Pumpkin cinnamon rolls

1
Debra Russell

By
@talktorussell

A sweet delight for thanksgiving at coffee time.

Rating:
★★★★★ 3 votes
Comments:
Serves:
24
Prep:
45 Min
Cook:
25 Min

Ingredients

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2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
7 to 8 cups all-purpose flour

FILLING:

1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon

ICING:

3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1-1/2 teaspoons pure vanilla extract

How to Make Pumpkin cinnamon rolls

Step-by-Step

  • 1In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
    Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
    Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Printable Recipe Card

About Pumpkin cinnamon rolls

Course/Dish: Sweet Breads




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