Easiest Pumpkin Filled Cinnamon Rolls with Brown Butter Frosting + The secret to the rich pumpkin pie filling!

Easiest Pumpkin Filled Cinnamon Rolls, rich pumpkin filling rolled up in a soft dough baked and iced with an incredible brown butter frosting.  Read further for the secret ingredient in the pumpkin filling and how the dough is the easiest to make.  


Today I am sharing the easiest Pumpkin Cinnamon Rolls you will ever make homemade.

I make these cinnamon rolls with a homemade dough that has stood the test of time.

I use this dough to make all my cinnamon rolls.

It literally takes 30 minutes to make and 30 minutes to rise before baking.  It is soft when rolling out and tender when baked.

The perfect dough to hold all the delicious pumpkin pie filling.


For the filling I make a homemade pumpkin pie filling.  The pumpkin filling seemingly starts out being wet but don't let that trouble you.   

I have fixed that with a secret ingredient, cornstarch.   

As the rolls are baking the filling thickens and bakes into a wonderful gooey sweet pillow of heaven.  


The frosting is simple but oh so tasty.  Brown Butter in the frosting just sends these cinnamon rolls to the next level.

I just love the combination of the pumpkin and brown butter.

If you have not used brown butter before, I hope you will step out and try it. 


Cinnamon Rolls make an appearance at all our family gatherings.

These pumpkin cinnamon rolls are perfect to welcome fall.

I hope you get to make some soon.  Enjoy!



Pumpkin Filled Cinnamon Rolls
Printable Recipe

Ingredients: Brown Butter
  • 1/2 cup butter
Ingredients: Pumpkin Filling
  • 1 1/2 cups sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon cinnamon
  • 2 tablespoons corn starch
  • 1/2 cup butter softened
  • 1 cup pumpkin puree, fresh or canned
Ingredients: Cinnamon Roll Dough
  • 2 cups milk
  • 1 tablespoon yeast (heaping)
  • 5 1/2 - 6 cups flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup brown sugar
  • 1 cup vegetable shortening
Ingredients:  Icing
  • 1/2 cup brown butter, cool and creamy
  • 3 - 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 - 6 tablespoons milk or half and half
In a small saucepan on medium heat, cook butter until golden brown, being careful not to burn, stirring occasionally; set aside to cool.

Pour milk in a 2-cup measuring cup and heat in the microwave on high heat for 1 minute and 30 seconds or until warm but not hot, add yeast and stir until mixed well; set aside to proof (about 5 minutes), stirring occasionally.

In a medium bow, stir together sugar, pumpkin pie spice, cinnamon, and cornstarch.  Add butter and pumpkin puree, stir together until well blended, set aside.

Preheat oven to 400 degrees F.  In a mixing bowl with an electric mixer using the dough hook attachment, mix 5 cups flour, salt, baking powder, and brown sugar until well blended.

Using the dough hook, cut in shortening until mixture resembles course meal, scraping down the sides occasionally.

Stir yeast and milk mixture one last stir and immediately add to flour mixture.  Using the dough beater, beat for 2 minutes.  Add remaining flour mixture a 1/2 cup at a time until dough forms a ball and all the dough is loosened from the sides of the bowl.  On medium speed, knead the dough until smooth and tender in texture, for about 3 minutes.

Turn dough out onto a lightly floured surface, roll out into an approximate 15-inch by 24-inch rectangle and 1/4-inch high,  Spoon pumpkin filling mixture on the dough and spread evenly to the edges.

Starting at long side, roll up jelly roll style as tightly as possible, pinch seam to seal. 

Cut into 16 slices; place with cut side down in two 8-inch cast iron skillets that have been sprayed with a non-stick cooking spray.  (or cut 24 and place on one sheet pan.)  Cover and let rise, about 30 minutes.

Bake for 20-25 minutes or until lightly golden brown and centers of each roll is done.  Cool in pan for 10-15 minutes before frosting.

While cinnamon rolls are cooling, prepare the frosting.  Ina 4-cup measuring cup, mix with a hand mixer or wire whisk, brown butter, powdered sugar, vanilla, and half and half until creamy smooth.  Lavishly spoon over cinnamon rolls.




Looking for more recipes? Use the search bar in the top right hand corner or click on My Recipe Box in the top menu.


Disclosure: The following contains affiliate links.

More Recipes!
Brown Sugar Pumpkin Pie Bars


Apple Cinnamon Rolls


Longview New Journal featured my recipe here!



Visit Kay | Cooking with K's profile on Pinterest.


10 comments :

  1. These would be fabulous on Thanksgiving morning!!!

    ReplyDelete
  2. Kay,

    I just had to click over and see these pumpkin cinnamon rolls. They look and sound amazing! I am pinning and sharing for later. I would love to make some during the holidays. I love your pictures.

    Have a great week!
    Diane

    ReplyDelete
    Replies
    1. Thank you for stopping by to chat! You have a great weekend too...hugs!

      Delete
  3. I have pumpkin just in from the garden. I'm thinking this recipe is perfect for them. My grand kids are coming tomorrow and they love to bake.... maybe this recipe! Yum!

    ReplyDelete
  4. I love the flavors of fall. These sound delicious! Thanks for sharing.

    Linda

    ReplyDelete
  5. I'd sure love to be neighbors with you Sweet lady! I can almost smell these delectable rolls...YUMMERS!!

    ReplyDelete
  6. Hi Kay,
    Your Pumpkin Filled Cinnamon Rolls will sure be a delicious addition to our family gathering, and thanks so much for sharing them with us. Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
    Miz Helen

    ReplyDelete
  7. Oh yum! These look so good! Thanks for sharing at Home Sweet Home!

    ReplyDelete
  8. Love the pictures Kay!! Especially the ones with you. These cinnamon rolls looks so good.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...