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.
Pumpkin Cinnamon Rolls
from Taste of Home
Ingredients
For the rolls:
2 tablespoons active dry yeast
1/2 cup warm water (110F to 115F)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110F to 115F)
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
- 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).
- 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.
- 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.
- 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.
- Bake at 350F 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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Oh my those are mouth watering–will have to try these for sure!
I am drooling just reading the recipe!! I will definitely have to make these.
.-= Amy-Cutting Coupons in KC´s last blog ..Pumpkin Chocolate Chip Cookie Recipe =-.
wow — those sound great! I’m right there with you about loving pumpkin … oh my!!
pumpkin and apples make this my favorite time of year :)
It sounds fantastic but I’m not a huge fan of using pre packaged ingredients. What could I substitute for the butterscotch pudding mix?
I’m really not sure. I googled it and a lot of people said to use sour cream or yogurt since the pudding helps to keep the dough soft. You could give that a try. Sorry I couldn’t be of more help! :)