Pumpkin Cinnamon Rolls. Wake up to pumpkin cinnamon rolls on chilly fall mornings. Made with pumpkin in the dough and filled with a gooey pumpkin spiced cinnamon swirl, they're topped with a generous drizzle of maple. Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh.

What better way to wake everyone up on a cool, fall morning than to the smell of fresh Pumpkin Cinnamon Rolls! This recipe for Pumpkin Cinnamon Rolls is one of my favorites. It's the perfect sweet to enjoy on a crisp fall morning.

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Wake up to pumpkin cinnamon rolls on chilly fall mornings. Made with pumpkin in the dough and filled with a gooey pumpkin spiced cinnamon swirl, they're topped with a generous drizzle of maple. Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh.

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Ingredients requirements for Pumpkin Cinnamon Rolls:

You need 1 cup for pastry flour Self rising.
Need 2 – 2 3/4 cups for Bread flour all purpose flour or.
Provide 1/4 cup sugar Granulated.
Prepare 2 1/4 teaspoons yeast Instant (1 packages).
Give 1/2 teaspoon Salt.
Require 1/2 cup Milk.
Prepare 4 tablespoons of Unsalted butter.
Prepare 3/4 cup for pumpkin Unsweetened canned puree.
Give 1 teaspoon Vanilla extract.
Give 1 - Egg large , room temperature.
Require 1/2 cup of sugar Granulated.
Require 1 tablespoon cinnamon Ground.
Need 1/2 teaspoon - Pumpkin pie spice.
Provide 4 tablespoons - Unsalted butter , softened ,.

Everyone will love the rich pumpkin flavor of these cinnamon rolls. Perfect Pumpkin Cinnamon Rolls are made with pumpkin both in the dough and in the filling for maximum pumpkin flavor! It doesn't need to be fall to crave creamy. Replacing some of the eggs with pumpkin.

Pumpkin Cinnamon Rolls process:

In the bowl of a stand mixer, using the paddle attachment, combine 1 cup whole wheat pastry flour, 1 cup bread flour, sugar, yeast, and salt..
In saucepan or microwave safe dish, heat milk and butter until warm (120° – 130°F). Add heated milk and butter to flour mixture. Mix in egg. Add pumpkin puree and vanilla. Blend at low speed until moistened. Beat 3 minutes at medium speed..
Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 to 1 1/2 hours..
While the dough is resting, make the cinnamon sugar filling. Grease 12 muffin cups with butter..
Punch down the dough. Divide dough in half and keep remaining half covered with plastic wrap. On a floured surface, roll the dough into a 12 inch square. Spread the butter evenly over the dough with your fingers or a rubber spatula. Sprinkle half of the cinnamon sugar filling on top of butter. Press the cinnamon sugar into butter..
Cut dough in to six strips, each 2 inches wide with a pizza cutter. Stack strips, buttered sides up, and cut crosswise into six 2 inch pieces with bench scraper..
Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. Make more rolls with remaining dough in same manner..
Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes..
Preheat oven to 375°F.
Bake 18 to 22 minutes until rolls are golden brown. Cover the top with foil if rolls are browning too quickly. Transfer to a wire rack and let cool in the pan for 10 minutes..
Drizzle any icing you prefer over warm rolls or serve in bowls for dipping. Serve warm or at room temperature..

I adapted my cinnamon roll recipe and added less eggs. Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting! Spice up ordinary cinnamon rolls with pumpkin puree, ground ginger, and allspice. These make a perfect treat for chilly autumn mornings. Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl.

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