Recipe
I used to be a Spring girl. The bright sunshine, the birds chirping early in the morning, the smell of blooming flowers and fresh cut grass.
But the past couple years I’ve been becoming a Fall convert. The smell of autumn, the cool breeze, and of course, pumpkin everywhere to be found.
I may or may not have 66 posts dedicated to my love of pumpkin already.
But what’s one more? I don’t really care that it’s the middle of August. I’m channeling fall.
Plus, I stocked up on pumpkin last fall. 
Remember that picture I teased you with last week? Wait no more.
Anything that starts off with dough, pumpkin, cinnamon & brown sugar is bound to be good.
Smother rolled out dough in pumpkin puree.
Cover with cinnamon and brown sugar. There’s really no need to measure, just spread until it’s covered, then add a little more.
Starting at narrow side, roll dough into a log, then slice in 1 to 1 1/2 inch slices.
Place on greased baking sheet.
Bake at 425 degrees for 10-12 minutes.
Yeah, I’d say those look pretty good. And pumpkin-y.
I highly recommend eating one warm off the tray.
Or two. Just don’t burn your mouth.
Serve with a drizzle of honey.
Pumpkin Rolls
Ingredients
- 1/2 cup warm water
- 1 heaping tsp active dry yeast
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 Tbsp honey
- 1/4 cup canned pumpkin
- 1 Tbsp coconut oil
- 1/2 tsp cinnamon
For Filling
- 1/4 cup pumpkin
- 1 Tbsp melted non dairy butter
- ~1/4 non-packed brown sugar
- ~2 tsp cinnamon
For Dough
Instructions
- Whisk yeast into warm water. Set aside.
- Mix pumpkin, honey, and coconut oil.
- Stir in yeast mixture.
- Slowly add flour, a third at a time.
- When you can't mix the dough together anymore, move to flat floured surface and knead gently until elastic-y ball forms.
- Place in oiled bowl and cover with towel. Set in a warm place for about an hour; up to 2.
- After dough has risen, punch down and roll out into 1/4" thick rectangle.
- Mix together melted non dairy butter and pumpkin. Spread on surface of dough, reaching as close to edges as possible.
- Sprinkle with brown sugar; then cinnamon.
- Roll dough into log.
- Slice into 1 to 1 1/2 inch slices.
- Place on greased baking sheet and bake at 425 degrees for 10-12 minutes.
- Drizzle with honey to serve.
https://www.sideofsneakers.com/pumpkin-rolls/
Now, who’s ready for FALL?!
Don’t miss today’s pregnancy post on tiny sneakers: why I decided to ditch my doc.
Related
Elizabeth @TheBareMidriffon August 18, 2011 at 8:30 am
Oh these look AMAZING! I love anything that makes me think of Fall! Do you think I could add some other spices, like cloves or ginger, or would that overwhelm the pumpkin taste?Reply
Heatheron August 18, 2011 at 8:42 am
You can, but I'd use a realllllly light hand- I did with one batch, and it does kind of take over because it's a mild dough. It'd be good if you could add more pumpkin filling to accommodate the extra flavors, but then it all spills out the bottom of the roll when you try to eat it. ;)Reply
Elizabeth @TheBareMidriffon August 18, 2011 at 8:55 am
Good call - thanks!Reply
Karen @ Goofy Can Cookon August 18, 2011 at 8:37 am
Those look amazing, I am insanely ready for Fall. Pumpkin treats are my faaaavorite! Thanks for posting!Reply
chloe @ 321delishon August 18, 2011 at 9:03 am
you just got me REALLY excited for Fall!Reply
lindsayon August 18, 2011 at 10:00 am
umm YUM! making these ASAP. these are totally acceptable mid-summer in my opinion.Reply
Heatheron August 19, 2011 at 7:42 am
Agreed! ;)Reply
The Teenage Tasteon August 18, 2011 at 10:02 am
Mmmmm...these are like cinnamon rolls but better! (duh!)Reply
Pennyon August 18, 2011 at 10:12 am
These look incredible!Reply
Heather @ Get Healthy with Heatheron August 18, 2011 at 3:47 pm
It is never too soon to pull out the pumpkin! These look fabulous and really make me wish I had pumpkin on hand. Thanks for sharing!!Reply
Lisa (bakebikeblog)on August 18, 2011 at 5:10 pm
oh these look delicious!Reply
Lauren @ Chocolate, Cheese and Wineon August 18, 2011 at 8:14 pm
I love this idea - they look so good! I really wish I had stocked up on pumpkin last fall but now I cannot find it at Kroger :( I guess this will have to wait until October!Reply
Heatheron August 19, 2011 at 7:44 am
It's always SO hard to find! I lucked out at Walmart of all places last year and stocked up while I could!Reply
Amberon August 24, 2011 at 2:24 am
Do you have a vegan alternative for honey that one can use as a sweetener in the dough? Would plain sugar work, or turbinado sugar?Reply
Heatheron August 24, 2011 at 11:12 am
Any granulated sugar would probably work, but I'd recommend agave nectar if you have it. Molasses could make for an interesting flavor too, although I haven't tried it.Reply
Carolyn Jungon August 24, 2011 at 12:21 pm
Pumpkin pinwheels! How gorgeous they are. I bet these would be fabulous for brunch on a crisp fall morning.Reply
Kristl Storyon August 24, 2011 at 4:43 pm
Yummy! I'm ready for fall, ready for pumpkin & ready for an end to our 24 days in a row of 100+ degree temperatures!Reply
Samanthaon August 24, 2011 at 5:18 pm
I am SO read for fall. 114 degrees (at 12am even!) sucks! Those look so good. Alhough, if I make them my husband will want them everyday...Reply
Alison Golden - The Secret Life of a Warrior Womanon August 24, 2011 at 5:58 pm
Pumpkin is so incredibly versatile don't you think? It took me a while to appreciate it but pumpkin soup is just awesome!Reply
Amy ~ Eat. Live. Laugh. Shop.on August 24, 2011 at 6:36 pm
Yum! My kids love pumpkin break so this is a great idea!Reply
Charise @ I Thought I Knew Mamaon August 24, 2011 at 7:35 pm
Looks amazing! I'm bookmarking this so I can try it :-)Reply
Ann @ CreativeBoomeron August 24, 2011 at 11:22 pm
You're right. Cinnamon, pumpkin and bread is too good a combination to pass up!Reply
Mimion August 25, 2011 at 12:38 am
My mouth is literally watering! Those look delicious!Reply
Brenna @ Almost All The Truthon August 30, 2011 at 1:52 pm
Just, yum!Reply
ArtsyNinaon August 30, 2011 at 1:58 pm
OMG my mouth is watering!!! SO going to try this.Reply
Alyon September 18, 2011 at 5:49 pm
I just made these, and I just want to recommend that others make sure they use a very sweet honey-- mine is a little more malty, less sweet, and it didn't work particularly well in this recipe. I ended up putting in twice as much as recommended, and some additional brown sugar and cinnamon in the paste, which helped.Reply
