October 21, 2019

Pumpkin Cinnamon Rolls

Name: Pumpkin Cinnamon Rolls
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Yield: 12 rolls
Ingredients: 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

Make the fall season extra special with these delicious Pumpkin Cinnamon Rolls. Classic cinnamon rolls get a fall twist with pumpkin puree and fall spices.

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.

This is what I mean about the second rise. This is how the rolls will look when they are ready to place in the oven and bake. The cinnamon brown sugar filling paired with the pumpkin dough smells absolutely divine while baking! Oh, and did I mention the pumpkin glaze. Incredible!

Look at these rolls! Seriously, it is worth all the effort to have these incredible rolls waiting for you. I will wake up any day at 5AM to have my own ooey, gooey and super soft and fluffy pumpkin cinnamon rolls!

Beautiful soft rolls beckoning you to pull them apart and dig in. I liked my rolls just as they were right out of the oven. I’m not too crazy about overly sweet treats. My dad happened to come by as they were just baked and he took a couple home. I surprised my neighbors with a plate of these and they loved the pumpkin glaze.

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.

Now here is why I don’t make cinnamon rolls more often. If I would want to have them ready for breakfast on a weekend morning, I would have to wake up at 5 AM. I decided to make the dough on the evening before I would bake the next the day. I prepped my dough and let it rise. After it rose, I made my rolls and put them in my prepped pans. I put the pan with the rolls in the fridge over night. The next morning, I took out the pans to let them rise before baking.

And boy, did the dough rise! I was afraid it wouldn’t be the same from rising in the fridge. I fit them into a square baking pan and even had some stragglers that I put into muffin tins. I let those rise for about an hour and man, pumpkin cinnamon dough delight!

Sweet little baking hands were there to assist that morning. Lucky me.

Red Star Yeast 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.

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.

After preparing the dough and allowing to rise, you cut the dough into the pieces and place in the pan. You have to wait for them to rise again. That is a key step in making the fluffiest pumpkin cinnamon rolls…the second rise!!

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! It helps making homemade bread a little more easy and enjoyable.

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!

Another great roll recipe is our cinnamon buns!! For the pumpkin fans, these pumpkin spice donuts are super easy to make and SO GOOD!!

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Post originally posted in 2012. Updated photos.

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