Pumpkin Cinnamon Rolls with Brown Sugar Glaze

Recipe

12 INGREDIENTS • 8 STEPS • 2HRS 25MINS

Pumpkin Cinnamon Rolls with Brown Sugar Glaze

4.7

3 ratings

Between the pumpkin-y cinnamon smell of the rolls and the sweet brown sugar smell of the glaze, these rolls are irresistible!

Pumpkin Cinnamon Rolls with Brown Sugar Glaze

Save

Homan at Home provides simple and budget-friendly ways to make your house a home.

http://homanathome.com/

Between the pumpkin-y cinnamon smell of the rolls and the sweet brown sugar smell of the glaze, these rolls are irresistible!

2HRS 25MINS

Total Time

$0.70

Cost Per Serving

Ingredients

Servings

12

US / Metric

2 Tbsp

Unsalted Butter

1/2 cup

1 pckg

Instant Dry Yeast

3/4 cup

Canned Pumpkin Purée

3/4 cup

Granulated Sugar

1 tsp

2 1/2 cups

Bread Flour

1/4 cup

1/2 Tbsp

Ground Cinnamon

2 Tbsp

Brown Sugar

3/4 cup

Powdered Confectioners Sugar

1 tsp

Vanilla Extract

Nutrition Per Serving

VIEW ALL

Calories

287

Fat

7.4 g

Protein

8.3 g

Carbs

48.7 g

Pumpkin Cinnamon Rolls with Brown Sugar Glaze

Save

Homan at Home provides simple and budget-friendly ways to make your house a home.

http://homanathome.com/

Cooking InstructionsHide images

step 1

In the microwave, melt Unsalted Butter (2 Tbsp). Add Milk (1/2 cup) and microwave for 30 seconds, or until temperature reaches 100-110 degrees.

step 1 In the microwave, melt Unsalted Butter (2 Tbsp). Add Milk (1/2 cup) and microwave for 30 seconds, or until temperature reaches 100-110 degrees.

step 2

Pour milk and butter into mixing bowl. Add Instant Dry Yeast (1 pckg) and allow it to proof for 5 minutes.

step 2 Pour milk and butter into mixing bowl. Add Instant Dry Yeast (1 pckg) and allow it to proof for 5 minutes.

step 3

Add Canned Pumpkin Purée (3/4 cup) and Salt (1 tsp) and mix together. Mix in Bread Flour (2 1/2 cups) and 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.

step 3 Add Canned Pumpkin Purée (3/4 cup) and Salt (1 tsp) and mix together. Mix in Bread Flour (2 1/2 cups) and 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.

step 4

Place dough in a lightly oiled bowl. Cover and allow to rise for 1 hr. Punch dough down and roll into a rectangle.

step 4 Place dough in a lightly oiled bowl. Cover and allow to rise for 1 hr. Punch dough down and roll into a rectangle.

step 5

Melt Butter (2 Tbsp) for filling. Spread butter on dough. Mix Granulated Sugar (1/2 cup) and Ground Cinnamon (1/2 Tbsp) together. Sprinkle over dough. Roll dough, then cut.

step 6

Place cut rolls into greased 13x9. Allow dough to rise for 30 minutes.

step 6 Place cut rolls into greased 13x9. Allow dough to rise for 30 minutes.

step 7

Bake at 350 degrees F (180 degrees C) for 20-25 minutes.

step 7 Bake at 350 degrees F (180 degrees C) for 20-25 minutes.

step 8

Melt Butter (2 Tbsp) for glaze. Add Brown Sugar (2 Tbsp) and stir until everything is melted. Add Vanilla Extract (1 tsp) and Powdered Confectioners Sugar (3/4 cup). Stir together. Pour over cinnamon rolls after they have finished baking. Enjoy!

step 8 Melt Butter (2 Tbsp) for glaze. Add Brown Sugar (2 Tbsp) and stir until everything is melted. Add Vanilla Extract (1 tsp) and Powdered Confectioners Sugar (3/4 cup). Stir together. Pour over cinnamon rolls after they have finished baking. Enjoy!

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