So after our trip out to the Pumpkin Patch and converting all those beautiful pumpkins into prime material, I decided that my first attempt to #PUMPKINEVERYTHING would be these Pumpkin Cinnamon Rolls but my own free spirit and what was available in the pantry insisted that I add my own spin.

The Dough

Pumpkin Pie Cinnamon Rolls - The Dough Print Ingredients 1½ cup Evaporated Milk

½ cup Vegetable Oil

½ cup Sugar

1 package (2¼ Teaspoons) Active Dry Yeast

1 cup Pumpkin Puree

4 cups Flour (I used Bread flour since it is what I had on hand but All Purpose is good too)

1 teaspoon Pumpkin Pie Spice

½ cup (additional) Flour

½ teaspoon Baking Soda

½ teaspoon (heaping) Baking Powder

½ teaspoon Salt Instructions In a large saucepan, pour in the can of Evaporated Milk then add a cans measure of water. Add vegetable oil and sugar and heat until hot but not boiling. Once hot, remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Move to a large mixing bowl and add Pumpkin Puree and whisk till combined. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Combine 4 cups of flour with the pumpkin pie spice. Sprinkle it into the saucepan and stir until it just comes together. Cover with a dish towel and set in a warm, draft-free place overnight (But at minimum 1 hour) The mixture should be very puffy and at least doubled in size. In another bowl, mix ½ cup flour, baking soda, baking powder, and salt and stir in with dough until combined. 3.2.2802

Here is where you decide if you want to let it rest an hour or let it rest overnight.

For me, it was late at night and I was not about to stay up another hour and wait for it to be done. So I preheated the oven to 200 degrees and turned it off, creating a nice warm cozy spot for my dough to rise.

You can also let it rise and hour and then place in the refrigerator until morning, which may be what I do the day before Thanksgiving when I plan to make these again.

The Filling

Pumpkin Pie Cinnamon Rolls - The Filling Print Ingredients 1 stick of Butter, Melted (about ½ Cup)

1 cup Sugar

½ tbsp. Molasses

1 teaspoon Pumpkin Pie Spice Instructions Preheat the oven to 375 degrees. Coat the bottom of your baking pans with butter. Turn out dough onto a floured surface and roll it out into a rectangular shape. Add flour to your rolling pin if it's too sticky and roll the dough into a large rectangle about 30 inches by 10 inches wide. Brush the melted butter over the dough with a silicone brush and coat it well. Mix together the sugar, molasses and pumpkin pie spice. Sprinkle this all over the surface of the dough, covering all the melted butter. Roll it up in to a spiral, tightly as you go. Slice ½ inch slices and place them in the buttered pans. Allow them to rise for 15 minutes, then bake for 18 minutes or until nice and golden brown around the edges. 3.2.2802

The Frosting

Pumpkin Pie Cinnamon Rolls - The Frosting Print Ingredients 6 ounces Cream Cheese, Softened

½ cup Powdered Sugar

3 TBSP Evaporated Milk

2 TBSP Melted Butter Instructions Combining all the frosting ingredients in the bowl of an electric mixer. Beat until combined. 3.2.2802

My next challenge in #PUMPKINEVERYTHING will be a Pumpkin variant of Flan which I hope to make instead of my traditional Pumpkin Cheesecake.

Wish me luck!

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