Category:

Cinnamon Roll Pumpkin

Serves

2 people

Cooking Time

0 minutes

Total Time

0 minutes

Ingredients
  • 2 and ¾ cups all-purpose flour

  • 3 Tablespoons granulated sugar

  • 1 teaspoon salt

  • 1 package instant yeast (1 packet = 2 and ¼ teaspoons)

  • ½ cup water

  • ¼ cup milk

  • 2 Tablespoons unsalted butter

  • 1 large egg

  • 1/4 cup unsalted butter, softened to room temperature

  • 1/3 cup pumpkin puree

  • 2 Tablespoons ground cinnamon

  • 1/3 cup brown sugar

  • 1/3 cup cream cheese

  • 1/4 cup milk

  • 1/4 cup sugar

  • 1 tablespoon vanilla extract

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    Instructions
    • To Make dough: In large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 1 hour, or until the dough has doubled in size.
    • To Make Filling: In a medium bowl, combine all filling ingredints. Set aside
    • After the dough has proofed, punch it down then transfer it to a lightly floured surface. Roll the dough out in a 15×9 inch rectangle. Generously spread the filling across the dough then roll up the dough tightly and cut into even 1 inch rounds. Place as many cinnamon rolls as you can inside the pumpkin, taking care to space them evenly and make sure the spiral of the rolls is intact. 
    • Allow the rolls to proof again for 45 minutes to an hour.
    • When ready to bake the rolls preheat the oven to 375F. Bake the cinnamon rolls for 35-45 minutes minutes or until golden. 
    • While the rolls are baking make the glaze by combing all ingredients in a medium bowl. 
    • Once golden brown and risen, remove rolls from oven and allow to cool slightly before pouring over the cream cheese glaze. Enjoy!
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