Pumpkin Cinnamon Rolls Recipe

Looking for an easy Pumpkin Cinnamon Rolls recipe? Learn how to make Pumpkin Cinnamon Rolls using healthy ingredients.


Submitted by sixbittersweets

Makes 15 servings



Adapted from Don't Eat Off The Sidewalk! (vegan recipe) *try replacing part of the hot water in the glaze with canned pumpkin and adding a few dashes of cinnamon and nutmeg

Recipe Ingredients for Pumpkin Cinnamon Rolls

2 1/4 teaspoons dry yeast
1/4 cup water, warm
3/4 cup pumpkin
1/4 cup milk
1/4 cup Crisco
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
10 tablespoons all-purpose flour
1 tablespoon vegetable oil
3 tablespoons granulated sugar
3 tablespoons light brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons butter, chilled and cut into small pieces
3/4 cup powdered sugar, sifted
1 tablespoon water, hot
1/4 teaspoon vanilla extract

Recipe Directions for Pumpkin Cinnamon Rolls

  1. In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.

  2. Turn dough out onto a floured surface. Take the remaining flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.

  3. Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85?), free from drafts, for 45 minutes or until doubled in size.

  4. Punch the dough down; cover and let rest for 5 minutes.

  5. Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in butter with a fork until mixture resembles coarse meal.

  6. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 15 slices. Place the slices in a square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

  7. Preheat oven to 375 F.

  8. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

  9. Sift the powdered sugar into a small bowl. Add the water and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it?s too thick, add another 1/2 teaspoon of water.

Categories

Breakfast

Nutrition Facts
Serving Size 67.3g
Amount Per Serving
Calories
203
Calories from Fat
56
% Daily Value*
Total Fat
6.2g
10%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
209mg
9%
Potassium
81mg
2%
Total Carbohydrates
33.4g
11%
Dietary Fiber
1.3g
5%
Sugars
11.6g
Protein
3.3g
Vitamin A 39% Vitamin C 1%
Calcium 2% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  • High in vitamin A
  •   Bad points
  • High in sugar
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