Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

I love cinnamon rolls, and thought it would be fun to add pumpkin and eggnog to a cinnamon roll recipe I already had for the fall season.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Warm 1/2 cup eggnog in a small saucepan over low heat until it bubbles, about 5 minutes. Remove from heat and mix in 1/8 cup butter and 1/8 cup pumpkin; stir until melted. Add water and let mixture cool until lukewarm, about 5 minutes.
  2. Step 2

    Combine cooled eggnog mixture, 1 cup flour, white sugar, egg, yeast, and salt in a large bowl. Stir well to combine. Stir in remaining flour 1 cup at a time, beating well after each addition with an electric mixer until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Step 3

    Roll dough into a 12x9-inch rectangle.
  4. Step 4

    Combine brown sugar, cinnamon, nutmeg, cloves, and allspice together in a bowl. Spread melted butter on top of dough and top with brown sugar mixture. Roll dough into a log, using a little water to seal the seam.
  5. Step 5

    Cut roll into 12 slices using a very sharp knife or a piece of unflavored dental floss. Place rolls into a 9x13-inch greased baking pan. Cover and let rise until almost doubled in size, about 1 hour.
  6. Step 6

    Preheat the oven to 375 degrees F (190 degrees C).
  7. Step 7

    Bake in the preheated oven until golden brown, 20 to 25 minutes.
  8. Step 8

    Meanwhile, combine confectioners' sugar, cream cheese, 1/4 cup pumpkin, and vanilla extract in a bowl. Add eggnog gradually until frosting reaches a spreadable consistency. Spread frosting over warm cinnamon rolls.