Pumpkin Pie Cinnamon Rolls
- Prep Time 0:55
- Cook Time 0:16
- Estimated Cost $5.50
- 12 Comments
Today, while wandering the aisles of the Berkeley Bowl, I found myself lingering near the canned pumpkin. Finally, I popped a couple of cans into my basket and started daydreaming about all the things I could do with them.
Enjoy these plain or with icing. Personally, I think they’re moist enough to go without it, but if you’re an icing person, whisk together 2 tbsp milk, 1/2 cup powdered sugar and a few drops of vanilla and drizzle it over these brunch all-stars.
There’ll be more to come later this week. I made a double-batch of the dough I used for these rolls, so that’ll likely be showing up in new and different forms…
Note: If you don’t have pumpkin pie spice but you do have cinnamon, nutmeg and ginger, use a mixture of those instead.
1 packet yeast $1.50
2 tsp sugar Pantry
1 1/2 cups canned pumpkin $1.50 for a 15-oz. can
3 cups all-purpose flour, plus more for rolling and baking Pantry
pinch salt Pantry
1 tbsp vegetable oil Pantry
1/2 stick butter, at room temperature $1 for a stick
3/4 cup brown sugar Pantry
1 1/2 tsp pumpkin pie spice $1.50 for 1 oz.
- Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
- Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
- Stir in canned pumpkin, flour and salt until a sticky dough forms.
- Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
- Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
- Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
- While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
- Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12"x16").
- Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the expanse of the dough. Roll up tightly, pinching to seal, so you have a 10" long cylinder.
- Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
- Bake for 13-16 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm.
Makes 8-10 cinnamon rolls.