Pumpkin Cinnamon Rolls

Just in case you needed a little variety in your life. Here are the best Pumpkin Cinnamon Rolls ever!! 


Pumpkin Cinnamon Rolls Printable Recipe

Ingredients for the Dough:
1/4 cup Warm Water, about 110 degrees
1 package of Active Dry Yeast
4 Cups of All Purpose Flour
1/4 Cup Sugar
1 tsp. Sugar (for the yeast)
1 tsp. Salt
1 Egg
1 Tsp. Vanilla Extract
1/2 cup Unsalted Butter, melted
3/4 cup Milk

Ingredients for the Pumpkin Filling:
1/2 Cup Pure Pumpkin Puree
1/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
3/4 Cup Apple Cider
1 Tsp. Pumpkin Pie Spice
2 Tsp. Lemon Juice
1 Tsp. Vanilla Extract

Ingredients for the Cinnamon Sugar Filling:

1/2 Cup Brown Sugar

1/3 Cup Granulated Sugar

2 Tsp. Pumpkin Pie Spice

Ingredients for the Glaze:
1/4 Cup. Cream Cheese, Softened
1 1/4 Cup Powdered Sugar
1 Tsp. Vanilla Extract
4-5 Tbsp. Milk

Directions

In a small bowl combine the warm water, 1 tsp. sugar, and yeast. Set aside and let proof. You should be able to tell once the yeast is ready, as it starts to foam.

Using your standing mixer with the dough hook attached, in the bowl, add the flour, salt, sugar, milk, egg, melted butter, vanilla extract, and proofed yeast. Turn on your mixer to medium speed and kneed for 3-4 minutes or until the dough comes together. (This can be done by hand just mix together all of your ingredients with a wooded spoon, then start kneading by hand until the dough comes together about 8-10 minutes)

Add your dough to a greased bowl and cover with plastic wrap or a lint free kitchen towel and let rise for 1-2 hours.

While the dough is resting, work on your pumpkin butter. 

In a medium saucepan, combine all of the ingredients and bring to a boil.

Once boiling, reduce heat to low and cook for 20 minutes. Making sure to stir often.

Remove from heat once the pumpkin butter has become thick and shiny, let cool. 

Grease a 9x13 inch baking pan and set aside.

Dump out the dough onto a floured surface and roll out your dough into a 16x8 inch rectangle. Spread your pumpkin butter evenly over the top. Combine the sugar filling together and sprinkle on top of the pumpkin butter.

Roll your dough onto itself making sure to keep the filling inside and seal the edges. Cut your dough into 16 even rolls and place 12 of them  in you 9x13 inch pan. (You can freeze the leftover rolls or bake in a separate greased baking dish.)

Cover the rolls with plastic wrap or a lint free kitchen towel and let rise for half an hour.

Pre-heat your oven to 350 degrees and bake the rolls for 25-30 minutes or until golden brown on top. Let cool and glaze.

For the glaze, combine the cream cheese and powdered sugar in a bowl and slowly drizzle in the milk one tablespoon at a time. Until you reach your desired consistency. Drizzle over the rolls, serve, and enjoy!!

**Pumpkin butter can be stored in an airtight container and refrigerated up to two weeks.** 

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