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Nutrition Facts

Serving Size 1 (83g)

Recipe makes 12 servings

Calories 265
Calories from Fat 78 (29%)
Amount Per Serving %DV
Total Fat 8.7g 13%
Saturated Fat 5.3g 26%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 39mg 13%
Sodium 206mg 8%
Potassium 176mg 5%
Total Carbohydrate 44.4g 14%
Dietary Fiber 1.4g 5%
Sugars 25.7g
Protein 3.6g 7%

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Pumpkin Cinnamon Rolls

Recipe #198785 | 2¼ hours | 2 hours prep | add private note
Annacia

By: Annacia
Dec 2, 2006

Heres a new look at an old favorite. Yumm. I used 1 1/2 tsp cinnamon and 1/3 tsp of nutmeg, 1/2 a cup of brown sugar and a really good handful of raisins (not originally ask for at all). After all, isn't it the good stuff in the middle that makes a cinnamon bun?

SERVES 12 (change servings and units)

Ingredients

Caramel frosting

Directions

  1. 1
    In small saucepan, heat milk and 2 tablespoons butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
  2. 2
    In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
  3. 3
    Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.
  4. 4
    In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
  5. 5
    Bake rolls at 350 degrees about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
  6. 6
    Frosting:.
  7. 7
    In small saucepan, heat butter until melted. Stir in brown sugar and milk.
  8. 8
    Stir in brown sugar and milk. Cook over medium low heat 1 minute.
  9. 9
    Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

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Featured Reviews for This Recipe

From: *Huntergirl*

On Oct 24, 2009

Made an almost identical recipe from http://www.recipegirl.com/2009/01/02/amish-pumpkin-cinnamon-rolls-with-caramel-icing/ yesterday and loved them. I added 1/2 tsp pumpkin pie spice to flour mixture and 1/2 cup chopped pecans to filling. I think the pecans and icing really make these rolls.

1 person found this review helpful

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  • From: annlouise

    On Feb 14, 2009

    I used sweet potato instead of pumpkin, and the dough was wonderful to work with. I skipped the raisins, and heaped on the cinnamon and brown sugar, and added nutmeg, ginger and cloves, but I wish I would have used even more spice. The glaze was good; I should have made a full batch instead of half (because of reading reviews about having too much). Still, these weren't too overly sweet; definitely a little bit healthier (and more interesting) than your average cinnamon roll!

    0 people found this review helpful

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  • From: Chef #539394

    On Sep 24, 2009

    I saw this same recipe at http://www.recipelink.com/mf/31/13896 It was posted in 1998. I think when people copy a recipe from another site they should at least say where they got it. That way people can see what you changed.

    3 people found this review helpful

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  • From: Chef #1003032

    On Dec 21, 2008

    It's a tradition of my husband's family to have pilsbury cinnamon rolls out of the can the day after Thanksgiving and Dec. 26. We made these on our own Thanksgiving night and they were ready to eat the next morning. They were excellent and moist. The frosting was too sweet, so for Christmas we'll make less. We're also going to try mixing in some pumpkin with the brown sugar mixture for the centers to hopefully give them a little more pumpkin flavor.

    2 people found this review helpful

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  • Read all 18 reviews

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