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Pumpkin Cinnamon Rolls

Once the weather starts to cool down, don’t you just want to start baking? There’s nothing cozier than pulling a warm baked good out of the oven when it’s cold outside! Fall baking is our absolute favorite!

You’re going to loooooove these Pumpkin Cinnamon Rolls! They’re the softest, fluffiest dough ever with a slight perfectly subtle pumpkin taste. They’re sweet but not too sweet with a delicious warm and pumpkin pie spice-y flavor!

Let us know what you think of these Pumpkin Cinnamon Rolls! Try the recipe out and tag us on Instagram and Facebook @lehimills and use the hashtag #LehiFamily. We love to see you try out some of our favorite recipes that we share with you!

pumpkin cinnamon rolls

Pumpkin Cinnamon Rolls

Ingredients

Dough

  • 3/4 cup milk
  • 4 Tbs butter, cut into chunks
  • 3 1/4 – 3 1/2 cups Turkey Bread Flour, divided
  • 1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
  • 1/4 cup white sugar
  • 3/4 teaspoon salt
  • 1 tsp pumpkin pie spice
  • 1 8 oz can pumpkin purée
  • 1 egg

Filling

  • 1 cup brown sugar, packed
  • 1 1/2 tablespoon ground cinnamon
  • 1/2 cup butter, softened

Icing

  • 1 1/2 cup powdered sugar
  • 1/2 block cream cheese, softened
  • 2 T melted butter
  • 1/2 tsp vanilla
  • 1–2 Tbs milk

Instructions

Dough: Place milk and 4 tablespoons butter in a microwave-safe bowl. Heat on high for about 1 minute 30 seconds. Butter should be mostly melted, but do not boil. Stir and set aside.

In a large mixing bowl whisk together 2 C flour, yeast, white sugar, pumpkin pie spice, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg and the pumpkin purée. Beat until well combined, about 1 minute. Add in the rest of the flour a few tablespoons at a time, being careful not to add too much. The dough should be soft and slightly tacky. Knead dough for 5 minutes.

Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: Mix with softened butter with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes.

Preheat oven to 350 degrees. When rolls have finished rising bake for 15-20 minutes or until light golden brown.

Icing: Beat all the ingredients together and spread on warm pumpkin cinnamon rolls.

Enjoy!

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