These extra gooey pumpkin cinnamon rolls are my most favorite breakfast indulgence! Before I start to add my Christmas cookies and holiday breads, there is one more pumpkin recipe that has to be shared here. You should consider making these for Christmas morning. You could prep the rolls the night before leave in the refrigerator overnight.
In deciding on a recipe to try with the yeast, I was brainstorming all over the place with different breads and rolls. Since it is officially fall and more importantly, pumpkin baking season, I knew exactly what to bake: Pumpkin Cinnamon Rolls.
Sweet little baking hands were there to assist that morning. Lucky me. 🙂
Red Star has a fantastic yeast called PLATINUM Superior Baking Yeast that could help ease some of your yeast fears. As an avid bread baker, I couldn’t wait to dig into my new yeast packets to see the results for myself. With the advent of fall, Pumpkin Cinnamon Rolls was an obvious first recipe to try with their new yeast.
Red Star Yeast helps making homemade bread a little more easy and enjoyable. Just looking at these gorgeous pumpkin cinnamon rolls again today, I am reminded about why I’m so in love with baking my own bread. The smell of pumpkin and fall spices baking on a Sunday morning in magical fluffy buns is like paradise.
Red Star’s PLATINUM Superior Yeast is a premium instant yeast blended with dough improvers commonly used by professional bakers that will make your dough so forgiving that you will never be intimidated by yeast again!
I was intrigued with trying Platinum also because of the fact that it is very effective in making whole grain recipes light and larger in volume. You know that sometimes when baking a whole grain recipe it could be a little more solid-this is no longer a baking issue using Platinum. I was extremely satisfied with the result.
• Simple to use. So forgiving it takes the intimidation out of baking with yeast!
• Strengthens the dough and improves dough tolerance to variations in kneading, rising, and flour quality.
• Produces consistent baked products home bakers will enjoy.
• Increases the amount of leavening retained in the dough.
• Decreases the risk of the dough collapsing after proofing or during baking.
• Increases oven ‘spring’ and the finished volume of the baked product.
• Works great in any bread recipe, but is particularly effective in producing healthy whole grain and sweet breads that are light, airy, and larger in volume.
Disclosure: I was compensated by Red Star Yeast for writing this post. My opinion’s are entirely my own. I was already a huge fan of Red Star Yeast, so I couldn’t wait to try their Platinum yeast!
Post originally posted in 2012. Updated photos.
Pumpkin Cinnamon Rolls
- 1/4 cup warm water 100 to 110 degrees
- 1 1/4 ounce envelope Platinum Superior Baking Yeast
- 1/3 cup warm milk 100 to 110 degrees
- 1 egg beaten
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 Tablespoon melted butter I used Earth Balance margarine
- 1/2 cup brown sugar
- 2 cups all-purpose flour I used King Arthur
- 1 1/2 cups whole wheat flour I used King Arthur
- 1 teaspoon salt
- 1 teaspoon ginger adjust according to your taste
- 1 teaspoon cinnamon adjust according to your taste
- 1/2 cup unsalted butter softened (I used Earth Balance margarine)
- 1 cup sugar you could also use brown if you like
- 3-4 teaspoons cinnamon adjust to your taste
- add chopped pecans if you like
- In a mixing bowl (I used my stand mixer) sprinkle the yeast over the warm water. Let stand until foamy; about 5 minutes.
- Beat in on medium-low speed the milk, egg, pumpkin puree, melted butter and brown sugar until combined.
- Gradually add the flours and salt, scraping down side of bowl, until a soft dough forms. I ended up adding a little extra flour until I had a workable dough.
- Remove the dough from the mixer and knead until smooth (add more flour if too sticky. Knead until smooth. The dough will be a little more sticky. That’s fine. You just want the dough to hold its shape).
- Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hour (until puffy-not necessarily doubled in bulk).
Make the Filling:
- In a small bowl, whisk together the sugar and spices; set aside.
Back to the dough:
- Gently deflate the dough, and transfer it to a lightly floured work surface. Cut the dough in half.
- Roll the dough out into a rectangle, approximately 12×16 inches. Spread the butter all over. Sprinkle on the cinnamon sugar.
- Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 1/2 inch pieces.
- Place the slices in a greased 9×13 pan (this was a 9x9 pan) or two 9 inch cake.
- Repeat with the other half of the dough.
- Cover with clean kitchen towel and let sit in a draft-free spot spot until buns double in size, about 30 to 45 minutes.
- Heat oven to 350°F. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
- While rolls bake, put together the pumpkin glaze:
- In a small bowl, whisk together the glaze ingredients. Add more milk as necessary to make a smooth glaze. Invert buns to a serving platter.
- Drizzle glaze on top of warm buns. Serve warm! ENJOY! If you have any left, refrigerate them. I doubt you will have any leftovers.;)
- To make the night before: You can prepare the rolls and place them in the greased pans and leave overnight in the refrigerator. The next morning, remove the pans from the refrigerator and let the rolls rise. Bake at 350 F for 30-40 minutes.