Pumpkin Cinnamon Rolls with Butterscotch-Pumpkin Glaze

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It's Friday! Yaay. I hope everyone has a good weekend! I'm looking forward to doing some baking; I've had that baking itch all week, but have been resisting it. There may be a trip or two to Hyvee in my future, too. :)

I can't believe I don't have a recipe for pumpkin cinnamon rolls on my blog. I searched and searched, and couldn't find one. Well today is the day. You have to make these Pumpkin Cinnamon Rolls with Butterscotch-Pumpkin Glaze.

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They're amazing! I actually tested this recipe a couple of times before I got it right. They're flavorful, flaky and moist. The dough is a sweet yeast dough made from pumpkin, milk, yeast, sugar, oil, eggs, flour and lots of spices.

The dough is rolled out and slathered in brown sugar-cinnamon butter, then rolled up, sliced and baked. The glaze is made from melted butterscotch chips, cream cheese, confectioners' sugar, milk, vanilla, and a little bit of pumpkin. I love that the glaze uses pumpkin, too.

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These rolls would be perfect for an autumn weekend brunch, served with coffee. Or pumpkin spice lattes. They're great as a dessert, too. I had one for dessert one night. Later on I found cinnamon roll icing in my hair. I hate when that happens.

Oh! I forgot to tell you the most important part! These are no-knead cinnamon rolls. No mixer or kneading required!

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Pumpkin Cinnamon Rolls with Butterscotch-Pumpkin Glaze

Dough
1/3 cup warm milk (not hot) (around 100-110 degrees F.)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 cup canned pumpkin
2 tablespoons oil
1 large egg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground clove
3 1/2 cups all purpose flour

2 tablespoons unsalted butter, softened
1/3 cup brown sugar
1 1/4 teaspoons ground cinnamon

Glaze
3 tablespoons butterscotch chips
2 tablespoons cream cheese
1 tablespoon pumpkin puree
1 tablespoon milk
2/3 cup confectioners' sugar
1/4 teaspoon vanilla extract

To make the dough, in a large mixing bowl whisk together 1/3 cup milk, yeast and granulated sugar until well combined. Allow to sit for 10 minutes until yeast is activated and bubbly. Whisk in pumpkin, oil, egg, baking powder, salt, 1/2 teaspoon cinnamon, ginger, nutmeg and clove until well combined. Stir in flour until combined, and a dough ball forms. Lightly cover and allow to rise in a warm area for 1 hour and 30 minutes, or until doubled in bulk. (I used my oven. I preheated it on the lowest temperature, turned it off, then allowed my dough to rise in there.)

On a floured surface, roll out dough to a 1/4-inch thickness, into a rectangle. In a medium bowl, stir together butter, brown sugar and 1 1/4 teaspoons cinnamon until well combined; evenly spread on top of dough. Roll up dough, jelly-roll style. Slice into 10 equal pieces. Place in a greased 9-inch cake pan. Lightly cover and allow to rise in a warm area for 30 minutes.

Heat oven to 400 degrees F. Bake rolls for 15 minutes or until golden brown. Cool pan on a wire rack. To make the glaze, in a medium bowl, stir together butterscotch chips, cream cheese, 1 tablespoon pumpkin and 1 tablespoon milk until combined. Microwave for 30-60 seconds, stirring frequently until melted (It doesn't take long! Don't scorch your butterscotch!). Whisk in confectioners' sugar and vanilla until well combined and smooth. Drizzle glaze over cinnamon rolls.

Makes 10 cinnamon rolls


34 comments:

  1. HELLOOOOOooo Saturday morning breakfast! :D

    beautiful post and photography, such a great flavor combo, and exactly what i've been craving. Thanks so much! love your blog!

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  2. Oh wow! They look so good, unbelieveably good. I'm so envious, I've just eaten fruit and cereal and now I want a pumpkin roll! Wish we could get pumpkin puree in the UK

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  3. Oh, love these. I posted a similar recipe last year with a maple glaze. They were delicious.

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  4. Such gorgeous pictures! Such a gorgeous recipe! How does it happen that you don't have to knead the dough? It must be magic.

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  5. Oh my goodness, this looks amazing!!!! Anything with pumpkin in it has to be awesome and moist. I'll be trying this one out in the very near future. Thanks Emily!

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  6. yum. those are calling to me!!! i like the butterscotch-pumpkin glaze, that is a really nice addition!

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  7. Holy cow! When can I move in? I can't tell you how fantastic it would be to wake up to these beauties baking in the oven (:

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  8. I am so making these tomorrow morning. Hopefully all will go well. THANKS emily!

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  9. Oh my heavens, these look fantastic. I've been craving cinnamon rolls lately too... And my family will be in town this weekend... I definitely think this calls for a cinnamon roll baking sesh tomorrow morning for breakfast!

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  10. Wow these sound amazing. And I love that it only makes one pan. The other recipe I have tried makes so many!

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  11. yum!!! i love the butterscotch glaze!

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  12. cinnamon rolls on their own are delicious but you've really made them delicious squared!

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  13. I like that you put pumpkin in the frosting, too! And I love that these are no knead. Sometimes, I just don't want to do it.

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  14. I love all of your recipes with warm flavors like pumpkin, sweet potato, cinnamon, butterscotch, oat, caramel... they look so delicious and comforting :)

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  15. You had me at pumpkin rolls with butterscotch-pumpkin glaze. These sound great! Love that you found glaze in your hair... sounds exactly like what happens to me :)

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  16. It looks amazing! The color is really mouthwatering!

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  17. oh, i haven't had cinnamon rolls in forever. i'll have to remedy that!

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  18. Pure yumminess. Gosh these look good!

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  19. I saw this post this morning, and have just returned from the grocery store with the ingredients to make them! Can't wait!

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  20. It's a pumpkin lover's dream these days with all the incredible pumpkin based recipes around. These rolls look so light and fluffy, and the butterscotch glaze I could eat with a spoon.

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  21. Jeez. These look ridiculously decadent!

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  22. awww man these look great! I've been slacking lately and haven't gotten much baking done but I think I am going to tackle these tonight!

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  23. I noticed you said you tested the recipe several times before you got it right. Was that just with the ingredients you wanted to add, or the process? I made these last night and tried the first steps three times, even sending my husband back to the store to get different yeast, before saying whatever and just going on with the process. I never got the bubbly thing that's supposed to happen with the yeast, and the dough didn't rise much after it sat. I baked them anyway and they turned out fine, but they definitely don't look like yours. Is there any particular order that the ingredients should be added?

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  24. Cinnamon rolls are my all-time favourite breakfast food. They remind me of my childhood. The sad thing is ... I have never made them myself.

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  25. Thanks everyone!

    Sue, it is magic!

    Shannon, me too! I feel like that's probably what I'm best at.

    Anna, the yeast mixture doesn't exactly get bubbly... just tiny little bubbles. You will see movement in the water. Let me see if I can find a picture.

    Something like this:

    http://www.google.com/imgres?q=activated+yeast&hl=en&sa=X&qscrl=1&nord=1&rlz=1T4GGLL_enUS395US395&biw=1366&bih=556&tbm=isch&prmd=imvnse&tbnid=NEdpzqjrK_PfkM:&imgrefurl=http://international.stockfood.com/image-picture-Activated-Yeast-with-Dry-Yeast-681729.html&docid=QrXKFHb962oUNM&imgurl=http://international.stockfood.com/images-pictures/Activated%252520Yeast%252520with%252520Dry%252520Yeast-681729.jpg&w=500&h=334&ei=RWqkTrXxHPCGsAKC5dGABQ&zoom=1&iact=rc&dur=109&sig=108873665330519583538&page=1&tbnh=110&tbnw=147&start=0&ndsp=23&ved=1t:429,r:2,s:0&tx=107&ty=71

    The milk you use should be warm, but not hot - around 100-115 degrees F. This is critical. Too hot and you'll kill your yeast, too cold and it won't activate.

    Make sure you allow your dough to rise in a warm area. I heated my oven on the lowest setting, turned it off, and allowed my dough to rise in there.

    I tested the recipe with a few different ingredients, and changed the process. I didn't have any problems, so I'm not sure what happened. You could try just dissolving the yeast with the milk and sugar, and don't add the pumpkin. Maybe that would help activate the yeast. I'm going to add some of these tips to the recipe. Hopefully this helps! Thank you for your feedback, Anna.

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  26. Mmm, that glaze alone sounds amazing and then topping cinnamon rolls, *swoon* :)

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  27. Those do look great and you sold me on the no knead part. Must make.

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  28. Thanks for the tips, Emily! The oven thing is a good idea.

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  29. I made these and they turned out sooo delicious. I linkd back to you for the recipe. Thanks for sharing. I can't wait to make them again.
    http://www.visionsofsugarplum.com/2011/10/pumpkin-cinnamon-rolls-with.html

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  30. Oooops, I think I posted the wrong link.
    http://allthingsyummyforfoodies.blogspot.com/2011/10/pumpkin-cinnamon-rolls.html

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  31. i'm pretty sure i'm missing out on some of the most wonderful things by not liking pumpkin. top of the list? that glaze!

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  32. I've been seeing pumpkin cinnamon rolls all over the web but never with this icing! These are offically on my to-bake this :).

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  33. I made this, and I had to do a few things on-the-fly:
    the rolls in the middle of the pan didn't cook in 15 minutes so I put them back in... and noticed the outer ones burning! I covered the pan with foil and cooked it for another 15-20 minutes to get the middle done. When all were done, pretty much ONLY the middle ones were edible! Next time I'm using a rectangular pan!

    --Rhapsody

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  34. Hrm. I, too, had an issue with the dough in the middle not being done while the outside started to get a bit too dark. I might try baking for longer at a lower temp next time (they're totally yummy so I'm definitely going to try it again!).

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