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!
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