Pumpkin Spice Cinnamon Rolls
It’s pumpkin time and I couldn’t be happier! I don’t know why I wait until fall to make these rolls but I always do. I always buy extra cans of pumpkin to get me through to the next season at the beginning of pumpkin season also. I’ve been seeing on the news that there might be a shortage of pumpkins this year for pie pumpkin so be sure to get yours. What’s Thanksgiving without Pumpkin Pie?
These rolls are full of my favorite flavors, ginger and cardamon. Then they are filled with a cinnamon, brown sugar and butter filling. They are light and so moist you almost don’t even need the frosting. Since I think there is a law somewhere that says they must be frosted I just made a light glaze to go over the tops while they are still warm. If you love lots of gooey frosting this isn’t the frosting recipe for you. I’d use my cream cheese frosting recipe here. You might need to add a tablespoon or 2 of milk to the frosting.
- 1 package active dry yeast
- ¼ cup warm water
- 1 teaspoon white sugar
- ½ cup lukewarm milk
- 2 large eggs
- 1½ cups puréed pumpkin
- ⅓ cup vegetable oil
- 6½ cups All-Purpose Flour
- ½ cup brown sugar
- 2 teaspoons salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ cup butter
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 2 cups confectionery sugar
- ½ teaspoon vanilla
- 3 - 4 tablespoons milk or water
- Add the yeast to the warm water with the white sugar.
- Add the eggs, pumpkin, milk, eggs and oil to a mixer bowl. Beat until all combined. Stir in the yeast.
- Add the flour, salt and spices.
- Mix until combined. Then knead the dough until if forms a ball and is smooth and shiny. You may need a little more additional flour.
- Cover and let raise until doubled.
- Roll dough into a 12 x 18 inch rectangle. Spread the cinnamon mixture over it.
- Roll up the dough from the long side to form a cylinder.
- Cut into 1½ pieces. Place on a greased baking sheet. Cover and let raise until doubled.
- Bake for 20 - 25 minutes.
- Mix together Glaze ingredients. Add enough water or milk to make a thin glaze that can be spread on top of the rolls.
- Frost while still warm.
Let’s take a look at the other #BundtBakers Fall Flavors Recipes are being shared today.
- Apple Crumb Quick Bread from Food Lust People Love
- Apple Raisin Bread from A Shaggy Dough Story
- Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
- Buttermilk Wheat Bread from Magnolia Days
- Eggless Apple Sage Cheddar Scones from Spill the Spices
- Fall Harvest Bread from Hezzi-D’s Books and Cooks
- Fig Focaccia from My Catholic Kitchen
- Harvest Grains Bread from Hostess At Heart
- Mr. Potato Bread from What Smells So Good?
- Multigrain Bread With Seeds from Sneha’s Recipe
- Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
- Pumpkin Bread from la cocina de Aisha
- Pumpkin Bread from Sara’s Tasty Buds
- Pumpkin Bread Rolls from Spiceroots
- Pumpkin Spice Cinnamon Rolls from Recipes Food and Cooking
- Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
- Pumpkin, Poppy & Papaya Seeded Breadsticks from G’Gina’s Kitchenette
- Pumpkin Raisin Bagels from Cook’s Hideout
- Pumpkin Saffron Yeast Biscuits from The Schizo Chef
- Pumpkin Scones from A Baker’s House
- Pumpkin Sourdough Bread from Passion Needed
- Schiacciata Con L’uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
- Sesame Seeded Semolina Bread from Karen’s Kitchen Stories
- Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.