Pumpkin Pie Cinnamon Rolls

Mix your two favorite treats together for one
amazing dessert.

Becky Low with The Utah Dairy Farmer’s shares
her recipe for Pumpkin Pie Cinnamon Rolls.
Roll Dough
¾ cup warm milk
1 tablespoon bread machine yeast*
⅓ cup butter, melted
¾ cup canned pumpkin pie mix**
1 teaspoon salt
2 eggs
4-5 cups flour

Whisk together dough ingredients – milk, yeast, butter,
pumpkin pie mix, salt and eggs. Stir in 3-4 cups flour or
until stiff enough to knead; continue to add enough flour,
little at a time, to make a soft dough while kneading with a
dough hook on stand mixer, in a bread machine on dough
setting, or by hand. Knead until smooth and elastic. Place in
greased bowl, cover with plastic wrap sprayed with non-stick
spray and allow to raise until double in bulk (about 1-2
hours in a warm room).

⅓ cup butter, softened
½ cup canned pumpkin pie mix**
⅓ cup brown sugar
1-2 teaspoons pumpkin pie spice, optional

Turn dough out on a lightly floured surface, knead out
excess air and roll into a 16×21 inch rectangle. Spread
with softened butter and canned pumpkin pie mix, sprinkle
with brown sugar and optional pumpkin pie spice. Roll up
dough and pinch edges to seal; cut into 12 slices. Place
sliced rolls in a 9×13 greased baking pan, allow to rise
until nearly double in bulk (about 30 minutes). While rolls
are raising preheat oven to 375 degrees. Bake rolls about
20 minutes or until lightly browned.

1 package (3 oz) cream cheese, softened
3-4 tablespoons butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
½ teaspoon pumpkin pie seasoning, optional, to taste

While rolls are baking, beat together cream cheese, butter,
powdered sugar, vanilla, salt and optional pumpkin pie
spice until smooth and cream. Spread over warm rolls. Enjoy
warm with cold milk.

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