One hour pumpkin cinnamon rolls are just the recipe that we need to kick October off with a bang, am I right!? The best part about this recipe is not only that they take just one hour from start to eating, but that it makes 12 perfectly sized cinnamon rolls. Now, do I love recipes that make 4 dozen rolls to call my own, but I don’t really need that many hanging around the house; twelve is much more manageable. These are soft, sweet, and tender with just the right amount of pumpkin pie spice and cinnamon to make them so delicious.
I have all kinds of pumpkin delight coming this month, so be excited. I also have my ebook completely finished, designed, and edited and it is so fabulous. Years of dreaming and months of work have come together to end in over 50 pages of beautiful recipes and thoughts on feeding a family well. I have to figure out how to distribute it, but once that happens I’ll be ready to send it your way.
Thanks you so much for all of your love and support. You really are the best readers around.
Enjoy these rolls from my kitchen to yours!
For the dough
- 1/2 cup whole milk
- 1/4 cup butter, melted
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 1/2 cup canned pumpkin
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 1/2 to 4 cups all purpose flour
For the filling
- 1/3 cup butter, melted
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 teaspoons cinnamon
For the icing
- 1 1/4 cups powdered sugar
- dash salt
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup butter, melted
- 1 to 2 tablespoons cream
- 1/2 teaspoon vanilla
For the dough
- In a large bowl or the bowl of your stand mixer add the milk, butter, sugar, and yeast. Stir to combine and let the mixture sit for 1 minute. Add the pumpkin and the egg and mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of flour. Mix well for 3 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Turn the dough out onto a well floured surface and kneed until smooth and elastic, and not sticky, adding flour as needed. Return the dough to the bowl, cover the bowl, and let it rest for 15 minutes.
- While the dough is resting mix together the melted butter, sugars, and spices for the filling.
- When the dough has finished resting roll it out into a large rectangle, about 16 inches by 24 inches. Spread the filling all over dough. Roll the dough, jelly roll style, starting on the side that is shorter than the other, until you have rolled it all the way up. Cut the dough into 12 rolls (about 1 1/2 inches wide) and place the cut rolls in a well buttered baking dish. Cover the dish and let the rolls rest for 15 minutes.
- While the rolls are resting, preheat the oven to 375 degrees. After the rolls are done resting baking them in the hot oven until golden brown, around 15-20 minutes (mine were perfect at 18 minutes). Remove from the oven. While they are baking make the icing.
- To make the icing stir together the powdered sugar, salt, and pumpkin pie spice. Add the melted butter, 1 tablespoon of cream, and the vanilla. Whisk until smooth. Add an additional tablespoon of cream if needed, depending on the consistency you like. Spread the icing all over the rolls and enjoy them warm.
One hour of work never tasted so good.
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If these one hour pumpkin cinnamon rolls were looking tasty, you might also like these recipes:
Roasted Pumpkin Seed Brittle from Bless this Mess
Maple Pumpkin Pecan Granola from One Lovely Life
Pumpkin Whoopie Pies with a Whipped Cinnamon Filling from Bless this Mess
Slow Cooker Creamy Pumpkin Soup from Cafe Johnsonia