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Pumpkin Cinnamon Rolls
Author: Kami - NoBiggie.net
Ingredients
  • 2 packages yeast or 4 1/2 teaspoons, dissolved in
  • 1 cup water lukewarm
  • 6 tablespoons Crisco shortening
  • 1 cup sugar
  • 8 cups all-purpose flour plus more if the dough is sticky
  • 2 cups hot water
  • 2 eggs beaten
  • 1 tablespoon salt
  • 1/2 cup butter softened
  • 1/2 cup brown sugar divided
  • 1 15oz can pumpkin puree divided
  • 2 teaspoon pumpkin pie spice divided
CREAM CHEESE FROSTING
  • 4 oz. cream cheese softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter unsalted, softened
  • 1 teaspoon vanilla
  • 1 tablespoon milk add more if needed to thin out frosting
Instructions
For the Pumpkin Cinnamon Roll Dough:

  1. In a small bowl add the yeast to the cup of lukewarm water. Set aside for a few minutes to let it bloom.
 Let mixture cool a little.

  2.  In the bowl of a stand mixer, add the shortening, sugar, salt and hot water and beat for 30 seconds, using the beater blade.

  3. Add in 2 cups of flour and mix until smooth.

  4. Add the water yeast mixture and mix until well combined.

  5. Mix in the eggs.
 Change the beater blade to the dough hook and gradually stir in all the remaining flour and mix with the dough hook for about 3 minutes.

  6. Remove the dough from the bowl. Place the dough on a piece of parchment paper that has been lightly floured.

  7. Knead the dough by hand, add more flour if the dough is too sticky. Knead until dough feels smooth.
 

  8. Place dough in a bowl and cover the top with plastic wrap. Let the dough rise for 30 minutes.

  9. After the dough has doubled in size, remove it from the bowl and divide it in half.
  10. On the same floured parchment paper surface, roll with a rolling pin one half of the dough into a rectangle shape.
  11. Spread softened butter and half the pumpkin puree evenly over the top of the dough. (If butter is not completely softened, you can grate the butter over the top.)

  12. Sprinkle dough with brown sugar and pumpkin pie spice. You can add extra brown sugar and pumpkin pie spice if you’d like.


  13. Roll up dough into one long roll. Cut rolls about two inches thick, using a long piece of dental floss. Place rolls on parchment covered pans. 

  14. Repeat all these steps for the second batch of dough.


  15. Let the rolls rise until doubled in size. Bake at 425 for 10 minutes.

  16. Reduce the heat to 350 and bake until lightly browned…about 5 more minutes. Remove the rolls from the oven and let cool.


For the Cream Cheese Frosting:

  1. Make the cream cheese frosting while the rolls are baking. In a medium bowl, whisk together the cream cheese, softened butter, sugar, vanilla and milk. Add additional milk to thin frosting if desired. Frost the rolls while they are warm. Enjoy!

Recipe Notes

You can refrigerate these rolls in the pans covered with plastic wrap overnight and bake in the morning. When ready to bake, pull the rolls out of the fridge and let them come to room temp and rise a little while the oven preheats. When ready...bake. Top with the cream cheese frosting and enjoy!