Real Recipes From Real Home Cooks ®

pumpkin pie "cinnamon" rolls

(1 rating)
Recipe by
Brandi Kirkpatrick
Burley, ID

I saw this recipe on Pintrest and the directions were so horrifying that I needed to re-write it! Not too bad, not overly sweet and a fun way to mix up a old school treat!

(1 rating)
yield 8 serving(s)
prep time 2 Hr 20 Min
cook time 20 Min
method Bake

Ingredients For pumpkin pie "cinnamon" rolls

  • 1/4 cup butter, softened
  • 3 tablespoons brown sugar (light or dark)
  • 2 large eggs
  • 1 cup of pumpkin puree
  • 4-1/4 cups all-purpose flour
  • 1/4 cup dried milk
  • 1 tablespoon pumpkin pie spice
  • 1-1/2 teaspoons salt
  • 2 teaspoons instant yeast
  • 1/4 cup warm water
  • 3 tablespoons butter, melted
  • 1 cup cup light brown sugar, packed
  • 2 tablespoon pumpkin pie spice
  • 1 cup chopped walnuts, toasted (or pecans)
  • 4 oz cream cheese
  • 4 tablespoons butter, softened
  • 1/4 cup real maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners' sugar

How To Make pumpkin pie "cinnamon" rolls

  • 1
    In a small bowl, combine 1/4 cup of really warm water and yeast, to activate. Set aside. Cream butter and brown sugar in a large mixing bowl. Add eggs and pumpkin puree, until well combined. In a separate large bowl, combine flour, dried milk, pumpkin spice, and salt. Alternately add flour mixture and yeast mixture to pumpkin puree. Should create a soft, smooth dough. Place the dough in a greased bowl and cover. Let rise for about 1-1/2 hours or until about doubled in size.
  • 2
    Turn dough onto a lightly floured surface.Roll dough into a 14x22 rectangle; the dough will be thin. Use a pastry brush to spread melted butter on dough. In a medium sized bowl, combine remaining filling ingredients. Sprinkle over butter, leaving one short edge clear 1 inch from the edge.
  • 3
    Starting from the short end that has the filling on it, roll the dough into a log. Carefully cut the log into 9 1-1/2 inch thick rolls. Place rolls in a 9x9 pan. Cover and set aside to rise for about 1 hour or until rolls thicken.
  • 4
    Bake rolls in a preheated oven at 350° for 25 minutes, until lightly browned and feel set. Place a cooling rack or plate on top of rolls, flip pan so rolls are sitting on rack. This is to help keep the filling centered as they cool. Leave for about 5-8 minutes. (Keep checking to make sure filling doesn't all ooze out.)
  • 5
    Glaze: In a medium bowl with an electric mixer, combine the cream cheese, butter, maple syrup, confectioners' sugar, cinnamon and pumpkin pie spice. Mix on low speed until combined and creamy. Feel free to adjust frosting to meet your needs. Flip rolls back into pan (if desired). Spread frosting over almost cool rolls.

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