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How to Make Kelsandra's Pumpkin Cinnamon Rolls - A Step-by-Step Guide

There's something truly magical about the scent of pumpkin and cinnamon filling the kitchen in the fall. It's a combination that instantly brings to mind cozy sweaters, crisp autumn air, and the warmth of home. And when it comes to capturing that comforting feeling in a baked treat, few things can top the indulgent delight of a batch of Kelsandra's Pumpkin Cinnamon Rolls.

These fluffy, tender rolls are filled with a luscious blend of pumpkin puree, brown sugar, and warming spices, the...

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Ingredients

  • ¼ cup warm water (100 degrees F/38 degrees C)
  • 1 (.25 ounce) package active dry yeast
  • 1 (15 ounce) can pumpkin puree
  • ¾ cup white sugar
  • 1 (5 ounce) can evaporated milk
  • 3 tablespoons olive oil
  • 1 large egg, beaten
  • 2 teaspoons pumpkin pie spice
  • 5 cups all-purpose flour, or more if needed
  • ¼ cup melted butter
  • 1 ¼ cups brown sugar, packed
  • 2 tablespoons pumpkin pie spice
  • 1 cup confectioners' sugar
  • ¼ cup milk
  • 2 tablespoons butter, melted
  • 1 (3 ounce) package cream cheese, softened
  • ½ teaspoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 50 mins
  • Total Time: 1 hr 55 mins
  • Servings: 12
  • Yield: 12 pumpkin rolls

  • Make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.
  • Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.
  • Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter.
  • Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough. Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls. Transfer rolls to the prepared baking dish with the cut-sides facing up.
  • Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.
  • While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.
  • Remove pumpkin rolls from the oven and immediately spread glaze over top.

    • Nutrition

    514 cal.

    • Total Fat: 14g
    • Saturated Fat: 7g
    • Cholesterol: 42mg
    • Sodium: 176mg
    • Total Carbohydrate: 91g
    • Dietary Fiber: 3g
    • Total Sugars: 48g
    • Protein: 8g
    • Vitamin C: 2mg
    • Calcium: 91mg
    • Iron: 4mg
    • Potassium: 239mg

    Categories

    Breakfast recipes
    Dessert recipes
    Brunch recipes
    Baking recipes
    Fall recipes