Hello, Bombshell Bling readers, Scott here again with another recipe to share. I’ve heard people complain that come October everything suddenly becomes pumpkin flavored. I’ve never understood the complaining. Honestly, since the advent of canned goods means I can have pumpkin all year round, I don’t know why people aren’t pulling out pumpkin pies, pumpkin cupcakes, and pumpkin breads all year round. I love pumpkin flavored everything. Still, to be a good sport, I refrain and keep foods in-season. I like to think that the waiting makes the pumpkin goods all the more enjoyable. But now that pumpkins are everywhere—in the grocery stores, on neighbor’s porches, even in the background decorations on my favorite Facebook games—I get to thinking about all the things I might make with pumpkin. So when my wife Kirsten started talking about craving cinnamon rolls a few days ago, I got to thinking about how we could take that Sunday morning classic and make it something a little more Autumnal. Because, you know, pumpkin!
So, I adapted a classic recipe into one that uses pumpkin and then I spiced it up. These cinnamon rolls really rock the pumpkin and the extra spices: the pumpkin keeps the dough soft and moist, while the extra spices in the filling give the whole thing a Fall-tastic flavor. And let me tell you, it was a hit. The guests we had over that night ate two each, and the next morning I left a pan of them in the break room of my office on the way in and by the time it was my break they were all gone. (And I work in a small office!) My coworkers have been clamoring for the recipe ever since. So, go ahead, share them with your family, friends, and coworkers. Of course, we’d love it if you told them you got the recipe from Bombshell Bling, but feel free to take at least a little of the glory for yourself.
Pumpkin Cinnamon Rolls
¼ C warm water
1 package yeast
1 stick melted butter
½ C brown sugar
¾ C buttermilk
1 can pumpkin puree
1 ½ t kosher salt
1 ½ tsp cinnamon
6 to 7 C flour
- In a large mixing bowl, mix the warm water and yeast and let stand for about 5 minutes.
- Thoroughly mix in the melted butter and the sugar until everything is incorporated.
- Stir in buttermilk, egg, pumpkin, salt, and cinnamon.
- A cup or so at a time, add the flour until you have a soft, pliable dough. (Note: This dough makes a very soft roll. Some people like firmer, chewier rolls, if so, add the full 7 cups of flour.)
- Cover the mixture and let rise in warm, draft-free area, 1 to 3 hours, until doubled.
- On a well-floured counter or pastry mat, roll the dough into an almost square rectangle.
- Spread the melted butter over the dough with a pastry brush then generously sprinkle the spice mixture over the dough, leaving about one inch bare along the top edge.
- Roll the dough towards the top until you have a firm log.
- Cut the log for about 1 to 1 ½ inch rolls, then place each roll in a well greased baking pan. (You may need two pans. I had one large pan and one small one).
- Cover the rolls and let rise about an hour.
- Bake at 375, 20 to 25 minutes.
- When cool, frost with the Cinnamon Cream Cheese Glaze.
½ C brown sugar
2 T Cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
About ½ C melted butter
Mix together dry ingredients.
Spread butter evenly over prepared dough, sprinkle generously with spice mixture.
Cinnamon Cream Cheese Glaze
4 oz cream cheese, softened
¼ C butter, softened
1 C powdered sugar
½ tsp vanilla
1 tsp cinnamon
Combine all ingredients in a medium mixing bowl. Beat on high speed until combined.
TIP: For best results, soften cream cheese and butter by letting them sit out at room temperature for a few hours before cooking rather than by microwaving them.
If you are also love fall then you may like some of Sarah’s other fall recipes:
Heirloom Pumpkin Bread
Be sure to follow Sarah’s Fall: My Favorite Season Pinterest board for more autumn-loving inspiration.