October 1, 2014

Pumpkin Cinnamon Rolls with Pumpkin-Cream Cheese Glaze

It started a couple weeks ago while we were celebrating the wedding of some friends.  After a very touching, beautiful ceremony, we found ourselves enjoying cocktail hour with friends and family.  Mid-conversation, a tray of what looked to be martinis were presented to us.  Pumpkin martinis you say?  Sure, I'll try one.  One sip, ahhh - I was in heaven!  They were the most it was the most (okay, so I had two!) delicious pumpkin martini I have ever had!  I tend to not jump on the pumpkin train as quickly as everyone else does when autumn rolls around, but I am officially on board!  Choo choo!  

For my first pumpkin recipe of the season, I made these delectable pumpkin cinnamon rolls.  I decided to amp up the pumpkin and add it not only to the dough, but to the filling and the glaze.  Making cinnamon rolls from scratch may be time consuming, but these are so worth it in the end!  They are certainly a family favorite, and they don't last very long around here at all.  They are amazing warm, but I enjoy them the most when they are cold.  I indulged in two of these bad boys today, so please excuse me while I go do some crunches.  


  • 1/2 c milk, warmed to 110 degrees 
  • 1 pkg dry active yeast
  • 1 1/2 c to 3 c flour
  • 1 1/2 tsp baking powder 
  • 1 1/2 tsp ground cinnamon 
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt 
  • 1 c white sugar
  • 2 tbsp butter, softened 
  • 1 large egg, room temperature 
  • 3/4 c pumpkin puree, divided
  • 2 tsp pure vanilla extract 


  • 2 tbsp butter, softened 
  • 2 tbsp pumpkin puree
  • 1/2 c brown sugar 
  • 1 tsp ground cinnamon 


  • 4 oz cream cheese, softened 
  • 1/4 c butter, softened 
  • 2 tbsp pumpkin puree 
  • 1 tsp pure vanilla extract 
  • 1 c confectioners' sugar 


In a small bowl, whisk together the warm milk and yeast.  Allow the mixture to sit for 10 minutes, until bubbly.  

Meanwhile, in a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.  In a separate large bowl, beat together the butter and sugar.  Beat in the egg, pumpkin puree, vanilla, and the milk/yeast mixture.  

Gradually stir the flour mixture into the wet ingredients.  Add enough flour until the dough pulls away from the sides of the bowl when stirring.  Knead until the dough is soft, moist, and slightly tacky.  Cover and allow the dough to rise in a warm, dark place for 1 1/2 to 2 hours.  

Pound down the dough with your fists on a lightly-floured surface.  Roll the dough into a 9-inch x 15-inch rectangle.  Add the filling.  Evenly spread the butter and pumpkin puree over the dough.  Evenly sprinkle the brown sugar and cinnamon over all.  Starting at the 15-inch edge of the rectangle, roll the dough and pinch the edges together with your fingers to seal.  Cut the dough into 10 to 12 slices.  

Lightly grease a round cake pan, and place the cinnamon roll slices close to together.  Cover and allow it to rise in a warm, dark place for 1 hour.  

Preheat the oven to 350 degrees.  Bake for 25 minutes, or until nicely browned and firm to the touch.

Meanwhile, make the glaze.  In a medium bowl, stir together the cream cheese, butter, pumpkin puree, vanilla, and confectioners' sugar.  Set aside.  

Allow the rolls to cool slightly.  Spread the glaze onto the rolls.

Serve warm and enjoy!

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