Seasonal Potluck: Pumpkin Cinnamon Rolls

I went all out this weekend making these cinnamon rolls. This is the classic example of a food I DO NOT eat. I like sweet stuff, but never for breakfast. I’m totally savory food gal when it comes to breakfast, but every once in a while, I make an exception. The Hubs, being a true southerner, loves stuff like this, and he was thrilled to see me busting out the sugar before noon.

I’d never made cinnamon rolls from scratch before, but The Hubs worked at Cinnabon in high school, so his two cents were helpful. Honestly though, I really hate rolling out dough. Whether it’s for cookies, cinnamon rolls, pie, anything…’s really something I despise. I can never get it to roll in the shape I want, and I always either get a rip in the dough, or its too thick. Maybe I just need more practice, but I really dread it.

It took a couple tries to get this rolled into a nice rectangle, but I managed, and these turned out great. A wonderful brunch option for a gorgeous fall day in SoCal.

Pumpkin Cinnamon Rolls recipe from The Girl Who Ate Everything

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners’ sugar






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  1. says

    It is nice to change things up every once in a while and these rolls look like the perfect choice! I am the opposite, savory is more later in the day.
    No doubt your husband enjoyed these! I know about “dough” problems all to well and am glad you finally worked out those problems.. Great pictures-Yum!

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