I know I have hit the nail on the head when my husband tells me I have outdone myself. He is definitely a foodie, and VERY honest when it comes to the stuff I set in front of him. He does not spare my feelings when it comes to his food opinions. I know in seconds whether the recipe is a keeper in his book. I also know when I need to immediately toss it, or if it is so amazing he doesn’t even know what to with himself (see the chocolate bomb recipe from the “30 Days and 30 Bites” challenge as well as the peanut butter cupcakes…yum!!!).
When I made these pumpkin cinnamon rolls, he went on, and on, and on, and on about how delicious every single bite was. Not just for one roll. When he had leftovers the next day he did the same thing. And the day after that. I have to agree with him. This is one darn good cinnamon roll.
This is a dough you can use the bread machine for (below), but you can also make it by hand if you are familiar with proofing yeast and the two rise times needed.
Pumpkin Cinnamon Rolls
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup butter, softened
- 3/4 cup sifted powdered sugar
- 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar, cinnamon and nutmeg.
- Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon/nutmeg mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt.
- Spread frosting on warm rolls before serving.
I highly recommend making the rolls the night BEFORE. Who really wants to make these first thing in the morning? If you make them the night ahead follow these directions instead: Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon/nutmeg mixture. Roll up dough and cut into 12 rolls. Also, I only cook six rolls the next day for the four of us. I freeze the other six for another time. So here is what I do: Place 6 rolls in a lightly greased 8×8 baking pan (or round). Place the other 6 rolls in the same size freezer-friendly pan.
Place both pans in refrigerator over night. They will slowly rise overnight. In the morning, remove from fridge at least 20 minutes prior to baking to bring to room temperature. Place the freezer-friendly pan in the freezer and save for another day (if you let it stay in the fridge the next day it will deflate so don’t forget to transfer it! To thaw, simply place in fridge overnight and follow the rest of the directions). Bake rolls as directed in step 4, but you will probably require an extra 5 to 15 minutes depending on how cold they still are from the freezer.
These are simply to die for and you will find yourself making them over and over again!