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    Whole Wheat Pumpkin Cinnamon Rolls

    October 29, 2014 by Erin, The $5 Dinner Mom 10 Comments

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    Pumpkin Cinnamon Rolls Recipe on 5DollarDinners.com

    Pumpkin Cinnamon Rolls. Double Pumpkin Cinnamon Rolls. But really, they are triple pumpkin cinnamon rolls.

    And.

    They.

    Will.

    Melt.

    In.

    Your.

    Mouth.

    The dough is so soft. The pumpkin filling literally melts in your mouth with the dough…and the pumpkin spice icing.

    You HAVE TO make these at some point this fall or winter. It’s a command, really 😉

    Pumpkin Cinnamon Rolls 1

    Dough cycle in the bread machine.

    Pumpkin Cinnamon Rolls 2

    Divide and knead.

    Pumpkin Cinnamon Rolls 3

    Roll ’em.

    Tyler is an excellent sous chef…he’s always wanting to help me in the kitchen!

    Pumpkin Cinnamon Rolls 4

    Butter.

    Pumpkin Cinnamon Rolls 5

    Thin layer pure pumpkin.

    Pumpkin Cinnamon Rolls 6

     

    Brown sugar. Don’t be shy.

    Pumpkin Cinnamon Rolls 7

    Homemade Pumpkin Pie Spice. Don’t be shy again.

    Pumpkin Cinnamon Rolls 8

    Ready to roll.

    Pumpkin Cinnamon Rolls 9

    Roll as tight as you can.

    Pumpkin Cinnamon Rolls 10

    Cut.

    Pumpkin Cinnamon Rolls 11

    Place in baking dishes. Let rise an hour in a warm place.

    Pumpkin Cinnamon Rolls 12

    Post-rising. Bake.

    Pumpkin Cinnamon Rolls 13

    Frost.

    Devour.

    Pin all of our Freezer Recipes on Pinterest: Follow $5 Dinners’ board 31 Days of Freezer Cooking Recipes on Pinterest.

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    Whole Wheat Pumpkin Cinnamon Rolls

    Prep Time3 hours
    Cook Time20 minutes
    Servings - 24 persons

    Ingredients 

    • 1 1/2 cups warm milk
    • 1 egg, beaten
    • 1/4 cup butter, softened
    • 1 tsp salt
    • 4 cups whole wheat flour
    • 2 Tbsp yeast
    • 1/4 cup sugar
    • 1/4 cup pumpkin puree
    • Filling
    • Couple Tbsp butter
    • about 1/2 cup pumpkin puree
    • about 1/2 cup brown sugar
    • about 1 Tbsp homemade pumpkin pie spice
    • Icing
    • 1 cup powdered sugar
    • 1 Tbsp + 1 tsphomemade pumpkin pie spice
    • 2 Tbsp pumpkin puree
    • Milk, 1/4 tsp at a time

    Instructions

    • Add the dough ingredients into the bread machine in the order they are listed and set on the dough cycle.*
    • Once the dough cycle is complete, add the dough to a clean and floured countertop and turn the dough, kneading it until smooth. Divide into 2 balls and roll out into 2 rectangles.
    • Spread thin layer of butter, then pumpkin puree, then brown sugar and spice mix. Roll tightly and then slice into 1" inch wide rolls.
    • Place the rolls into greased baking dishes, leaving a little space between the rolls for them to expand and rise. Cover with dishtowel and let rise for an hour in a warm place in your kitchen.
    • Preheat oven to 350. After the rolls have risen, bake for 16-20 minutes, or until middle rolls are cooked through.
    • Prepare icing by mixing the powdered sugar with the spice mix, then gently stir in the pumpkin puree. Finally, add milk, 1/4 tsp at a time, mixing well until icing forms consistency you prefer.
    • Add icing to the tops of the rolls and serve warm.
    • *If you don't have a bread machine, you can make the bread by hand. In a small bowl, add the milk, sugar and yeast and let it proof. In a large mixing bowl, add the beaten egg and pumpkin puree, salt and then pour in the milk-yeast mixture and gently combine. Add the flour, one cup at a time, stirring into a wet dough, then into more of a dry dough. Cover with dishtowel and let rise in warm place. Once the dough is ready, complete directions listed above.

     

     

    This recipe is featured on SouthernPlate.com’s Meal Plan Monday #32.

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    Filed Under: Baking, Bread Recipes, Breakfast Recipes, Budget Friendly Recipes, Dessert Recipes, Freezer Recipes and Freezer Meal Plans Tagged With: 31 Days of Freezer Cooking Recipes

    These meals are a LIFESAVER!

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    Comments

    1. Christine A. says

      October 29, 2014 at 8:21 pm

      These look and sound great Erin. How are these freezer friendly? Are you freezing them once they are baked, before? Thanks!

      Reply
    2. Lisa C. says

      October 29, 2014 at 8:44 pm

      I was wondering like Christine, when do you freeze these? I would love to make these and put them in the freezer for busy weekends.

      Reply
    3. Elizabeth S. says

      October 31, 2014 at 10:51 am

      Agreed! When does the freezing happen?

      Reply
    4. MaryLinda says

      November 1, 2014 at 3:14 pm

      What makes this a freezer recipe? There are no freezer instructions! 🙁

      Reply
      • Jenn K says

        January 2, 2015 at 3:46 pm

        We’ve updated the recipe with freezer instructions at the end. Thanks!

        Reply
    5. Megan says

      November 2, 2014 at 10:40 am

      I do not have a bread machine. Is there a reason why there is butter in the bread machinr dough but not the mixed by hand dough?

      Reply
    6. Whitney says

      December 17, 2017 at 9:08 pm

      Has anyone used almond milk to make these? My daughter is lactose intolerant. Thank you!

      Reply

    Trackbacks

    1. Evening Roundup: Bounty deal at Rite Aid, New Snap offers including avocados, & More says:
      October 31, 2014 at 12:11 am

      […] $5 Dinners: Whole wheat pumpkin cinnamon […]

      Reply
    2. Meal Plan Monday #33 | Southern Plate says:
      October 14, 2016 at 11:06 am

      […] Freezer Friendly Pumpkin Cinnamon Rolls -$5 Dinners […]

      Reply
    3. Meal Plan Monday #33 - Southern Bite says:
      December 14, 2016 at 10:29 am

      […] Freezer Friendly Pumpkin Cinnamon Rolls -$5 Dinners […]

      Reply

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5. It’s unnatural, but my pocketbook thanks me.

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