Pumpkin Cinnamon Rolls

by Kirsten on September 30, 2011 · 16 comments

in Desserts, Misc. Sweets

Fall is one of the most beautiful seasons here in Colorado. We have crisp morning temperatures, but warm sunny days with blue skies, followed by the most gorgeous sunsets you have ever seen. The Rockies feature the perfect backdrop for “the fire in the sky”, like John Denver would say.

Fall always seems like a very busy time to me. Friends gather together for the last enjoyable outdoor events of the year, before the cold winter temperatures hit and we are all back huddled in our warm and cozy houses.

So, what’s going on at your home? Is this also one of the busiest seasons for you?No matter how occupied you may be, try to find some time to bake. Baking time in the kitchen is almost like therapy. It is so relaxing. And since it is fall let’s get some pumpkin involved. How do pumpkin cinnamon rolls with hazelnuts sound to you?They were a big hit at our house and my always almost starving teens gobbled them up in no time.


For the dough:
*  1/4 cup warm water
*  1 package active dry yeast
*  1/3 cup warm milk
*  1 egg beaten
*  3/4 cup pumpkin puree
*  1 Tablespoon melted butter
*  2 cups flour
*  1 1/4 cups whole wheat pastry flour
*  1/2 cup brown sugar
*  1 teaspoon salt
*  1/2 teaspoon cinnamon
*  1/4 teaspoon ginger
*  1/4 teaspoon cardamom

For the filling:
*  1 stick softened butter
*  2/3 cup sugar
*  1/4 cup brown sugar
*  2 teaspoons cinnamon
*  1/2 teaspoon allspice
*  1/2 teaspoon ginger
*  1/4 teaspoon freshly grated nutmeg
*  1/8 teaspoon cloves
*  1/2 cup hazelnuts, chopped

For the frosting: (Kirsten omitted the frosting, since the rolls were plenty sweet without it)
4 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla bean paste or extract
3/4 teaspoon lemon juice
2/3 cup powdered sugar


In a large bowl, stir the water and yeast together.  Let it stand for about 5 minutes or until it is foamy.  Add the milk, butter, pumpkin, brown sugar, whole pastry wheat flour, salt, and spices.  Mix well for 2 minutes. Add the flour (a little at a time, about 1 1/2 cups to start) until the dough comes together.
Knead until the dough pulls away from the side.  The dough will become smooth and elastic.
Put the dough in an oiled bowl.  Cover with a towel and let sit in a warm place.  Let the dough double, about an hour.

In the meantime you can make the filling.  Mix together the sugars and spices.

When the dough has doubled, turn it out on a flour surface.  Cut the dough in half.
Roll the dough out into a rectangle, approximately 12×16 inches.  Spread the butter all over.

Sprinkle with the sugar mixture and hazelnuts.  Roll into a 20 inch log.  Slice the roll into 15 slices.  Place the slices in a greased 9×13 pan or two 9 inch cake pans.  Repeat with the other half of dough.
Cover the pans with a towel and let rise until doubled, about 45 minutes.

Bake in a preheated 375 degree oven for about 20 to 30 minutes.

Cream together the butter and cream cheese.  Add the vanilla and lemon juice.  Beat in the powdered sugar until smooth. Frost the rolls with the frosting and serve immediately.  Alternatively, you can put the rolls in the fridge after you place them in the pan.  You can take them out of the fridge and let rise and bake.


Adapted from Goodlifeeats.

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Nuts about food October 6, 2011 at 9:52 am

I made my first cinnamon rolls last year and they were pumpkin. I loved the subtle flavor it gave the rolls, so perfect for a fall treat.

Sara @ Saucy Dipper October 3, 2011 at 2:32 am

I love the fall for so many reasons. The orange Aspens and pumpkin foods/drinks especially. Delicious looking treats you've got here!

Carly October 3, 2011 at 2:06 am

Just wanted to let you know that over at createlive, we're just finishing up a pumpkin recipe series called "The 12 Days of Pumpkins." For the next few days, we'll be hosting a link-up, featuring any recipes involving pumpkin, and will be choosing a good number of these recipes to have their own page (which can include your blog name and URL!) in a pumpkin cookbook! Just thought you might be interested in the additional press or being included in a cookbook – and this is a really great recipe! Find the link up here!
Have a great one 🙂


From Beyond My Kitchen Window October 2, 2011 at 12:16 pm

They look amazing. I'm sure it is very difficult eating just one. We had stuffed cabbage last night. A great fall dinner on a rainy damp day.

scrambledhenfruit October 2, 2011 at 4:18 am

Beautifall! Love the cinnamon rolls- I could eat an entire pan of them. 🙂

elisabeth@foodandthrift October 2, 2011 at 2:51 am

Love your cinnamon rolls, Kirsten. Thanks for sharing the yummy recipe. Beautiful photos, as well. Soup is so delicious…love cabbage any way its made, and in soups, especially:DDD

Pam October 1, 2011 at 8:53 pm

Kristen, way to go! Your rolls are great and have to be delicious! I love, love your part of the country and we've talked many times about how much we'd love to live there. Maybe some day.

kitchen flavours October 1, 2011 at 1:37 pm

Sounds and 'smells' so good! The pumpkin must have added the delicious moist and softness for these rolls! Wishing you and your family a great Fall Season!

Susan October 1, 2011 at 1:13 pm

OMG! These look fabulous and I WILL make them this month. Kelly loved pumpkin and October 8th would have been her 39th birthday! Guess what dear friend? I just did the drawing and am about to post for September's Give-Away–You Won!!! XOXO

Kalyan October 1, 2011 at 10:01 am

Just mouthwatering…looks so easy to prepare and delicious!

Care's Kitchen September 30, 2011 at 8:03 pm

Oh how I can smell these from here! I love the fall more than any season for reasons like this! Just Beautiful.

Boulder Locavore September 30, 2011 at 4:12 pm

These sound great. I love the fall flavors. I have a last batch of heirloom tomato sauce on the stove getting ready to can right now. I feel convinved fall WILL come but am currently flumoxed over the high temps. Tomorrow does begin October, right?!

Chele September 30, 2011 at 4:01 pm

I'm a sucker for cinnamon rolls. Pumpkin sounds like an interesting twist.

Karen Harris September 30, 2011 at 12:33 pm

These look delicious Kirsten. You are definitely queen of the cinnamon roll. Beautiful photos.

manu September 30, 2011 at 9:23 am

Sounds good!
Have a nice week end

EliFla September 30, 2011 at 8:55 am

the use of pumpkins in these rolls is really really interesting…when Autumn is going to arrive here (there is a wonderful sun today!!) I'm going to bake them, have a fantastic weekend, hugs, Flavia

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