Bruce and I made an overload of these pumpkin cinnamon rolls for our breakfast networking event. I got the recipe from TheLazyMomCooks. I had to make some adjustments to the recipe for you. The original recipe for me didn’t have nearly enough flour. Maybe my flour is too absorbent. In our recipe I increased the flour by two cups. I also suggested to add more brown sugar. So hope this helps you get the perfect pumpkin cinnamon roll.
Side note… I thought hey let’s double the recipe and we can have some leftover. AHHHH yeah I had cinnamon rolls coming out of everywhere. I gave a pan to my parents and friends. Still had way too many.
If you double it and don’t heed by warning you’re going to need an extremely large bowl.
And I apologize on the photos…. We had one a break of time to do these during that busy week and it was at 9-10pm for mixing and very early the next day for baking so you get the iPhone photo!
- 2 cups Warm Water
- 2 packets Yeast
- 2 Eggs
- 2 cups Buttermilk
- 2/3 cup Sugar
- 9 cups Flour
- 2 tsp Salt
- 1 can Pumpkin
- 3 cups Brown Sugar
- 4 Tbls Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ginger
- 1 stick Butter
- 8 oz Cream Cheese
- 3 cups Powdered Sugar
- 1 tbsp Milk
Grease a 13x9 pan or 3 Pie Plates. Set aside.
Combine yeast and water and mix to combine. Set aside.
Whisk eggs in mixer. With hook attachment add buttermilk, sugar, yeast water, and 7 cups of the flour until combined. Add salt and remainder of flour.
Mix until combined.
Turn dough onto floured surface. Knead dough by hand adding flour as needed until dough is no longer sticky.
Divide dough in half. Roll out into a 1/2" think rectangle.
Take half the can of pumpkin and spread with spatula over your rectangle. Crumble 1-12 cups of brown sugar over the pumpkin.
Combine your spices and sprinkle half over the brown sugar.
Roll dough lengthwise. Slice the long roll into 8 pieces. Add rolls to your pan.
Repeat steps with your remaining dough.
Loosely cover rolls and place in the refrigerator over night.
Uncover in the morning and let them come to room temperature along with the cream cheese. Preheat oven to 425.
Cube a stick of butter and dot the rolls.
Bake at 425 for 40 min or until the inside dough is cooked and the tops of the rolls are a golden brown.
Beat cream cheese until fluffy. Combine powdered sugar and milk.
Add frosting over warm rolls.