Between the pumpkin-y cinnamon smell of the rolls and the sweet brown sugar smell of the glaze, these rolls are irresistible!
Author: Homan at Home
Instant Dry Yeast
Canned Pumpkin Purée
Powdered Confectioners Sugar
In the microwave, melt
Unsalted Butter (2 Tbsp)
Milk (1/2 cup)
and microwave for 30 seconds, or until temperature reaches 100-110 degrees.
Pour milk and butter into mixing bowl. Add
Instant Dry Yeast (1 pckg)
and allow it to proof for 5 minutes.
Canned Pumpkin Purée (3/4 cup)
Salt (1 tsp)
and mix together. Mix in
Bread Flour (2 1/2 cups)
Granulated Sugar (1/4 cup)
, 1/2 cup at a time until the dough cleans itself from the side of the bowl. Use dough hook attachment to knead dough for 6-8 minutes.
Place dough in a lightly oiled bowl. Cover and allow to rise for 1 hr. Punch dough down and roll into a rectangle.
Butter (2 Tbsp)
for filling. Spread butter on dough. Mix
Granulated Sugar (1/2 cup)
Ground Cinnamon (1/2 Tbsp)
together. Sprinkle over dough. Roll dough, then cut.
Place cut rolls into greased 13x9. Allow dough to rise for 30 minutes.
Bake at 350 degrees F (180 degrees C) for 20-25 minutes.
Butter (2 Tbsp)
for glaze. Add
Brown Sugar (2 Tbsp)
and stir until everything is melted. Add
Vanilla Extract (1 tsp)
Powdered Confectioners Sugar (3/4 cup)
. Stir together. Pour over cinnamon rolls after they have finished baking. Enjoy!
Nutrition Per Serving
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