Thursday, December 3, 2009

Penuche-Glazed Pumpkin Cinnamon Rolls

Luckily, I have stockpiled several cans of pumpkin in anticipation of the great pumpkin shortage (has anyone seen evidence of this yet?), I am more than happy to get creative with pumpkin and these cinnamon rolls are what I came up with. At first bite, the pumpkin taste is pretty subtle, but the next day the flavor really came out.

Pumpkin Cinnamon Rolls with Penuche Glaze


¼ cup water
¼ cup milk
¼ cup butter
2 tablespoons sugar
2 ¼ teaspoons yeast
3-3 ½ cups flour
1 teaspoon salt
½ cup pureed pumpkin (not pumpkin pie mix)
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 cup brown sugar, packed
1 tablespoon cinnamon
1/2 cup butter, softened
2 tablespoons pureed pumpkin
1/2 cup pecans (optional)


1 1/2 tablespoons butter
1/4 cup brown sugar
2 tablespoons milk or cream
1 cup powdered sugar


Preheat oven to 375 ° F.

Put the water, milk and butter in a measuring cup and microwave for about 45 seconds or until the temperature is 110 ° F. (bathwater warm). If it gets too hot, just let it cool for a few minutes. Pour into a large mixing bowl and stir in the sugar and then the yeast. Let this mixture stand for about 5 minutes, or until it begins to foam.

 If you don't have a stand mixer with a dough hook, add two cups of the flour, the salt, the pumpkin, and the spices to the yeast mixture and beat well.

Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. If you are using the stand mixer with a dough hook, as I did, add all of the ingedients in order and knead the dough for 5 minutes with your dough hook. Add additional flour, one tablespoon at a time, if the dough is too sticky.

Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, in a small bowl, mix together the softened butter, brown sugar, cinnamon and 2 tablespoons pumpkin.

Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat).

Spread the dough with the cinnamon/sugar mixture. Sprinkle with pecans if desired.

 Roll up the dough and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled.

Bake at 375 ° F. for 25 to 30 minutes or until browned. Remove from oven and frost while warm.

For glaze, in small saucepan, melt the butter and the brown sugar over medium heat until it boils. Let it boil for about a minute or until thickened. Whisk in the cream, then the powdered sugar. Add a teaspoon or two more milk if it needs to be thinned. Drizzle over rolls.

Try not to eat them all at once!


  1. These look great, but I'm curious about the chocolate picture at the top of your page - what recipe is that? It looks fabulous!

  2. Oh man, this hurts, it really hurts. I need one (or 2 or 3) NOW! YUMO (seriously)

  3. Thanks, DD and Michele!

    Tory--here is the link:

  4. What a treat! Those really do look incredibly delicious. And no, I have not experienced any problems with pumpkin shortages yet.

  5. My mouth waters everytime I see one of your desserts. It AIN'T fair! I miss wheat :)

  6. pumpkin and cinnamon rolls combined, absolutely yummy!

  7. Oh MY!!! Pass one over this way, please... and a cup of coffee... :)

  8. Wow Cathy!!! this looks incredible! you're so creative! I get nervous with "baked" stuff cuz I never know what I can and cannot mess with, without screwing it up! LOL

  9. My mom just sent me this recipe with a huge "WOW! YUM" note attached to it. This recipe looks delicious, and I sure with I had come across it in 2009 when you posted it - could have been consuming this delicious cinnamon role all this time! Thanks for a great recipe!