Do you like cinnamon rolls? Of course, you do; who doesn’t? Have you ever had Pumpkin Cinnamon Roll? If you haven’t had the privilege of sinking your teeth into one of these Amish delights, you’re missing out on quite the tasty experience, my friend.
But don’t worry, below is all the info you need to know on how to get started!
You Can Do It!
Quite frankly, this recipe is a bit on the lengthy side but believe me, the rewards are worth the wait! Prepping the rolls and the frosting will take 2 hours, and the bake time will be 20 minutes. Pumpkin Cinnamon Rolls are the kind of treat that’s best to prep in advance.
These pumpkin cinnamon rolls are beyond delicious! They embody the harvest season perfectly; make a batch of these serve caramel glazed pumpkin treats and share them with your neighbors. Nothing captures the spirit of autumn like sharing what you have with your community!
How To Serve
Oh, so yummy when warm, these pumpkin Cinna rolls are best consumed fresh and topped with the sweet caramel glaze. You’ll be pleased to know that this tastes excellent with most beverages, hot or cold, and you can have it at any time of day that you prefer.
You can get a dozen delicious pumpkin cinnamon rolls to share with your brood or save for your own snacking needs from the recipe. They’re the perfect treats for birthday parties, picnics, showers, or any festive occasion you can think of, especially if it’s in the fall season.
Bowl– You need to have at least 2-3 bowls to combine the ingredients separately.
Saucepan– Use this to warm the milk and butter.
Electric Mixer– You’ll need a stand mixer to combine the dough ingredients.
Baking Pan– Use a 9-inch square pan to bake the rolls.
Thermometer– Use this to check the temperature of the warm milk mixture.
Rolling Pin– You need this to roll and flatten the dough.
Sieve– Use this or a whisk to aerate the flour mixture.
Wooden Spoon– You can use a regular wooden spoon or metal spoon to stir ingredients together.
Pumpkin Puree– For this recipe, I used Libby’s brand of canned pumpkin puree(unsweetened, of course) to flavor the rolls. If you prefer your pumpkin puree fresh, you can make your own! Just deseed and scoop out the pumpkin’s stringy flesh, roast it in the oven until tender, cool, then blend until smooth. And you are done!
Pumpkin Puree– I used 1/2 cup of pumpkin puree in the recipe. If you don’t have this ingredient, you can sub it with an amount of mashed sweet potato or butternut squash.
Milk– If you need a lactose-free substitute for milk in this recipe, use an equal amount of either soy milk or rice milk.
All The Ingredients
· Butter– Melted and combined with the milk. Also used on the dough and in the icing.
· Milk– Gives a rich taste to the rolls and frosting.
· Pumpkin Puree– Gives the rolls their signature flavor.
· Sugar– Adds sweetness to the rolls.
· Salt– Improves the taste of the rolls by enhancing the flavor of the other ingredients.
· Egg– Beaten and added to the pumpkin mixture.
· Yeast– Used as the leaving agent.
· Flours– Combined and mixed into the pumpkin mixture to make the dough.
· Cinnamon– Combined with brown sugar to make the filling.
· Brown Sugar– Adds a sweet taste and color to the filling.
· Powdered Sugar– Used to thicken and add sweetness to the icing.
· Vanilla– Adds a delicious taste and aroma to the icing.
How To Make Pumpkin
1. Grease a square 9-inch baking pan and set it aside for late.
2. To make the Rolls, start by heating the milk and butter to about 120°F in a small saucepan while stirring often, then set it aside.
3. In a separate bowl, mix the pumpkin, sugar, and salt, and then use an electric mixer to combine it with the warm pumpkin mixture. Mix in the yeast and eggs until evenly blended.
4. In a large bowl, blend the flours, then beat in half of it into the wet mixture for 5 minutes. Add the rest of the flour and mix in thoroughly. The dough will be soft and sticky.
5. Move the dough to an oiled bowl, lightly grease the dough, cover with plastic, and rest for an hour or until twice the original size.
6. After the hour, remove the plastic, punch the dough, and place it onto a floured surface. Knead and turn the dough until it’s smooth and no longer sticky.
7. Remove all but a thin layer of flour from the surface, then roll it out to a 12×10 inches rectangular shape.
8. To add the filling, brush the dough with melted butter, combine the cinnamon and sugar, then sprinkle the mixture on top of the butter layer.
9. Starting from the longest side, roll the dough into a cylindrical shape, then pinch to seal the edges.
10. Using a serrated knife, cut the dough into twelve 1-inch rolls. Transfer them to the prepared baking pan and cover with cling and proof for 30-45 minutes until almost double in size.
11. Preheat the oven to 35 degrees while the rolls rise. Once proofed, bake for 20 minutes until golden brown, then move them to a wire rack lined with wax paper to cool for about 15 minutes.
12. To make the icing, melt the butter in a small saucepan, mix in the brown sugar and milk, then cook the mixture over medium-low heat until the sugar dissolves.
13. Transfer the caramel mixture to a bowl, then add the vanilla and salt. Add the powdered sugar in 1/2 cups stirring until smooth and blended. Keep adding sugar until you reach the desired thickness.
14. Drizzle the icing over the pumpkin rolls while they’re still warm, and enjoy!
Flour-Coat The Surface
After combining all the dough ingredients into a tacky dough, I turned it out onto a surface coated in flour and proceeded to knead it. Why use flour? Without flour, the dough would stick to the surface and our hands, creating a huge mess. Also, the flour reduces the dough’s stickiness, making it smooth and easy to handle.
Rolling Pin Alternative
I placed it on a lightly floured surface to flatten the dough and used a floured coated rolling pin to apply pressure as I rolled the dough evenly. It’s okay if you don’t have a rolling pin as a wine bottle makes a great substitute; just be sure to clean it before using it.
How To Store
These tasty pumpkin rolls are so good that I’m doubtful you’ll have any to store but just in case you do, here’s how! First, allow your rolls to cool, then place them in an airproof container for about 4-5 days, or freeze them for up to 4-6 months.
These Amish Pumpkin Cinnamon Rolls are the perfect little treats to get into the autumn seasons of harvest when everyone is rolling out their very own pumpkin-flavored goodies. Your family won’t be able to get enough of them, so make plenty.
- 1/2 cup pumpkin puree (unsweetened)
- 2 tbs butter
- 1/3 cup milk
- 2 tbs sugar
- 1 egg (beaten)
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup bread flour
- 1 packet active dry yeast (0.25 oz)
- 1 tsp ground cinnamon
- 1/3 cup brown sugar
- 2 tbs butter
- 1/2 cup brown sugar
- 4 tbs butter
- 2 tbs milk
- 1/8 tsp salt
- 1/4 tsp vanilla
- 1/2-1/3 cup powdered sugar (sifted)
- Grease a 9-inch square baking pan.
For The Rolls
- Warm the butter and milk in a saucepan to between 120-130 degrees while stirring often.
- Mix the sugar, pumpkin, and salt in a large mixing bowl and add warm milk to the mixture and beat with an electric mixer until blended.
- Add the egg and yeast to the pumpkin mixture and beat until combined. In another bowl, whisk to blend the bread flour and all-purpose flour, then beat half of this mixture into the liquid ingredients for 5 minutes.
- Mix in the remaining flour until it forms a soft dough, then place the tacky dough into a greased bowl, cover the dough in a thin layer of oil, wrap the bowl in plastic, and put in a warm place to rise for an hour or until it doubles in size.
- After an hour, remove the plastic and punch the dough and transfer to a floured-coated surface. Knead and rotate the dough until smooth while sprinkling with flour to prevent it from sticking.
- Using a flour-coated rolling pin, flatten the dough to 12x10 inches and set it aside.
For The Filling
- Combine the brown sugar and cinnamon and set it aside. Brush a layer of melted butter onto the dough, then sprinkle the cinnamon sugar on top.
- Starting lengthwise, roll the dough tightly until it forms a log, then pinch to seal the edges. Use a sharp knife to cut the roll into 12 i-inch pieces.
- Transfer the rolls to the prepared pan, then cover and allow them to rise for 30-45 minutes or until they are almost double the original size.
- Preheat the oven to 350 degrees while the rolls are proofing, then bake for 20 minutes or light brown. Transfer the baked rolls from the pan to a cooling rack lined with wax paper for 10-15 minutes.
- Prep the icing while the rolls are cooling. Melt the butter in a small saucepan, then mix in the milk and sugar.
- Cook for about a minute over medium to low heat, then pour the hot mixture into a small bowl and let it cool for a bit.
- Add the vanilla and salt, then stir in powdered sugar 1\2 cup at a time until smooth and lump-free. Drizzle this over the warm rolls and serve.