You’ll love these seasonal cinnamon rolls made with pumpkin, spices, brown sugar, and chopped nuts.

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 1 dozen rolls

Ingredients

    Rolls:
  • 1/4 cup honey
  • 3 tablespoons butter
  • 1/2 cup milk
  • 4 - 4 1/2 cups all-purpose flour
  • 1 envelope (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • Filling:
  • 1/2 cup (1 stick) butter, melted
  • 1 cup light or dark brown sugar, packed
  • 2 tablespoons pumpkin pie spice or ground cinnamon
  • 1 cup finely chopped pecans or walnuts
  • Icing:
  • 8 ounces cream cheese, softened
  • 2 cups confectioners’ sugar, sifted
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Directions

  1. To make the rolls, warm honey, butter, and milk in a saucepan over medium heat until butter is melted. Remove from heat and let cool for 5 minutes, or until mixture reaches 120-130°F.
  2. In the bowl of a stand mixer fitted with a dough hook attachment, add 3 cups flour, active dry yeast, and salt; mix to combine. Add milk mixture, eggs, and pumpkin puree and mix to form a wet dough.
  3. Add remaining flour 1/4 cup at a time until dough pulls away from bowl and is smooth and elastic. You may not need all 4 1/2 cups of the flour. Cover with plastic and place in a warm spot to rise until doubled, about 1 hour.
  4. Gently punch down dough to release any air bubbles and turn it out onto a lightly floured work surface. Roll into a large rectangle about 18x10-inches. Spread melted butter over dough and sprinkle with the brown sugar, pumpkin pie spice or cinnamon, and nuts.
  5. Starting with one long end, roll up tightly into a log. Using a sharp knife or unscented floss, cut into 12 rolls. Grease a 9x13-inch baking pan and arrange rolls in pan. Cover with plastic wrap and let rise until doubled again, about 30 minutes.
  6. Preheat oven to 375°F. Bake rolls until golden, 18-20 minutes.
  7. To make the icing, beat cream cheese with an electric mixer until smooth. Add confectioners’ sugar, butter and vanilla and mix until smooth. Spread icing on warm rolls and serve immediately.

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