Pumpkin Cinnamon Rolls Recipe
Soft and gooey Pumpkin Cinnamon Rolls are topped with a delicious pumpkin spice glaze. This simple dessert has all the goods!
Prep Time35 minutes mins
Cook Time22 minutes mins
Rise Time1 hour hr 30 minutes mins
Total Time2 hours hrs 27 minutes mins
Course: Bread, Dessert
Cuisine: American
Servings: 24
Author: Lil' Luna
- 2 tablespoons active dry yeast
- 1/2 cup warm water 110° to 115°
- 4 eggs large
- 1 cup shortening
- 1 cup canned pumpkin
- 1 cup warm milk 110° to 115°
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup instant vanilla pudding mix
- 1/3 cup instant butterscotch pudding mix
- 1 teaspoons salt
- 7 1/2 cup all purpose flour
Dissolve yeast in a large bowl with ½ cup warm water. Let stand until bubbling, about 5 minutes. Add eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Slowly stir in up to 1 more cup of flour until soft dough forms. (Dough will be sticky).
Spread ½ cup flour on a flat surface. Knead dough for 6-8 minutes, until smooth and elastic. Place in a greased bowl, turning to grease top of the dough. Cover and place in a warm spot. Let rise for about 1 hour or until doubled in size.
Punch dough down and divide in half. Roll each into a 12x8 rectangle. Brush with melted butter. Mix together your brown sugar and pumpkin pie spice; sprinkle over dough.
Start rolling with a long side (jelly-roll style); pinch seams to seal. Cut each roll into 12 slices. Cut side down, place into 2 greased 9x13-in. pans. Cover and let rise for about 30 minutes or until doubled.
Bake for 22-28 minutes at 350°. Rolls should be golden brown. Combine your water, butter and pumpkin pie spice In a small bowl. Add powdered sugar and vanilla and beat until smooth. Spread over warm rolls.
Calories: 406kcal | Carbohydrates: 65g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 156mg | Potassium: 114mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1765IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 2.3mg