Pumpkin Cinnamon Rolls
Soft, moist, and melt-in-your-mouth, these sweet pumpkin cinnamon rolls will never disappoint!
Servings Prep Time
84Small Rolls 1-1/2hours
Cook Time Passive Time
15minutes 2-1/2hours
Servings Prep Time
84Small Rolls 1-1/2hours
Cook Time Passive Time
15minutes 2-1/2hours
Cinnamon Butter
Sour Cream Frosting
  1. 1. Put 1/2 cup warm water into a small bowl. Add 1 teaspoon of the 1/2 cup white sugar and stir to dissolve. Add the yeast and stir gently. Let it sit in a sheltered place for about ten minutes.
  2. 2. Put the remaining sugar, the salt and the vegetable shortening into a bowl and mix.
  3. 3. Heat milk in a microwave or on the stove top until scalded. (A skin will form on top, and small bubbles may appear.)
  4. 4. Add the scalded milk to the sugar mixture.
  5. 5. Add the eggs and pumpkin puree. Mix.
  6. 6. Add the yeast and water mixture. (The yeast should be puffy and bubbly.) Mix.
  7. 7. Add seven cups of flour. Mix with a beater until it gets too sticky. Then flour your hands and knead the dough by hand. Add more flour as needed, until the dough is not too sticky (You need to be able to use a rolling pin), but still soft.
  8. 8. Cover the dough with a towel and let it rise until it doubles in size.
Cinnamon Butter
  1. 1. Melt 1 cup butter.
  2. 2. Add the white sugar and cinnamon. Stir together to dissolve the sugar. Set aside.
Form the Rolls
  2. 2. Coat a large, clean surface with margarine. Smear margarine onto a rolling pin and into glass baking pans.
  3. 3. On the greasy surface, stretch the dough into a long snake shape.
  4. 4. Using the rolling pin, roll the dough into a large, flat rectangle, about 4 feet by 1.5 feet.
  5. 5. Using a pastry brush or a spoon, spread the cinnamon butter evenly across the whole surface of the rectangle.
  6. 6. Cut the rectangle in half lengthwise. (Leaving two long, narrower rectangles.)
  7. 7. Roll each half up to make two long, narrow rolls.
  8. 8. Cut into 1-inch rolls and place in a greased baking pan.
  9. 9. Preheat the oven to 350°F.
  10. 10. Cover the rolls with a towel and let them sit for 45 minutes so they can rise.
  11. 11. Bake the rolls at 350°F for approximately 15 minutes, or until lightly golden. Test the rolls by inserting a toothpick. If it comes out clean and the rolls look golden, they are finished baking!
Sour Cream Frosting
  1. 1. Measure the butter, sour cream and brown sugar into a microwave safe bowl.
  2. 2. Microwave 50 seconds and then stir.
  3. 3. Continue to microwave and stir the mixture until the ingredients have melted together.
  4. 4. Carefully spoon the frosting equally over all the rolls.
  5. 5. Enjoy the rolls warm, or keep the pans out and let the rolls cool. Let the rolls cool and then store them in an airtight container on the counter or in the fridge for several days. Keep remaining rolls in the freezer, in an airtight container.
Recipe Notes

***If you prefer to shape the dough differently, feel free.  The dough must be mixed as per the instructions, and be left to rise to double its size, but after that it doesn’t matter how you shape the dough before baking.  Rolls are all that I’ve ever tried, although knots or braids might be more attractive to serve guests.  Feel free to experiment, but be sure to adjust the baking time according to the thickness of the dough pieces!