More fall recipes for y’all! If you missed last week’s post, it was another fall-related recipe. It was a cream cheese caramel apple pastry. Very delicious and easier than the name lets on haha.
I decided to go in with some cinnamon rolls but make them fall.
I thought cinnamon rolls remind me of fall cozy vibes so why not add a little pumpkin twist? Omg, that just made me think, instead of rolls you could totally do twists as well.
Anywho, let’s just get into the recipe!
INGREDIENTS
Filling
- 1 cup Pumpkin Puree
- ¼ cup Granulated Sugar
- 1 tsp. Vanilla Extract
- 1 tsp. Pumpkin Pie Spice
- 1 Egg
Dough
- 4 ½ tsp Active Dry Yeast
- 1 cup Lukewarm Water
- 6 tbs. Crisco
- 1 cup Granulated Sugar
- 9 cups All-Purpose Flour
- 2 cups Hot Water
- 1 tbs. Salt
- 2 Eggs
- PAM or Butter for nonstick
Icing
- 1 tbs. Milk
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
INSTRUCTIONS
Add the yeast to 1 cup of lukewarm water. Stir until the yeast has dissolved and cover for 5-10 minutes. When you come back it should be a little bubbly.
I boiled the two cups of water to get them hot.
In a stand mixer add the Crisco, sugar, salt, and hot water. Mix for about 30 seconds. The Crisco will not be totally dissolved yet. Let this mixture cool down so the water is lukewarm.
Mix in two cups of flour and mix until smooth. Continue scraping the sides of the bowl down.
Add the yeast mixture and mix until that has combined.
Add the eggs and mix until combined.
Switch the stand mixer over to a dough hook. One or two cups at a time, add in the remaining flour. Mix until well combined.
At this point, you can knead it in the bowl or on the counter. I found it easier (and cleaner) to just knead in the bowl. You want to add some flour if your dough is still sticky but working it with your hands will also make it easier to form.
Grease another clean bowl and place the dough in. Cover with saran wrap and let double in size for 30 minutes.
While you wait for that, mix together your pumpkin puree, sugar, vanilla, pumpkin pie spice, and eggs.
Place the dough onto a floured surface and roll it out to about an inch thick. I then cut it into a rectangle so it would be square and easy to roll into perfect rolls.
Spread your pumpkin pie mixture over it in a thin even layer. If you like the pumpkin flavor I would recommend going a little more heavy-handed or saving some pumpkin mixture to put over the top of the rolls.
Roll as tight as you can without making a total mess.
Cut the rolls into 2-inch pieces. I went a little bigger because I love dough but it is all preference.
Now I used a springform pan to make getting the rolls out really easy. Spray the pan with nonstick and place your cut rolls into the pan.
Cover and let rise for another hour. They should double in size again.
Then bake them at 350 degrees F for 25 minutes. While they bake mix together the icing ingredients. If you like a thicker frosting add more powdered sugar.
While they cool down, you can pour the icing for optimal dripping gooeyness.
Enjoy your rolls right away or save them for the next morning! To save for later I would place them in the fridge and put them in the oven for a few minutes so you don't lose the crispiness.
First, you are going to start by combining the ingredients you need for the dough. The dough is going to take the longest so it's best to just get it out of the way.
The very first thing is you need to let the yeast activate in warm water for 5 minutes. To do this you need to get warm water from the tap and add the yeast. Stir until the yeast dissolves and then cover for 5- 10 minutes.
In a stand mixer, combine the water, Crisco, sugar, and salt. This mixture won’t completely combine but mix for about 30 seconds.
Once the hot water has come down in temperature, add your mix in 2 cups of flour. Then add in the yeast mixture.
Then add in the eggs.
Once that has been combined, you are going to go ahead and add a cup of flour at a time.
Once that has come together you can roll it onto a floured surface or just knead it in the bowl (which I opted for to avoid more cleaning). Add flour as needed so the dough isn’t too sticky. You want it to stop sticking to surfaces and pull away easily. It should only take a couple of minutes.
Next, place the dough in a greased bowl and cover it with saran wrap. You are going to leave the dough to double in size for 30 minutes.
While that rises you can move on to the pumpkin mixture.
You want to mix the pumpkin puree, pumpkin pie spice, egg, sugar, and vanilla together until combined.
It’s that easy.
Once it has doubled in size you are ready to roll it out on a flat surface. I rolled it out to about an inch thick and made it a big rectangle by cutting off the edges. I ended up with quite a bit of extra dough, I could probably make another 6 or 8 small rolls with it. I just popped it in the fridge and plan on using it later.
Once you have the rectangle you want to work with, you just spread a fairly thin layer of the pumpkin mixture over it.
If you like the pumpkin flavor I would recommend going a little more heavy-handed or saving some pumpkin mixture to put over the top of the rolls.
Roll as tight as you can without making a total mess.
Cut the rolls into 2-inch pieces. I went a little bigger because I love dough but it is all preference.
Now I used a springform pan to make getting the rolls out really easy. Spray the pan with nonstick and place your cut rolls into the pan.
Cover and let rise for another hour. They should double in size again.
Then bake them at 350 degrees F for 25 minutes.
While they bake mix together the icing ingredients. If you like a thicker frosting add more powdered sugar.
While they cool down, you can pour the icing for optimal dripping gooeyness.
Enjoy your rolls right away or save them for the next morning! To save for later I would place them in the fridge and put them in the oven for a few minutes so you don’t lose the crispiness.