Best 5 Pumpkin Cinnamon Rolls With Cream Cheese Frosting Recipes

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PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE FROSTING



Pumpkin Cinnamon Rolls with Cream Cheese Frosting image

Spice up any fall morning with these light and fluffy pumpkin cinnamon rolls. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 2h20m

Yield 12

Number Of Ingredients 21

¼ cup unsalted butter
2 ¼ teaspoons active dry yeast
¾ cup Almond Breeze Original OR any Almond Breeze Almond-Cashew Blend
½ teaspoon granulated sugar
3 cups bread flour, plus more for dusting
2 tablespoons dark brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
½ teaspoon salt
1 egg
½ cup pumpkin puree
¼ cup butter, softened
⅔ cup packed dark brown sugar
2 tablespoons ground cinnamon
4 ounces light plain cream cheese
½ cup powdered sugar
½ teaspoon vanilla
¼ teaspoon ground cinnamon
2 teaspoons Almond Breeze Unsweetened Original or Almond Cashew Original

Steps:

  • Place 1/4 cup butter in small sauce pan over medium high heat. Butter will begin to melt, foam, and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough.
  • In bowl of an electric mixture, add warm almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl.
  • Once the milk is a bit foamy from the yeast add in 1/2 of the flour mixture, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
  • Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for about 1 1/2 hours or until doubled in size.
  • In a small bowl, combine the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar and cinnamon. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife, gently cut into 12 slices.
  • Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don't skimp). Place cinnamon roll slices in pan, cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later, you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and bring to room temperature.
  • To bake, preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling, make the frosting by combine cream cheese, powdered sugar, vanilla, cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!

Nutrition Facts : Calories 310 calories, Carbohydrate 48.1 g, Cholesterol 41.1 mg, Fat 10.6 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 6.2 g, Sodium 197.2 mg, Sugar 19.9 g

PUMPKIN CINNAMON ROLLS



Pumpkin Cinnamon Rolls image

Cinnamon rolls get a fall makeover in this nutty and spiced version from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 3h5m

Yield 24 servings

Number Of Ingredients 25

1 1/2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup pumpkin puree
4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for buttering pans
1 stick (1/2 cup) butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans
8 ounces cream cheese, softened
1 3/4 cups to 2 cups powdered sugar
1/4 cup whole milk, plus more if needed
2 tablespoons butter, melted
Dash of salt

Steps:

  • For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
  • Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
  • After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
  • Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
  • Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
  • For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
  • Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
  • Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
  • For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
  • Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
  • Delicious!

CREAM CHEESE PUMPKIN ROLL



Cream Cheese Pumpkin Roll image

This is great for a Halloween or Thanksgiving dessert.

Provided by Junia Sonier

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h50m

Yield 10

Number Of Ingredients 14

3 eggs
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
  • Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
  • Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
  • Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
  • Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g

CINNAMON ROLLS WITH CREAM CHEESE FROSTING



Cinnamon Rolls With Cream Cheese Frosting image

These delicious rolls are very easy to make because your bread machine does all of the hard work. They are best when served warm, and reheat well (if they last that long). Preparation time is approximate as "dough" cycle times vary with different bread machines.

Provided by Bayhill

Categories     Yeast Breads

Time 3h20m

Yield 20 rolls

Number Of Ingredients 17

1 cup milk (80 to 90 degrees)
1/4 cup water (80 to 90 degrees)
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup vanilla instant pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast
3 tablespoons butter, softened
1 cup brown sugar, packed
2 teaspoons ground cinnamon
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

Steps:

  • In bread machine pan, place dough ingredients in order suggested by the manufacturer. Select "dough" setting on the bread machine. Check dough after 5 minutes of mixing and add water or flour if needed, a Tablespoon at a time.
  • When cycle is completed, turn dough onto a lightly floured surface. Let dough rest 10 minutes. Mix brown sugar and cinnamon together in a small bowl. Roll dough into a 20x10-inch rectangle. Spread with 3 Tablespoons butter; sprinkle with brown sugar/cinnamon mixture. Roll up jelly-roll style, starting with the long side; pinch the seam to seal. Cut into 20 1-inch thick slices. Place 12 slices, cut side down, into a greased 9x13-inch pan, and the remaining 9 slices in a greased 7x11-inch pan. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake in a 350°F oven for approximately 20 minutes or until golden brown. Cool on a wire rack for 5 minutes before frosting.
  • In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. Remove rolls from pans and store in refrigerator.
  • NOTE: The use of the delay timer is not recommended for this recipe.

Nutrition Facts : Calories 258.9, Fat 9.2, SaturatedFat 5.5, Cholesterol 34.1, Sodium 203.9, Carbohydrate 40.6, Fiber 0.9, Sugar 20.4, Protein 3.8

PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE ICING



Pumpkin Cinnamon Rolls With Cream Cheese Icing image

Make and share this Pumpkin Cinnamon Rolls With Cream Cheese Icing recipe from Food.com.

Provided by Boomette

Categories     Breakfast

Time 2h30m

Yield 15-16 rolls

Number Of Ingredients 26

1/4 cup warm water (not hot, about 110 degrees)
1 (2 1/4 teaspoon) package active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or 3/4 cup canned pumpkin
1 tablespoon butter, melted
2 cups approximately all-purpose flour
1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 cup butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove
4 ounces cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2 -3 cups powdered sugar

Steps:

  • In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, butter, 2 cups flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
  • Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
  • Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
  • Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
  • Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
  • Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
  • While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar).
  • Frost warm rolls with the cream cheese frosting and serve immediately.
  • For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temperature.

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