How To Make Pumpkin Cinnamon Rolls

Last Updated on: 21st May 2024, 03:54 pm

Welcome to my little corner of the internet where today I am going to share a little autumnal recipe for pumpkin cinnamon rolls. Are you the type of person who carves out a pumpkin and never knows what to do with the insides? Are you always looking for a recipe to use the leftovers? Look no further, here is a great recipe for you to make.

They take about 30 minutes to prepare and a further 40 to 50 minutes to let the yeast do its job. They bake in the oven for 20 minutes and need to cool down for a few more minutes. This recipe will make 18 small rolls, but you can adjust the recipe to how many you need to bake.

Ingredients For Pumpkin Cinnamon Rolls

230 mls of milk
1tbs dry yeast
250g of self-rising flour
1 tsp Cinnamon
1 tsp Nutmeg
2 eggs
2 tbsp of pumpkin puree
2tbsp brown sugar
3 tbsp granulated sugar
110 g of melted butter

Icing Ingredients

120g Cream cheese ( Philadelphia cheese or a supermarket’s own brand )
30 g of icing sugar
1 tbsp pumpkin puree
2 tbsp milk

How To Make Pumpkin Cinnamon Rolls

Before you start, you need to preheat the oven to 160c. Warm up the milk (don’t make it too hot. just lukewarm). Mix it with the dry yeast and granulated sugar until it is dissolved. Leave the mixture in a warm place to proof for about 10 minutes. Add the melted butter and eggs, and stir gently with a whisk until smooth.

Gradually add flour to the batter, and knead it to form a dough. The dough should not stick to the side of the bowl. Dust your surface with flour and knead the dough for about 3 -5 minutes.

Kneading the dough helps the yeast to activate. Put the dough back in the bowl, cover it with a cloth and leave it to rise in a warm place for at least 30 minutes.

When the dough has doubled in size, roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.

Mix the sugar, cinnamon, and nutmeg in a small bowl, and sprinkle it over the rolled dough. Roll the dough to form a log (like a Swiss roll).

Cut the roll into 1-inch thick rolls.

Put some greaseproof paper onto a 13×9 inch pan and put the rolls onto it. Bake for about 20 minutes or until they are golden brown.

How To Make The Icing

In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth. If consistency is too thick 1 tbsp of water can be added.