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Tue, Nov 18 2014 post by Tina From mommyskitchen.net

Pumpkin Pie Cinnamon Rolls

During the holidays I always prepare a special breakfast for my family.  It’s never too fancy since my time is limited, but it's always something warm and festive. This year I plan on m...

Pumpkin Pie Cinnamon Rolls

Summer is officially over and fall has arrived here in North Texas! Down in the south our seasons tend to change a bit later than most parts. When we're enjoying fall most states already have snow on the ground. It doesn't seem to last very long, so I savor each and every cool day that comes our way.   

 Make Thanksgiving morning special with Pumpkin Pie Cinnamon Rolls!


Fall and winter are definitely my two favorite baking seasons. I usually head into the kitchen around Halloween and don't come out until New Years. This time of year goes by quickly, so I try and enjoy every moment. I can't believe that in just 9 short days be will be celebrating Thanksgiving.  

 

Hopefully everyone has their holiday menu worked out. It can get crazy this time of year, so having a plan is a must. During the holidays I always prepare a special breakfast for my family.  It’s never too fancy since my time is limited, but it's always something warm and festive. In the past I've made an overnight French toast casserole or an easy breakfast egg casserole. 

 Pumpkin Pie Cinnamon Rolls, these are great for fall weather!  So easy with Rhodes. #Rhodes


I tend to steer towards the overnight casseroles since all the prep work is done the night before. This year I plan on making these festive Pumpkin Pie Cinnamon Rolls pictured above. November is my scheduled guest post on Rhodes Bake-N-Serv Blog, so I knew I wanted to make something for an easy Thanksgiving breakfast.   

 

This recipe for pumpkin pie cinnamon rolls starts with Rhodes Frozen Bread dough and a few other pantry and fridge staples. I love the simplicity of using frozen bread dough, so I always keep plenty in the freezer. Since the bread dough needs to thaw, remove a frozen loaf from the freezer, and place it in the refrigerator the night before so it can thaw out.  

 

In the morning all you will have to do is prepare the pumpkin pie filling, roll out the thawed dough, assemble the rolls, and let them rise. Before you know it your family will be enjoying piping hot pumpkin sweet rolls in no time.

Pumpkin Pie Cinnamon Rolls

 

To get started gather all your ingredients together: You will need 1 - loaf of Rhodes frozen bread dough,  cinnamon, nutmeg, pumpkin pie spice, vanilla extract, butter, cream cheese, brown sugar, pumpkin puree, powdered sugar and milk.

 Pumpkin Pie Cinnamon Rolls


Start by lightly greasing two 8 inch pie plates or one 13x9 inch baking pan with non stick spray. Set pans aside. In a medium size bowl add the pumpkin puree, brown sugar, cinnamon, nutmeg, and vanilla extract. Mix together until blended and set pumpkin pie filling aside.   

Spray the counter with non- stick baking spray or dust with flour. Roll the thawed bread dough into a 10x15- inch rectangle or as close as you can roll it out to that size. Using a pastry brush spread the melted butter over the dough to within 1 – inch of outside of the dough.

Using an offset spatula spread the pumpkin pie mixture over the dough to within 1 – inch of the outside of the dough. Roll up tightly starting at the longest side. Using dental floss (UN waxed) or scissors cut the dough into 14 equal pieces about 1 – 1 ½ inches wide.

Pumpkin Pie Cinnamon Rolls


Place each roll cut side down into each pie plate or pan. Cover rolls with plastic wrap that has been sprayed with baking spray.

 Pumpkin Pie Cinnamon Rolls

 

Let rolls rise until double in size (about 1 hour).  Remove plastic wrap and bake in a preheated 350 degree oven for 20-25 minutes or until rolls are golden brown.  Remove rolls from oven and cool on baking rack.

  Make Thanksgiving morning special with Pumpkin Pie Cinnamon Rolls!


When rolls are completely cooled prepare the cream cheese frosting and lightly frost each roll.


Print

Pumpkin Pie Cinnamon Rolls

Servings: 12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 25 min

Pumpkin Pie Cinnamon Rolls
3.9 / 5  (7 votes, 4 reviews )

Ingredients

1 - Loaf frozen Rhodes bread dough, thawed but still cold

2 - tablespoons butter, melted

2/3 - cup pumpkin puree

2/3 - cup brown sugar

¼ - teaspoon vanilla extract

1/4 - teaspoon cinnamon

1/4 - teaspoon pumpkin pie spice

Cream Cheese Frosting: 

1 1/2 cups powdered sugar

4 – oz cream cheese, softened

2 – 3 tablespoons milk

1/4 - teaspoon pumpkin pie spice

Instructions

Start by lightly greasing two 8 inch pie plates or one 13x9 inch baking pan with non stick spray. Set pans aside. In a medium size bowl add the pumpkin puree, brown sugar, cinnamon, nutmeg, and vanilla extract. Mix together until blended and set pumpkin pie filling aside.

Spray the counter with non- stick baking spray. Roll the thawed bread dough into a 10 x 15- inch rectangle or as close as you can roll it out to that size. Using a pastry brush spread the melted butter over the dough to within 1 – inch of outside of the dough.

Using an offset spatula spread the pumpkin pie mixture over the dough to within 1 – inch of the outside of the dough. Roll up tightly starting at the longest side. Using dental floss (UN waxed) or scissors cut the dough into 14 equal pieces about 1 – 1 ½ inches wide.

Place each roll cut side down into each pie plate or pan. Cover rolls with plastic wrap that has been sprayed with baking spray. Let rolls rise until double in size (about 1 hour).

Remove plastic wrap and bake in a preheated 350 degree oven for 20-25 minutes or until rolls are golden brown. Remove rolls from oven and cool on baking rack.

When rolls are completely cooled prepare the cream cheese frosting and lightly frost each roll.

4 Comments

ColleenB. said on Nov 21, 2014
Thanks Tina. These look Fantastic
Jamey said on Mar 02, 2015
Si se transforma en una colitis ulcerosa se pueden ver sangre y mucosidad en las heces,
y en muchos casos puede ser bastante grave.
Shanaya said on Jul 04, 2015
I really love to eat the sweet of pumpkin.
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