Friday, October 29, 2010

Day 299: Pumpkin Cinnamon Rolls

I'm sure I've mentioned at some point how much I love pumpkin.  I totally go overboard on it this time of year, but there are so many ways to use pumpkin that I never get bored of it.  I'm going try a pumpkin and black bean soup this week, so be looking forward to that!  I made these yesterday for my kids to eat after school.  Once again, I got this off the Internet and forgot to write down where.

Pumpkin Cinnamon Rolls
10" dutch oven

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

In small dutch oven, over a full spread of coals, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. Cut roll into 12 1- inch slices using dental floss. Place rolls cut side up in a well greased 10" dutch oven. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 20-25 minutes or until golden. Use 1 ring on top and 1 ring on the bottom.  Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.

Caramel Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

The Finished Product

The Review

I am so glad I tried these.  They are delicious!  Just the right amount of pumpkin makes them perfect.  Be careful not to over bake them.  Mine got a little too done, so start checking them at about 15 minutes.  These were so good, that I had a hard time saving some for my hubby.  They were a real winner!  Grade A.


  1. I used this recipe this morning for my very first Dutch Oven cooking session. They came out great and the family loved them! Thanks! I can't wait to start using some of the other recipes you have here!

  2. I'm so glad your family loved them! I'm always so happy to hear great dutch oven experiences!


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