Fall always calls for some baking, especially with pumpkin and cinnamon! I have been featuring this combo a little bit this week. Check out the Pumpkin Cinnamon Keto Cookies I featured a few days ago! But honestly, I am obsessed with this time of year! I could go on and on about why I love fall, but ultimately it’s for the food and the sweaters… OH and the delicious smelling candles! And you really can’t go wrong with a big batch of cinnamon rolls. These cinnamon rolls are fluffy, ooey & gooey, and delicious! Adding in the pumpkin flavor to these cinnamon rolls really gives them an earthy flavor that compliments fall so well! I hope you love these and you enjoy this season with friends and family!
Equipment for this recipe:
- Large Mixing Bowl
- 9×13 Baking Dish
- Whisk
- Rolling Pin
- Oven
Ingredients for this recipe:
- Milk
- Butter
- Sugar
- Dry Yeast
- Eggs
- Flour
- Salt
- Pure Canned Pumpkin
- Brown Sugar
- Cinnamon
- Cream Cheese
- Powdered Sugar
- Vanilla
2. Let dough rise for 30 minutes in greased bowl.
3. Flip dough ball out on floured surface.
4. Roll out dough to 1/4 inch thick.
5. Spread pumpkin mixture on top of dough.
Variations:
These cinnamon rolls are amazing and tasty! You can easily adjust them to be lower sugar, regular cinnamon rolls, or more pumpkin flavor!
Lower Sugar- To make cinnamon rolls with low sugar, you can swap out the sugar in the rolls and in the icing with monk fruit sugar! It is one of my favorite sugar swaps that doesn’t make your food taste off. It’s an easy 1:1 swap. Lakanto Monk Fruit Sugar makes and confectioner sugar, a golden sugar, and a white sugar that will all work for this recipe!
Regular Cinnamon Rolls- To make regular cinnamon rolls, simply omit the pumpkin and swap it out for 4 tbsp of softened butter!
Extra Pumpkin Flavor- Extra Pumpkin Flavor- To make a more pumpkin flavored cinnamon roll, add 1 tbsp of pumpkin to the dough batter. You can also add more pumpkin to your spread if you would like!
Other fall recipes from the blog:
Maple Bacon Waffles with Applesauce Glaze
Steak and Eggs with Black Pepper and Parmesan Grits
Ooey Gooey Pumpkin Cinnamon Rolls
Notes
Other delicious fall recipes:
Maple Bacon Waffles with Applesauce Glaze
Steak and Eggs with Black Pepper and Parmesan Grits
Pumpkin Cinnamon Keto Cookies
Ingredients
- Dough:
- 1 1/3 cup milk, lukewarm
- 2 tablespoons butter, melted
- 1/4 cup sugar
- 1 package dry yeast
- 2 eggs
- 4 1/2 cups flour
- 1/2 tsp kosher salt
- •
- Filling:
- 1/2 cup pure canned pumpkin
- 3/4 cup brown sugar
- 1 tbsp cinnamon
- •
- Icing:
- 4 oz. cream cheese, softened
- 3 tbsp butter, softened
- 3 cups powdered sugar
- 1 tbsp milk
- 3 tsp vanilla
Instructions
- In a large mixing bowl, combine milk, butter, sugar, dry yeast, and eggs and set aside for 5 minutes.
- Then, add in salt and a cup of flour at a time until the dough no longer sticks to the sides of the bowl.
- Flip the dough out on a floured surface and knead for 2-3 minutes.
- Place the dough into a greased bowl and cover. Allow to rise for 1 hour.
- Flip the dough back out on a floured surface and roll out with a rolling pin to a 1/4 inch thick.
- Combine pumpkin, brown sugar, and cinnamon to make filling. Spread half of the filling on top of the dough.
- Roll the dough into a large log. Then cut the dough into twelve even slices.
- Place the rolls into a 9×13 greased baking dish. Cover and allow them to rise for 30 minutes.
- Preheat the oven to 350º.
- Put the other half of the pumpkin mixture on top of the cinnamon rolls. Bake the cinnamon rolls for 25-30 minutes or until golden brown.
- Combine cream cheese, butter, powdered sugar, milk, and vanilla and mix well until well blended. I do this with a fork, but you can also use a hand mixer.
- Allow the cinnamon rolls to cool for 5 minutes. Then, top the cinnamon rolls with the icing. Serve while warm!
Nutrition Facts
Ooey Gooey Pumpkin Cinnamon Rolls
Serves: 12
|
Amount Per Serving: 1 Cinnamon Roll
|
||
|---|---|---|
| Calories | 471 | |
| % Daily Value* | ||
| Total Fat 9.9 g | 15.2% | |
| Saturated Fat 5.5 g | 27.5% | |
| Trans Fat 0 g | ||
| Cholesterol 53.1 mg | 17.7% | |
| Sodium 94 mg | 3.9% | |
| Total Carbohydrate 87.3 g | 29.1% | |
| Dietary Fiber 2.1 g | 8.4% | |
| Sugars 48.7 g | ||
| Protein 8.3 g | ||
| Vitamin A 95.7% | Vitamin C 0.2% | |
| Calcium 36.1% | Iron 1.7% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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