Is there anything better than a warm cinnamon roll? And what else could be more appropriate during these divine Autumn days then pumpkin cinnamon rolls? Autumn in North Carolina is a childhood dream come true. Leaves, smells, scarves and pumpkin everything make my heart happy. After living here a while, I realize that autumn is so much more than a California girl’s seasonal dreams. The humidity and the mosquitoes go away. That means more time outside with your family, more memories to make.
While pumpkin-flavored everything has become an American joke, for baked goods, pumpkin, and really kind of squash, is excellent for baking. The challenge of any baker is keep your flour bombs moist. Squash not only keeps things moist, it helps you cut down on the amount of flour, butter and other oils you may need.
Try to resist – I dare you! It’s holiday time, and it’s okay to indulge every once in a while, right? Might as well get your sugar high from something homemade and gives you the warm fuzzies. Yep, I’m talking about pumpkin cinnamon rolls.
Things have been so different at our house this year. Lots of ups and downs. I haven’t had the time or frame of mind to come back to the things that make me happy. Making these kinds of dishes is part of who I am. It’s so strange how hard it is to get up and do the thing that makes you happy. Sometimes I’m just searching for alone time or outside time. The thought of putting a dish together seems like too much. But when I do, I feel better about myself and about the day and about whatever else I’m doing. To me, these pics are so much more about food. They are about loving myself.
Save this pumpkin cinnamon rolls recipe for later, and pin the pic below!
- • 1/2 cup whole milk
- • 1 stick melted butter, plus 3 tablespoons unsalted butter (soft), plus more for brushing
- • 2 1/4 teaspoons rapid-rise yeast (1 envelope)
- • 3 1/2 cups all-purpose flour
- • 2/3 cup granulated sugar
- • 1 large egg
- • 2/3 cup pure pumpkin puree
- • Coarse salt
- • 3/4 cup packed light-brown sugar
- • 2 teaspoons ground cinnamon
- • 4 ounces cream cheese
- • 1/2 cup confectioners' sugar
- • 2 to 3 tablespoons whole milk
- Heat oven to the lowest level on your dial. Once your oven has been heated, turn it off.
- Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted and mixture is warm to the touch.
- Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Immediately sprinkle with yeast. Let stand 5 minutes.
- Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 7 minutes. Transfer to greased bowl and cover tightly with plastic wrap. Let rise in warmed oven until doubled in size, about 1 to 2 hours.
- In a medium bowl, stir together remaining stick melted butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside.
- Transfer dough to a lightly floured work surface. Roll out to 15- by-12-inch rectangle. Spread butter mixture over dough, leaving 1/4-inch border.
- Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. Place pieces in greased 9x13 baking dish cut-side up, spaced evenly. Cover tightly with plastic wrap and let rise in warmed oven (or other warm place) until buns are almost doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around sides of pan, about 17-20 minutes. Let cool in pan on a wire rack.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, scraping down sides of bowl as needed. Add confectioners' sugar, a pinch of salt, and 2 tablespoons milk and beat until combined. Add a little bit of milk is glaze is too think to drizzle, or spread glaze with knife. Spread the glaze over slightly cooled rolls.
- Serve warm or room temperature.