Pumpkin Cinnamon Rolls - Two Ways
Pumpkin Cinnamon Rolls are ultra soft and fluffy and either filled with the classic cinnamon filling or stuffed with Nutella.
Servings: 18 rolls
For the Dough
- 1 Tablespoon instant yeast
- 3/4 cup warm milk
- 1/3 cup white sugar
- 1/2 cup butter melted
- 2/3 cup pumpkin
- 1 and 1/2 teaspoons salt
- 2 eggs
- 4 and 1/2 cups white bread flour
For the Filling
- 2 and 1/2 Tablespoons cinnamon
- 1 cup brown sugar
- 6 T butter softened
- 3/4 cup Nutella
For the Frosting
- 1/2 cup butter softened
- 1 and 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 oz cream cheese
- 2 Tablespoon heavy cream or milk
In a large bowl, dissolve yeast in warm milk. Stir in sugar, melted butter, pumpkin, salt and eggs. Add enough of the flour for the mixture to forms a soft dough. Turn out onto a floured surface and knead until the dough is smooth and elastic. Let rise until double in size.
Prepare the filling ingredients by stirring together the cinnamon and brown sugar. Roll out the dough into a rectangle 20 inches x 15 inches. Spread the butter on the dough with a butter knife and then sprinkle on the brown sugar/cinnamon mixture. (For the Nutella version, skip the butter and cinnamon mixture and spread the dough with Nutella spread. Microwaving it for 10 seconds will help it spread better.)
Roll the dough up lengthwise and pinch to close. Cut the log of dough into 1 inch slices with a knife or thread. Place the the rolls 1 inch apart in a greased pan. Let rise until double.
Preheat oven to 400 F. Bake the rolls for 10 minutes. Immediately prepare the icing. Beat together the butter and cream cheese until fluffy, beat in the vanilla, powdered sugar and cream. Immediately spread onto warm rolls or drizzle with more Nutella. They are best when warm, straight from the oven.
Serving: 1roll | Calories: 348kcal | Carbohydrates: 33g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 244mg | Fiber: 1g | Sugar: 26g