I tried a recipe for Pumpkin Cinnamon Rolls from Paula’s Bread last week and am in love. I changed them up a just a little so I added a link to her recipe below but I will share my version with you. I had been craving Cinnabon rolls for a few weeks and I was over it. I have issues spending over $4 for a cinnamon roll when I know I can make one for a fraction of the price at home AND I don’t have to worry that there was tree nut cross contamination – allergies suck. I can also make them with whole wheat flour and the sweeteners *I* want to use. I was slightly worried about my non-pumpkin eaters but everyone LOVED them and each had two. Thankfully a friend took the last one off my hands otherwise it would have been eaten by ME…or my husband. It may have ended up in a fight we loved them that much.
These would also be great to make ahead and freeze. Pull them out the evening before and warm them in the morning. YUM!Print
Pumpkin Cinnamon Rolls
- 2 1/2 – 3 1/2 cups whole wheat flour
- 1 tablespoons dry active yeast
- 1/2 cup pumpkin
- 2/3 cup milk
- 3 tablespoons agave syrup
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 cup raw sugar
- 1 1/2 teaspoon cinnamon
- 1/4 cup molasses
- 4 tablespoons butter
- 2 tablespoons butter
- 1/2 cup brown sugar or raw sugar with 1 tablespoon molasses
- splash (1/4 teaspoon) vanilla
- Heat pumpkin, milk, agave, 2 tablespoons butter, and salt.
- Do not boil. If you have a thermometer, heat to about 125.
- Mix in the egg and immediately add to flour and yeast mixture.
- Mix approximately 4 minutes, adding more flour as it mixes until the dough is thick enough to work with.
- I used about 3 cups all together.
- Roll dough into a rectangle, approximately 1/4 inch thick.
- Melt remaining 4 tablespoons of butter and spread over dough.
- Mix together 1 cup raw sugar, 1 1/2 teaspoon cinnamon, and 1/4 cup molasses (black strap is my thing).
- Sprinkle sugar mixture over butter.
- Roll into cinnamon roll shape, starting from one long side so you have a long thin cylinder.
- Slice rolls into 1 inch rounds and place into buttered baking dish with sides.
- Cover with towel/paper towels and set in warm place. I like to set mine on the back of the stove and preheat the oven while they rise.
- Let them rise until almost double. Preheat oven to 350.
- When the rolls are doubled in size, put them in the oven for approximately 20 minutes or until brown and done.
- While the rolls are baking, melt 2 tablespoons butter, 1/2 cup brown sugar or raw sugar with a tablespoon molasses, and a splash of vanilla (1/4 teaspoon for you measurers). Stir all ingredients over low heat until thick.
- When the rolls are finished, place on a serving dish and pour the glaze over it.
- Serve and be prepared to be WOW’ed.
- I know there seem to be quite a few steps to the recipe but they are not that difficult if you work on several at a time.
- Heat the pumpkin and milk mixture while you measure out the flour and yeast.
- Mix the sugar filling while the dough is mixing.
- Make the glaze while the rolls are baking.