Pumpkin Cinnamon Rolls

It’s pumpkin week in our house! I bet your rolling your eyes just like the husband did when I told him about it. But I seriously adore pumpkin.

I made these pumpkin cinnamon rolls last night and there’s only one left. 13 cinnamon rolls gone in less than 24 hours. I’d say they were a success. I especially love the icing. Most cinnamon roll icing is just vanilla flavored but this one has cinnamon. So good.

One more thing.. the recipe says it makes 2 dozen so I halved it and still got 14 out of it. And they’re HUGE. I would definitely recommend cutting it down unless you’re making them for a big group.

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Pumpkin Cinnamon Rolls.

Ingredients

For the rolls:

• 2 tablespoons active dry yeast
• 1/2 cup warm water 110° to 115°
• 4 eggs
• 1 cup shortening
• 1 cup canned pumpkin
• 1 cup warm milk 110° to 115°
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/3 cup instant vanilla pudding mix
• 1/3 cup instant butterscotch pudding mix
• 1 teaspoon salt
• 7 to 8 cups all-purpose flour

For the filling:

• 1/4 cup butter melted
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon

For the icing:

• 3 tablespoons water
• 2 tablespoons butter softened
• 1 teaspoon ground cinnamon
• 2 cups confectioners’ sugar
• 1-1/2 teaspoons vanilla extract

Instructions

1. In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350° for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

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