Pioneer Woman Pumpkin Cinnamon Rolls

Pioneer Woman Pumpkin Cinnamon Rolls are made with soft pumpkin puree, warm fall spices, and a rich cream cheese frosting. This easy Pumpkin Cinnamon roll recipe creates a perfect cozy breakfast or dessert that takes about 2 hours and 10 minutes to prepare and serves up to 16 people.

Ingredients Needed:

For The Dough:

• 1 1/2 C. Whole Milk
• 1/2 C. Vegetable Oil
• 1/2 C. Sugar
• 1 Package Active Dry Yeast (2 1/4 Tsp.)
• 1 C. Pumpkin Puree
• 5 C. All-purpose Flour (Divided)
• 1/2 Tsp. Ground Cinnamon
• 1/4 Tsp. Ground Nutmeg
• 1/4 Tsp. Ground Ginger
• 1/2 Tsp. Baking Soda
• 3/4 Tsp. Baking Powder
• 1/2 Tsp. Salt

For The Filling:

• 1/2 C. Salted Butter, Melted
• 1/2 C. Granulated Sugar
• 1/2 C. Brown Sugar
• 1/2 Tsp. Ground Cinnamon
• 1/4 Tsp. Ground Nutmeg
• 1/2 Tsp. Ground Ginger
• 3/4 C. Finely Chopped Pecans

For The Frosting:

• 8 Oz. Cream Cheese, Room Temperature
• 1/2 Lb. Powdered Sugar
• 2 Tbsp. Whole Milk (Plus More As Needed)
• 2 Tbsp. Unsalted Butter, Melted
• Dash Of Salt
• 1/2 Tsp. Maple Extract (Optional)
• 1/4 C. Finely Chopped Pecans

How To Make Pumpkin Cinnamon Rolls:

1. Prepare the Dough: In a large saucepan, combine the milk, vegetable oil, and sugar. Heat until hot but not boiling (105-115°F), then remove from heat. Sprinkle yeast over the liquid and let it sit until foamy (about 5 minutes). Stir in the pumpkin puree.
2. Mix the Dough: In a large bowl, combine 4 cups of flour with cinnamon, nutmeg, and ginger. Stir this flour mixture into the saucepan until the dough just comes together. Cover the pan with a towel and let it sit in a warm place for 1 hour until puffy and doubled in size.
3. Add Remaining Ingredients: After 1 hour, stir in the remaining 1 cup of flour, baking soda, baking powder, and salt until fully combined.
4. Preheat Oven and Prepare Pans: Preheat the oven to 350°F. Grease two 9-inch round baking pans.
5. Roll the Dough: Turn the dough onto a well-floured surface and press it into a rectangle. Roll it into a 12×24-inch rectangle, sprinkling with extra flour if it’s sticky.
6. Add the Filling: Drizzle melted butter over the dough and spread evenly. Mix granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle the sugar mixture evenly over the buttered dough, followed by chopped pecans.
7. Roll and Slice the Dough: Roll the dough tightly into a log, pinch the seam closed, and place the seam side down. Slice the log into 1 1/2-inch thick rolls and place 8 rolls in each prepared pan. Cover with plastic wrap and let rise for 30 minutes.
8. Bake: Bake the rolls for 25 minutes, o until golden brown on top and around the edges.
9. Make the Frosting: While the rolls bake, beat cream cheese, powdered sugar, and milk in an electric mixer until fluffy. Add melted butter, salt, and optional maple extract, and beat until combined.
10. Ice and Serve: Spread the frosting over the rolls as soon as they come out of the oven. Sprinkle chopped pecans over the top, and let the rolls sit for 15 minutes before serving.

Recipe Tips

• Use Fresh Yeast: Make sure your yeast is fresh and not expired. Old yeast may not activate, which will prevent the dough from rising properly.
• Don’t Overheat the Milk: When heating the milk for the dough, make sure it is warm but not hot. Hot milk can kill the yeast and prevent the dough from rising.
• Roll Dough Evenly: When rolling out the dough, make sure it’s an even thickness throughout. This helps ensure all the rolls are baked evenly.
• Let the Dough Rise in a Warm Place: For the dough to rise properly, place it in a warm spot without any drafts. If your kitchen is cold, you can place it in a slightly warmed oven.
• Ice the Rolls While Warm: For a gooey and smooth frosting, spread it over the rolls as soon as they come out of the oven.

How To Store & Reheat Leftovers

At Room Temperature: Store the cinnamon rolls in an airtight container at room temperature for up to 2 days.

In the Fridge: If storing for longer, place the rolls in the fridge in an airtight container for up to 5 days.

Reheating: Warm the rolls in the microwave for 15-20 seconds or reheat in a preheated oven at 300°F for 5-7 minutes.

Nutrition Facts

• Calories: 504
• Total Fat: 25 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 36 mg
• Sodium: 243 mg
• Carbohydrates: 63 g
• Dietary Fiber: 2 g
• Sugar: 33 g
• Protein: 7 g

Try More Pioneer Woman Recipes:

• Apple Cinnamon Swirl Loaf
• Caramel Apple Cinnamon Rolls
• Cinnamon Streusel Bagels

Pioneer Woman Pumpkin Cinnamon Rolls

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: P Pumpkin Cinnamon Rolls

Difficulty:BeginnerPrep time:1 hour 45 minutesCook time: 25 minutesRest time (for rising):1 hour 40 minutesTotal time:3 hours 50 minutesServings:16 RollsCalories:504 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Pumpkin Cinnamon Rolls are made with soft pumpkin puree, warm fall spices, and a rich cream cheese frosting. This easy Pumpkin Cinnamon roll recipe creates a perfect cozy breakfast or dessert that takes about 2 hours and 10 minutes to prepare and serves up to 16 people.

Ingredients

For The Dough:

• 1 1/2 C. Whole Milk
• 1/2 C. Vegetable Oil
• 1/2 C. Sugar
• 1 Package Active Dry Yeast (2 1/4 Tsp.)
• 1 C. Pumpkin Puree
• 5 C. All-purpose Flour (Divided)
• 1/2 Tsp. Ground Cinnamon
• 1/4 Tsp. Ground Nutmeg
• 1/4 Tsp. Ground Ginger
• 1/2 Tsp. Baking Soda
• 3/4 Tsp. Baking Powder
• 1/2 Tsp. Salt

For The Filling:

• 1/2 C. Salted Butter, Melted
• 1/2 C. Granulated Sugar
• 1/2 C. Brown Sugar
• 1/2 Tsp. Ground Cinnamon
• 1/4 Tsp. Ground Nutmeg
• 1/2 Tsp. Ground Ginger
• 3/4 C. Finely Chopped Pecans

For The Frosting:

• 8 Oz. Cream Cheese, Room Temperature
• 1/2 Lb. Powdered Sugar
• 2 Tbsp. Whole Milk (Plus More As Needed)
• 2 Tbsp. Unsalted Butter, Melted
• Dash Of Salt
• 1/2 Tsp. Maple Extract (Optional)
• 1/4 C. Finely Chopped Pecans

Instructions

1. Prepare the Dough: In a large saucepan, combine the milk, vegetable oil, and sugar. Heat until hot but not boiling (105-115°F), then remove from heat. Sprinkle yeast over the liquid and let it sit until foamy (about 5 minutes). Stir in the pumpkin puree.
2. Mix the Dough: In a large bowl, combine 4 cups of flour with cinnamon, nutmeg, and ginger. Stir this flour mixture into the saucepan until the dough just comes together. Cover the pan with a towel and let it sit in a warm place for 1 hour until puffy and doubled in size.
3. Add Remaining Ingredients: After 1 hour, stir in the remaining 1 cup of flour, baking soda, baking powder, and salt until fully combined.
4. Preheat Oven and Prepare Pans: Preheat the oven to 350°F. Grease two 9-inch round baking pans.
5. Roll the Dough: Turn the dough onto a well-floured surface and press it into a rectangle. Roll it into a 12×24-inch rectangle, sprinkling with extra flour if it’s sticky.
6. Add the Filling: Drizzle melted butter over the dough and spread evenly. Mix granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle the sugar mixture evenly over the buttered dough, followed by chopped pecans.
7. Roll and Slice the Dough: Roll the dough tightly into a log, pinch the seam closed, and place the seam side down. Slice the log into 1 1/2-inch thick rolls and place 8 rolls in each prepared pan. Cover with plastic wrap and let rise for 30 minutes.
8. Bake: Bake the rolls for 25 minutes, o until golden brown on top and around the edges.
9. Make the Frosting: While the rolls bake, beat cream cheese, powdered sugar, and milk in an electric mixer until fluffy. Add melted butter, salt, and optional maple extract, and beat until combined.
10. Ice and Serve: Spread the frosting over the rolls as soon as they come out of the oven. Sprinkle chopped pecans over the top, and let the rolls sit for 15 minutes before serving.

Notes

• Use Fresh Yeast: Make sure your yeast is fresh and not expired. Old yeast may not activate, which will prevent the dough from rising properly.
• Don’t Overheat the Milk: When heating the milk for the dough, make sure it is warm but not hot. Hot milk can kill the yeast and prevent the dough from rising.
• Roll Dough Evenly: When rolling out the dough, make sure it’s an even thickness throughout. This helps ensure all the rolls are baked evenly.
• Let the Dough Rise in a Warm Place: For the dough to rise properly, place it in a warm spot without any drafts. If your kitchen is cold, you can place it in a slightly warmed oven.
• Ice the Rolls While Warm: For a gooey and smooth frosting, spread it over the rolls as soon as they come out of the oven.

Keywords:Pioneer Woman Pumpkin Cinnamon Rolls