My family and I normally have cinnamon rolls once during the weekend. It’s almost becoming a tradition of sorts. With that said, we have tried so many different kinds of recipes. This just might be my favorite pumpkin recipe.
They do take a little time, but they are oh so worth it!! Full of the butter goodness of a roll and the sweetness of a dessert. What more could you ask for?
Since it is Fall I do feel inspired to tell you about some of my other favorite pumpkin recipes to make your autumn even more festive! You have to try our Instant Pot Pumpkin Snickerdoodle Bread, Pumpkin Sheet Cake Recipe, and you definitley cannot forget the Pumpkin Spice Muffins Recipe.
Make sure you have everything in the list below to make this delicious pumpkin dessert!
Homemade cinnamon rolls recipe ingredients:
- Warm water
- Canned pumpkin puree
- Cream cheese
- Vanilla extract
- Powdered sugar
- Raisins/chopped walnuts/pecans (choose one, but they are also optional)
Since it is Fall you might have a pumpkin that you are looking for pumpkin puree recipe ideas, so why not use the pumpkin puree it in this recipe?! Take a look at The Pioneer Woman’s Best Pumpkin Puree Recipe and use it in place of the canned pumpkin.
Have these kitchen necessities handy:
- Small mixing bowl (3)
- Wooden spoon
- Stand mixer (THIS is a great one and normally comes with a dough hook)
- Dough hook
- Measuring cups
- Nonstick cooking spray
- Large mixing bowl
- Plastic wrap
- Hand mixer
- Rolling pin (THIS is an awesome one!)
- Rubber spatula
- Sharp knife
- 9×13 baking pan
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How to make our favorite pumpkin recipe:
To begin this recipe in a small bowl combine the warm water, yeast, and a teaspoon of sugar and still it all together until the yeast is dissolved and the froth doubles.
In your stand mixer with the dough hook attachment, add in the milk, eggs, pumpkin, margarine, ½ cup of sugar, nutmeg, salt, cloves, and combine it all together until they are smooth.
If you do not have a stand mixer then use a wooden spoon to mix it to begin with and then finish kneading it with your hands until the dough is smooth.
Next, add in 4 cups of flour into the mixing bowl and pour the frothy yeast mixture over top of it. Knead the mixture together for 5 minutes. While its kneading at ½ cup of flour at a time until the dough barley begins to clean the sides of the bowl.
Using another bowl, spray the inside with nonstick cooking spray and then place your dough in the bowl and cover it with a wet kitchen towel or plastic wrap sprayed with nonstick cooking spray.
While the dough is rising, make up the filling in another bowl.
In a small bowl, place the room temperature butter and pumpkin puree and using an electric mixer to combine them together until they reach a smooth consistency.
In another small bowl, combine together the brown sugar and cinnamon. Then set both of the bowls off to the side.
When the dough is done rising, flour a clean surface and turn the dough out onto it. You will want to try and roll the dough out into a 16×21 inch rectangle, but keeping the dough about 1/4th of an inch thick.
After the dough is rolled out, spread the pumpkin and butter filling over all of the dough and then top the filling with the cinnamon sugar mixture.
Once that is done, lightly press the filling into the dough and then begin to roll the long side of the dough into a long tube or log shape.
Using a sharp knife, make a cut through the dough about every 2 inches. You should get about 12 rolls.
Place the cut rolls into a greased 9×13 pan and cover the pan to let it rise until the dough has about doubled in size. This should take about 30 minutes or so.
While the dough is rising preheat the oven to 400 degrees.
After the rolls have risen, place the pan in the oven and bake the pumpkin cinnamon rolls for 15-20 minutes.
While the rolls are baking make the frosting.
In a small bowl combine the softened cream cheese, butter, powdered sugar, and vanilla extract until the frosting becomes smooth.
Once the cinnamon rolls are done baking take them out of the oven and spread the frosting over top while they are warm.
Now just serve them and enjoy!
ALL THE ROLL RECIPES!
Cinnamon rolls are one of those things that so many people love and eat at any time of the day. We have a lot of cinnamon roll recipes (and much more) on our YouTube channel where we show you how to make each recipe from beginning to end.
One of my new favorite cinnamon roll recipes to make is in the Instant Pot. Our one hour Instant Pot cinnamon rolls are so tasty and easy to make and in such little time.
You can never have enough cinnamon rolls recipes!
- Mini Pumpkin Cinnamon Rolls
- The BEST Homemade Cinnamon Rolls
- Homemade Apple Cinnamon Rolls Recipe
- Cake Mix S’mores Cinnamon Rolls
- Cinnabon Cinnamon Roll Cake Recipe
Pumpkin Cinnamon Rolls Recipe
- 1/4 cup warm water
- 2 1/2 teaspoons yeast
- 1 teaspoon sugar
- 1/2 cup milk
- 2 eggs
- 1 cup canned pumpkin puree
- 1/3 cup margarine melted
- 1/2 cup sugar
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 5-6 cups flour
- 1/2-2/3 cup canned pumpkin puree to your preference
- 1/2 cup butter room temperature
- 1 cup brown sugar
- 2 Tablespoons cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 3 Tablespoons butter
- 1/2 teaspoon vanilla
- 2 - 2 1/2 cups powdered sugar
- Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
- In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, 1/2 sugar, nutmeg, salt, and cloves. Mix until smooth (don't have a mixer? You can still make these. I first used a wooden spoon until it got to be too hard and then I started using my hands. You have to knead it for a while to get that smooth consistency, but it can be done).
- Add four cups flour to the mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 cup at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
- Spray a bowl with nonstick cooking spray. Place dough in greased bowl. Cover with a wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow dough to raise until doubled, or about one hour.
- While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl, combine brown sugar and cinnamon, set both bowls aside.
- Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
- Roll up long side of the dough, forming a long tube. Cut tube with a sharp knife, about every two inches, making 12 rolls. Place rolls in lightly greased 9x13 inch baking pan. Cover and let rise until the dough has nearly doubled, about 30 minutes.
- Preheat oven to 400 degrees.
- Bake rolls in oven until golden brown, about 15-20 minutes While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla to make frosting. Spread frosting on warm rolls before serving.
Recipe Source: Compliments To The Chef
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