I’m forever thinking of new fillings to roll up into cinnamon rolls and to be honest, I can’t believe I haven’t done this one already. I took a can of pumpkin puree, put some puree into my standard cinnamon roll dough recipe, and cooked the rest down with some sugar and spice until it was nice and thick. Spreadable. And wow, you guys, the result was incredible. First, the addition of pumpkin puree in a bread dough made it as soft as a pillow. Have you ever had a dinner roll straight out of the oven? That kind of soft, even when the dough has cooled. It also makes the dough a bright orange pumpkin color, which is perfect for Autumn. Second, the filling is so reminiscent of pumpkin pie, it’s as if the filling was just scooped out of a ready made pie. It’s hard not to just eat the filling! This roll is exactly what we need this time of year, and I hope you get a chance to try for yourself. It’s not too sweet, filled with the perfect pumpkin flavor, and topped with a tangy classic cream cheese icing. Treat yourself! It’s pumpkin season ya’ll!

Pumpkin Butter Cinnamon Rolls

Yield 12-14 rolls

Pumpkin Dough

Dry active yeast 2 ¼ tsp (1 package)

Milk ½ cup

Sugar ½ cup

Butter, soft 4 T

Salt 1 tsp

Eggs 2

Pumpkin Puree ¼ cup

Ap flour 2 cups

Bread flour 2 cups

Pumpkin Butter Filling

Pumpkin Puree 1 15-ounce can (minus ¼ cup for dough)

Water ¼ cup

Brown sugar 2 Tbsp.

Sugar 2 Tbsp.

Cinnamon ½ tsp

Ginger ½ tsp

Cloves 1/8 tsp

Nutmeg 1/8 tsp

Salt ¼ tsp

Cream Cheese Icing

Cream Cheese ½ cup

Butter 4 Tbsp.

Powdered sugar ¾ cup

Vanilla 1 tsp

Directions:

Make the pumpkin butter first. Combine all the ingredients in a small sauce pot and cook down on medium heat, stirring frequently, for about 20-30 minutes. Cook the pumpkin down until its thick like apple butter. Cool in the refrigerator while preparing the dough.

To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up. In a mixing bowl fitted with a dough hook, combine flours, sugar, and salt. Pour in the yeast mixture and turn on low. Add in eggs, one at a time, then pumpkin puree. Scrape down sides as needed, and add in butter pieces until the dough comes together.

Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl. Cover with plastic wrap and place somewhere warm with no drafts or breezes.

Let this proof for 45 minutes. Dough should double in size.

Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”. The dough may be a little sticky from the pumpkin puree addition, so use more flour as needed. Spread the pumpkin filling over, leaving 1/2” from the sides clean. Next, starting from the bottom, roll as tightly as you can until it is all rolled up.

The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife. Cut off 1 1/2“ pieces, you should get around 14. Place them in 2 cake pans, or on a cookie sheet to proof again. Proof for 1 hour in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.

Preheat oven to 350 degrees F (176 degrees C). Bake for about 20-25 minutes, or until golden brown on the sides.

While the rolls are baking, make the glaze. Place the softened cream cheese and the softened butter in a mixing bowl fitted with a paddle attachment. Paddle together until smooth. Add the sifted powdered sugar and vanilla, scrape down sides, and continue to paddle on high until soft and fluffy.

Once rolls are out of oven, immediately brush on as much of the cream cheese glaze as you possibly can- there will be extra so you can put more on individual pieces.. you’re welcome.