Sweet rolls are a favorite around our house and these Quick Pumpkin Cinnamon Rolls were no exception. I based the recipe on the 40 minute hamburger buns from Taste of Home’s Best of Country Breads cookbook. You’ve noticed I use this recipe frequently. The recipe calls for 2 tablespoons of yeast which seems like a lot but it allows you to forgo the rising time. I get great results making dinner rolls, sweet rolls or hamburger buns.
The kids were out of school on Friday and they helped pour concrete sidewalks around the house. I was thrilled that they were home to help. Pouring concrete is way beyond my skill level and puts new meaning to hard work. I stayed busy in the kitchen and attempted to keep the dogs from running through the wet concrete. The big dogs weren’t so bad but my little weanie dog escaped and right down the middle of the wet concrete sidewalk she went. I captured her, washed off the concrete and finished up lunch. We had cheeseburger soup, which the kids declared as something I should blog (I’ll have to make it again to share it.) and these Pumpkin Cinnamon Rolls for dessert. They guys were happy campers or I guess I should say happy concrete finishers.
I added pumpkin to the bread dough and in the filling and the results were a soft sweet roll bursting with fall flavors all slathered in cream cheese icing. I think these would be the perfect breakfast for Thanksgiving morning or actually I’d be happy to eat them any morning for that matter.
Quick Pumpkin Cinnamon Rolls
Adapted from Taste of Home’s Best of Country Breads
- 1 cup warm water
- 2 tablespoons yeast
- 1/4 cup sugar
- 1/3 cup oil
- 1 egg
- 1/2 cup pumpkin puree
- 4 1/2 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 2/3 cup pumpkin puree
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 1/2 cup sugar
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Preheat oven to 400 degrees.
In a large mixing bowl add warm water, yeast, sugar, and oil and stir together. Allow to set for 3 to 5 minutes or until bubbles start to form. Stir in egg and pumpkin. Add 2 cups of flour and combine. Add salt and 1 cup of flour. Stir until a soft dough forms and starts to pull away from sides of bowl. Add additional flour if needed.
Pour dough onto a floured surface and knead for 5 minutes, adding flour as needed until dough is soft and smooth but no longer sticky. Allow dough to rest about 5 minutes.
Roll out to a rectangle shape about 12 x 15 inches.
In a medium size bowl mix butter and pumpkin puree together until smooth. Stir in cinnamon and nutmeg. Spoon filling over dough and spread into a thin, even layer. Sprinkle brown and white sugars evenly over dough. Starting from a long side, carefully roll up dough, pinching the edges to seal. Using a sharp knife (I like to use my bread knife) cut into 1 1/2 inch slices. Place onto a greased cake pan, pie plate or other baking dish.
Bake for 25 minutes or until rolls are cooked through and lightly browned.
Meanwhile, in a large bowl, mix cream cheese, butter and powdered sugar together. Stir in vanilla and milk, mixing until smooth. Pour over warm cinnamon rolls, gently spreading to cover the rolls.
Serve warm or at room temperature. Yield: 16 rolls.