This Pumpkin Cinnamon Rolls Recipe Is Bound To Become A Fall Favorite
Convenient canned pumpkin is the secret to these easy, from-scratch buns that we guarantee will disappear fast
Growing up, I loved to eat the Pillsbury cinnamon rolls that came in a tube. So when the idea for our Pumpkin Cinnamon Rolls recipe came about, I was all in! There’s something nostalgic about the smell of these breakfast buns wafting through my house. And I don’t know about you, but there always seems to be extra canned pumpkin around. Like if you open a 15 oz. can to make this Pumpkin Cake Roll, you’ll still have enough leftover for this recipe.
When I make the Pumpkin Cinnamon Rolls recipe or a classic cinnamon rolls, I remember this clever test kitchen trick. Use a piece of thin dental floss to help slice the rolls before baking. The rolls keep their shape and the filling stays in place.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 Tbs. active dry yeast
- 1/4 cup warm water (100°F–110°F)
- 3 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup butter, at room temp.
- 1/4 cup + 2 Tbs. sugar
- 2 eggs
- 3 tsp. pumpkin pie spice
- Orange concentrated food coloring (optional)
- 1/3 cup raisins
Instructions
PrintCoat large bowl with cooking spray; set aside. In separate bowl, combine yeast and warm water; let stand 5 min. On low speed, beat yeast mixture, flour, pumpkin, 1⁄4 cup butter, 1⁄4 cup sugar, 1 egg, 11⁄2 tsp. pie spice and salt until dough forms. If desired, beat in 3–4 drops orange food coloring. On lightly floured surface, knead dough until smooth, about 3 min. Transfer dough to reserved greased bowl. Cover; let rise until doubled in size, about 1 hr.
Coat 10" springform pan with cooking spray. In small bowl, combine remaining 2 Tbs. sugar and 11⁄2 tsp. pie spice. Roll out dough to 15"x10" rectangle. Spread with 2 Tbs. butter; sprinkle with sugar mixture, then raisins. Roll up jelly-roll style into log; cut crosswise into 12 slices. Place slices, cut sides up, slightly touching in springform pan; flatten to 21⁄2" rounds. Cover; let rise in warm place until slightly larger in size, about 20 min.
Heat oven to 350°F. Uncover rolls. Beat remaining egg; brush over dough. Bake until lightly browned and baked through in centers, about 25 min. Brush dough with remaining butter. Let cool.
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