Cinnamon-Swirl Pumpkin Rolls
These cinnamon-roll lookalikes are made with a golden, pumpkin-scented dough and lots of spice.
Read our blog about these rolls, with additional photos, at Bakers' Banter.
Dough
- 1 cup canned pumpkin or squash
- 2 large eggs
- 2 tablespoons to 1/4 cup lukewarm water*
- 1/4 cup soft butter
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 3/4 cups King Arthur White Whole Wheat Flour
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves, optional
- 3 tablespoons brown sugar, light or dark
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast
- *Adjust the amount of water by the time of year or your climate. For summer, or in a humid enivronment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can
Filling
- 3/4 cup Baker's Cinnamon Filling*
- 3 tablespoons water
- 1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional
- *Substitute 3/4 cup granulated sugar and 1 tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.
Glaze
- 1 cup glazing or confectioners' sugar
- 1 tablespoon butter
- 1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze
Directions
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1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. |
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2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk. |
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3) Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin. |
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4) Mix the cinnamon filling and water. Spread a thin layer over the dough, leaving one short edge free of filling. |
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5) Sprinkle with crystallized ginger or dried fruit (or both), if desired. |
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6) Starting with the short end that's covered with filling, roll the dough into a log. |
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7) Cut the log into nine 1 ½"-thick rolls. |
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8) Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy. |
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9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze. |
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10) To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. |
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11) Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired. |
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Yield: 9 rolls. |
Recipe summary
- Hands-on time:
- 20 mins. to 40 mins.
- Baking time:
- 25 mins. to 30 mins.
- Total time:
- 3 hrs 25 mins. to 5 hrs 10 mins.
- Yield:
- 9 rolls
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- Recipe comments (35) »
Tips from our bakers
- For a glaze that stays white and remains on top of the rolls, rather than partially melting in, allow the rolls to cool completely before glazing.
Reviews
05/19/2010
I've made this recipe twice so far, and my fellow grad students absolutely *love* them. I've been begged, on more than one occasion, to make them again. The only changes I made were to use Earth Balance instead of butter, and add at least double the spices. :) I like my cinnamon rolls spicy!
12/29/2009
I am a novice baker, and these were easy to make and a delight to eat! After my first batch over the Thanksgiving holiday, these immediately became my default holiday breakfast food. A wonderful treat!
12/28/2009
I left these in the fridge for their final rise overnight and had fantastic cinnamon rolls on Christmas morning. Most, tender dough, I think the pumpkin adds some nice moisture and of course the beautiful color. I will definitely make these again.
12/13/2009
I was dissappointed in this recipe. They were very dense, took a long time to rise and the flavor was so-so. I was going to do these as gifts, but will not.
I am sorry you experienced problems with this recipe-please call our hot line so we may go over this recipe to figure what may have happened. Joan D@bakershotline
12/05/2009
Iwas so suprised at how heavy these rolls were. I made 2 batches thinking perhaps I did something wrong, but were equally dense. The flavors were great but wish they were lighter.
Calss us at 802-649-3717 and we will trouble shoot with you. Mary@ KAF
11/18/2009
Amazing. Easy. Everyone loved them. Omitted the ginger, doubled the icing though...they still turned out incredible.
11/14/2009
Very disapointing, heavy dough and they didn't really taste of pumpkin or the spices. I used KA flour & SAF yeast. I frequently make cinnamon rolls and these were the worst that I have made. However, this is the first KA recipe that I have made that was not excellent.
Sorry this recipe didn't meet your expectations. The pumpkin dough is more about the seasonal festivity as well as adding the nutrition of the pumpkin. Irene @ KAF
11/13/2009
Amazing! These turned out better than any other cinnamon roll recipe I've tried. I did let them go through their second rise overnight in the refrigerator, so I had these wonderful rolls all ready for my morning graduate seminar.
11/05/2009
Best cinnamon rolls I've ever baked! They were moist and flavorful. I made 8 rolls and used a 8x11 pan (baking for about 30 min). I used the simple filling of sugar and cinnamon but next time I might try brushing the dough with butter before sprinkling the filling on. I would highly recommend these to anyone! I can't wait to make more!
11/02/2009
I like the cinnamon rolls but I was a little disappointed that they didn't taste more like pumpkin. They tasted about like my normal cinnamon rolls with a golden color. I like the fact that it only makes 9 rolls. My recipe for cinnamon rolls make a couple dozen. It's nice to make a small batch for my little family just because.
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