Are you tired of pumpkin yet? For me that is not possible, even after eating leftover pumpkin pie for breakfast, lunch and dinner the last few days. If you can stomach another pumpkin recipe, you must give these Pumpkin Cinnamon Rolls a try. They were delicious and the perfect recipe for your upcoming holiday parties. The caramel frosting was absolutely divine. I think I could have just eaten it by the spoonfuls (shh…I did!). The combination of the buttery pumpkin roll, the brown sugar filling, the strong flavor of cinnamon, and the caramel frosting was heavenly.

I took several recipes I saw on popular food blogs and came up with my own recipe with a food storage twist. Since we are focusing this month on powdered milk and eggs, this recipe worked perfectly with both ingredients. One tip on using powdered eggs I have found helpful. I have noticed that in bread/yeast recipes and some other bread recipes if I add the 1 T. powdered egg in the place of one egg and NO water, the recipe turns out better. The 2 T. water for each egg in some recipes made for a dough that was too sticky. Keep experimenting and finding new ways to use these products in your everyday cooking.

Here is this amazing recipe. Happy Holidays!

Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls
  1. 2/3 c. warm water
  2. 2 T. dry powdered milk
  3. 1 c. canned pumpkin
  4. 1/4 c. white sugar
  5. 1/2 t. nutmeg
  6. 1 T. cinnamon
  7. Dash of clove
  8. 1 t. salt
  9. 2 T. egg powder (no extra water)
  10. 2 T. yeast
  11. 4 T. butter, melted
  12. 4 c. flour
Filling
  1. 1/2-1 c. brown sugar
  2. 1 T. cinnamon
  3. 4 T. butter, melted
Caramel Frosting
  1. 1/2 c. butter
  2. 1 c. brown sugar
  3. 4 T. milk
  4. 1/2 t. vanilla
  5. 1/4 t. cinnamon
  6. Dash of salt
  7. 1 1/2 c. powdered sugar
  8. Cream cheese frosting (optional)
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Instructions
  1. In a large bowl add the warm water, dry milk, sugar and yeast together and let sit for 5 minutes. Add the pumpkin, cinnamon, nutmeg, salt, egg powder and flour. Knead or mix until dough is smooth (about 5-7 minutes). Dough should be slightly sticky but manageable for rolling out on the counter (if it is too soft add a little more flour). Let dough rise for 30-45 minutes until the dough comes to the top of the rim of the bowl (this will happen more quickly in a warm area of your home). Once dough has risen, take out of the bowl and place on an oiled counter top. Roll dough into a large rectangular shape until dough is around 1/4 inch thick. Drizzle the 4 T. melted butter all over the dough and spread to all corners evenly. Sprinkle the brown sugar over the butter. Sprinkle with cinnamon. Roll cinnamon roll into a tight roll. Cut long roll into 1 inch pieces. Place on a greased cookie sheet.
  2. Turn oven to 170 degrees and place the cookie sheet of cinnamon rolls into the oven to rise. Once rolls are doubled in size, turn oven to 350 (without opening the oven door) and bake for 15-20 minutes, or until rolls are lightly golden brown.
  3. Caramel Frosting: In a medium sized saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute. Stir in vanilla, cinnamon, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
  4. Drizzle the caramel frosting over the warm cinnamon rolls. If you would like you could also make cream cheese frosting and drizzle that over the rolls as well.
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Roll the dough into a large rectangle and cover with the melted butter, brown sugar and cinnamon. Roll the dough as tightly as you can for a pretty swirled cinnamon roll.

Let rolls rise in the oven until doubled in size.

Drizzle warm cinnamon rolls with the caramel and cream cheese frostings. Yes, the two different frostings are a little much, but OH so delightful!!