Quick, soft, and full of delicious pumpkin and spices. These quick rise pumpkin cinnamon rolls are made for fall. My favorite way to enjoy a cinnamon roll!
Course Breakfast, Dessert
Keyword 1 hour, best, fast, pumpkin
Prep Time 1hour10minutes
Cook Time 20minutes
Total Time 1hour30minutes
3 1/2cupall-purpose flour
1cupbrown sugar packed
1 1/2cuppowdered sugar
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.Note: you can also microwave milk and butter in a microwave safe bowl for 60-90 seconds.
In a large mixing bowl, combine 2 1/2 cup flour, yeast, sugar, nutmeg and salt; mix well. Add water, egg, pumpkin, and the milk mixture; mix.
Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes.
Meanwhile, in a small bowl, mix together brown sugar, cinnamon, nutmeg, ground cloves, and softened butter. It should be the consistency of frosting.
Roll out dough into a 12x9 inch rectangle.
Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in lightly greased baking sheet.
Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375 degrees F.
Bake in the preheated oven for 20-25 minutes. Tops should be slightly golden.
While pumpkin cinnamon rolls bake, make the frosting. Mix ingredients together then beat until fluffy.
Let cinnamon rolls cool 10 minutes. Spread frosting over warm cinnamon rolls.
How to reheat cinnamon rolls: Place a cinnamon roll on a microwave safe plate and microwave 5-8 seconds.