a different large bowl, butter the bottom and side of the bowl.
- Place the dough into the bowl and fold the dough over, rolling the dough so that the bottom of the dough is now the top. Cover the dough loosely.
- Allow the dough to rest for about 1 hour.
- Grease or oil a large spot on the counter.
- Punch the dough down and then cut the dough into 2 pieces.
- Place one of the pieces back into the greased bowl and take the other piece, and with your hands, lightly pat the dough until it is about 14″ x 10″.
- Brush 1/4 cup butter onto the dough.
- In a bowl, combine the brown sugar and the cinnamon.
- Sprinkle 1/2 of the sugar mixture on top of the buttered dough.
- Roll the dough starting with the long side.
- Using a piece of dental floss or a sharp knife, cut the dough into 12 equal pieces.
- Place into a 9″ x 13″ baking dish that has been buttered on the sides and the bottom.
- Cover with plastic wrap that has been sprayed with cooking spray.
- Allow to rise for 1 more hour.
- Remove the plastic wrap and place into a 350 degree oven for 25-28 minutes.
- In a large bowl, place the cream cheese, butter, confectioners sugar, and the vanilla.
- Mix to the desired consistency.
- Frost the rolls while warm.
- Store any remaining rolls in an air tight container and place in the refrigerator.
Tips and Tricks For Delicious Pumpkin Cinnamon Rolls:
- I like to use bread flour when making cinnamon rolls; they just seem to rise better.
- Always use warm water for your bread dough.
- Make sure you add sugar to your yeast. Yeast needs warm water to wake up but it needs sugar to rise your bread.
- Don’t add too much flour. Add just enough flour to make a soft dough that is tacky to the touch.
- If you do not have the butterscotch pudding and you only have vanilla, you could add 3/4 teaspoon of pumpkin pie spice and double the amount of vanilla pudding.
- One thing that you could change up, would be to add some almond to the frosting in place of the vanilla if you enjoy almond flavoring.
- This makes a large batch, so just plan on sharing with friends, family or neighbors.
- You can put raisins in some of them, but for those of us who are not big on raisins, leave them out in some of the delicious pumpkin cinnamon rolls. And for the ones without raisins, I vote to add more frosting in place of the raisins!
Proofing Active Yeast:
How Do You Test For, or Proof, Active Dry Yeast?
- It’s easy to test active dry yeast, and if you have any doubts if it is still alive, you should take a few minutes to make sure.
- To test the yeast, measure 1/3 cup warm water into a bowl.
- Stir in 1 teaspoon sugar; stir until it dissolves.
- Then stir in active dry yeast and stir until the mixture begins to form a creamy foam on the surface of the water, about 5-10 minutes.
- You can now proceed to combine the yeast mixture with the flour and other dry ingredients.
- If it does not form a creamy foam on the surface of the water, the yeast is not alive and active .
Do You Need To Proof Active Dry Yeast?
- You don’t need to proof active dry yeast before using it, unless you are doubtful that it is still alive and active. (Even though it still says you should dissolve it on the back of the yeast packet, if you buy your yeast in packets.)
- Proofing yeast – or as it used to be called, “proving” yeast – serves as proof that your yeast is alive and active.
More Delicious Pumpkin Recipes:
Serving Size 1
Amount Per Serving Calories 790Total Fat 22gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 69mgSodium 241mgCarbohydrates 339gFiber 11gSugar 36gProtein 52g