Pumpkin Cinnamon Rolls

Looking for something challenging and fun to make? Try Smitten Kitchen’s pumpkin cinnamon rolls! The recipe has been adopted from http://smittenkitchen.com/blog/2012/10/pumpkin-cinnamon-rolls/#more-9172


6 tablespoons (85 grams) unsalted butter, to be divided

½ cup (120 ml) whole milk, warmed

2 ¼ teaspoons active dry yeast (from 1, 0.25-ounce or 7 gram envelope yeast)

3 ½ cups (440 grams) all purpose flour, plus extra for rolling out

¼ cup (packed) (50 grams) light or dark brown sugar

¼ cup (50 grams) granulated sugar)

1 teaspoon (6 grams) salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cardamom (optional)

¼ teaspoon ground ginger

2/3 cups (160 grams) pumpkin puree, canned or homemade

1 large egg

oil for coating rising bowl




¾ cup (packed, 145 grams) light or dark brown sugar

¼ cup (50 grams) granulated sugar

1/8 teaspoon table salt

2 teaspoons (5 grams) ground cinnamon



4 ounces (115 grams) cream cheese, softened

2 tablespoons (30 ml) milk or buttermilk

2 cups (240 grams) powdered sugar, sifted

few drops of vanilla extract (optional)


Making the dough

Melt your butter and brown if you want a little extra flavor. Once the butter has melted, keep cooking it over medium heat for a few more minutes. It will make a hissy noise and sizzle. Remove from the heat and set it aside to cool slightly.

Combine the warmed milk and yeast in a small bowl. After five to seven minutes, it should be a bit foamy.

In the bottom of a separate bowl, combine flour, sugars, salt and spices. If you have an electric mixer, great! If not, use a wooden spoon and then your hands to combine it thoroughly. Add just ¼ cup of the melted butter and stir. Add the yeast-milk mixture, pumpkin and egg. Mix thoroughly.



Scoop the dough onto a well floured surface and flour the dough as well. With a rolling pin, roll the dough into a rectangle. Brush the rest of the melted/browned butter over the dough. Stir together the remaining filling ingredients and sprinkle the mixture evenly over the dough surface. Starting on the longer side, roll the dough into a tight spiral. Don’t worry if it starts to spill over.


With a sharp serrated knife, gently saw the log with a back-forth motion into sections. Divide the buns between two prepared pans. You can sprinkle any sugar that fell out over them. Cover each pan with plastic wrap and let them rise for another 45 minutes.


If you decide to do this ahead of time you can put them in the fridge overnight. With this option, leave them out for an hour to warm up and finish rising.


15 minutes before baking, heat the oven to 350F. Meanwhile, you can make the glaze. Beat the cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle the milk until you get the consistency that you want.

look at that mound of sugar deliciousness! Don’t worry, it gets covered over the dough which can be as large as you want it to be. Just be careful not to make it too thin!


Try to roll it as tight as possible so you get the nice spiral that cinnamon rolls are so known for


Sugar burrito anyone?