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How to Make Pumpkin Cinnamon Rolls from Scratch - A Step-by-Step Guide

There's something about the combination of pumpkin and cinnamon that just screams fall. And what better way to celebrate the season than by indulging in a warm, gooey, freshly baked pumpkin cinnamon roll? This recipe for Pumpkin Cinnamon Rolls from Scratch is a must-try for anyone who loves a good sweet treat, especially during the autumn months.

These Pumpkin Cinnamon Rolls are not only delicious but also relatively easy to make. The dough is infused with pumpkin puree, which gives i...

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Ingredients

  • 2 cups warm milk
  • 1 (15 ounce) can pumpkin puree
  • ⅔ cup shortening
  • ⅔ cup white sugar
  • 2 eggs
  • 1 ½ teaspoons salt
  • 2 (.25 ounce) packages active dry yeast
  • 7 ½ cups all-purpose flour, or more as needed
  • 4 tablespoons brown sugar, or more to taste
  • 1 tablespoon milk, or as needed
  • 1 teaspoon ground cinnamon, or as needed
  • 1 apple - peeled, cored, and chopped (Optional)
  • 2 tablespoons raisins, or to taste (Optional)
  • 2 tablespoons chopped toasted walnuts, or to taste (Optional)
  • 1 cup butter
  • 2 cups brown sugar
  • ½ cup milk
  • 3 cups confectioners' sugar, or more as needed

Information

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr 45 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 40
  • Yield: 7 pie plates of rolls

  • Mix milk, pumpkin, shortening, sugar, eggs, and salt together in a large mixing bowl using a hand mixer. Sprinkle yeast over mixture and stir gently until yeast is dissolved and well mixed. Mix in 2 cups flour at a time until mixture begins to get thick. Set mixer aside. Continue adding flour gradually, kneading by hand until dough is smooth and no longer wet and sticky.
  • Place dough into a bowl, cover with a wet cloth, and set in a warm place until doubled in size, about 45 minutes.
  • Roll out each dough portion on a lightly floured surface into a rectangle shape about 1/2-inch thick. Combine brown sugar and milk in a small bowl to form a paste; smooth sugar-milk paste evenly across both dough rectangles and sprinkle generously with cinnamon. Add apple, raisins, and walnuts.
  • Roll up rectangles and slice into 1 1/2-inch sections. Place rolls into 7 greased pie pans, gently pressing down on rolls with your fingers to squish into the pans. Set rolls in a warm place until puffy, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven, tip rolls out of pans, and let cool on wire racks completely, 20 to 30 minutes.
  • Melt butter in a saucepan over low heat and add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk and return to a boil. Remove from heat and let butter mixture cool to lukewarm temperature, about 10 minutes.
  • Pour butter mixture into a mixing bowl. Beat using an electric mixer while adding powdered sugar gradually until it reaches a spreading consistency. If frosting gets too stiff, add warm water or more milk and beat.
  • Frost cooled rolls with frosting.

    • Nutrition

    274 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 22mg
    • Sodium: 159mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 39mg
    • Iron: 2mg
    • Potassium: 108mg

    Categories

    Breakfast recipes
    Brunch recipes
    Baking recipes
    Dessert recipes
    Thanksgiving recipes