Even though I adore coconut cream pie, I sometimes think the coconut flavor is overpowered by the vanilla pastry cream filling. By using coconut throughout the preparation, this coconut cream pie recipe improves the coconut flavor and texture.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 12 pumpkin rolls |
Ingredients
- ¼ cup warm water (100 degrees F/38 degrees C)
- 1 (.25 ounce) package active dry yeast
- 1 (15 ounce) can pumpkin puree
- ¾ cup white sugar
- 1 (5 ounce) can evaporated milk
- 3 tablespoons olive oil
- 1 large egg, beaten
- 2 teaspoons pumpkin pie spice
- 5 cups all-purpose flour, or more if needed
- ¼ cup melted butter
- 1 ¼ cups brown sugar, packed
- 2 tablespoons pumpkin pie spice
- 1 cup confectioners’ sugar
- ¼ cup milk
- 2 tablespoons butter, melted
- 1 (3 ounce) package cream cheese, softened
- ½ teaspoon vanilla extract
Instructions
- Make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.
- Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.
- Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won’t double.)
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Punch down the dough, then roll it out on a floured work surface to an 18×26-inch rectangle. Brush the top with melted butter.
- Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough. Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls. Transfer rolls to the prepared baking dish with the cut-sides facing up.
- Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.
- While the rolls are baking, make the glaze: Beat confectioners’ sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.
- Remove pumpkin rolls from the oven and immediately spread glaze over top.
- If you would prefer a slightly lighter texture, allow the rolls to rise (covered) 30 minutes after placing in the baking pan before putting them in the oven.
Nutrition Facts
| Calories | 514 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 176 mg |
| Sugars | 48 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made this dough in my bread machine and I could hear the motor working too hard. I ended up adding the rest of the 15oz can of evaporated milk. That worked great! I had not been paying good attention and realized too late I had added the butter listed for the frosting to the dough, but I can’t imagine that did much aside from making them even more delicious. I also added a tsp of salt, because salt makes everything better. I actually kneaded cinnamon chips into the dough and made rolls topped with some cinnamon sugar instead of making cinnamon rolls. They are great with or without butter. Only gave 4 stars since I had to add more milk.
These are wonderful. I added salt and I don’t use pumpkin pie spice so I mixed my own. The only extra flour that I used was for rolling out and it was a lot. I got 18, 2 inch slices I also let them rise for a little over 30 minutes before baking. They are lite, fluffy and chewy all together great.
Agree with others that this is far too wet of a dough. I used 5 cups whole wheat flour and 2 cups AP flour in order to get a stiff enough dough to actually use. This is enough dough for 16 rolls. I had to double the spices in the dough and almost double them in the brown sugar filling. There is bizarrely no salt in the dough recipe, so I made sure to add that. Don’t know how you have a dough recipe without salt. As others have mentioned a full box of cream cheese is 8 ounces and you need that in order to have a true icing for these cinnamon rolls. They are super dense, cake like texture.
DON’T ADD EXTRA FLOUR!!!!! To the most helpful critical reviewer who doubled the flour then complained they were too heavy… OBVIOUSLY!! Cinnamon roll dough is supposed to be sticky!!! It’s what makes them light and fluffy!!
Delicious!
The only change I made was for the inside. I made a butter/sugar/spice spread instead of using melted butter. The dough was amazing . I also ended up with 18 servings which I was pretty happy about.
There was no need to make any changes until I got to the cream cheese icing and then I had to lessen it quite a bit and use about 1/3 on the rolls. Although the picture shown is as the recipe called for, the second batch I made was with less icing. Otherwise, very good and was worth making 2 batches!!
Don’t waste your time and ingredients !!! Seriously…trust me !!! First off i know how to bake….I learned from the best. I prepared the dough exactly how it is written. The dough was sticky and way to wet. I added i don’t know how much more flour, to get the dough to a good consistency to work with. It was terrible ! The recipe states to let them rise once in the dough form, but not the roll form …I thought that was weird… OK so …I baked them, knowing they would probably be way too dense. The dough made like 24 rolls. Frosted them with the icing recipe given. Well we tried them warm…They were extremely dense, ok flavor(because butter, sugar and cinnamon is always good together) but they need salt badly. The next day they were terrible. Look for another recipe ….YUCK
This recipe was way too dry. And not much of a cinnamon taste. I don’t know why it was too dry; the pumpkin, the amount of flour? And how in the world do you get cream cheese to be creamy and not lumpy?! I took the cream cheese out of the fridge in plenty of time for it to be very soft and room temperature and I still can’t get it smooth. I don’t think I’ll make it again. I’ll try a traditional cinnamon roll recipe
These were really great. The flour amount in every yeast dough recipe should be treated as an estimate only, since so many variables can change the amount of flour you need. You can’t really knock the recipe for that. I wish I’d let the rolls rise a second time as suggested in the notes. Without that step, they’re pretty dense. Otherwise, delicious.
Perfect recipe to use homemade pumpkin purée (from pie pumpkins). When I saw these involved yeast & dough, I wanted to go all the way with “made from scratch” and kickoff the fall/pumpkin season. I added raisins and per the tips section, let the dough rise. Wow! seriously amazing rolls! I love cooking projects like this. If you have kids, it’s a memorable day to go pick pumpkins & let them see the entire process (even making dough from yeast). My daughter never wants to eat pumpkin pie again, she wants these!
Turned out great! Didn’t need to add any extra flour, like some other reviews did. I added my own pumpkin spice mixture and I did let it rise after putting them in the pan.
Delicious. I do think chopped pecans would really go well in this recipe. I let the rolls rise in the pans for 20 minutes before baking. Nice flavor and great twist on a cinnamon roll.
Love these! I made a few changes to the filling – 1 t pumpkin pie spice and 1 t cinnamon to the brown sugar; added dried blueberries to half and dried cherries to the other half. Yummy Thanksgiving brunch addition.
Very tasty, I only needed to cook mine 20 minutes. At 30 minutes they burned. I added pumpkin to the butter to baste the dough, as well as the icing. I also added allspice, ginger, and a bunch of cinnamon to the dough, and brown sugar. They were soft and squishy. Will make again!
I made these for the first time. I did read some of the reviews before doing so. First thing I changed right away is increased yeast amt to 2 Tablespoons or 2 pkgs. this makes a lighter roll. I used only cinnamon with the brown sugar filling. We did not care for cream cheese icing, will use a traditional icing glaze next time. These stay nice and moist.
These were really really tasty. For us they lasted in the frig for a few days and still tasted great if heated up a bit to soften. If anything they were a little too dense, not light and fluffy at all. Great for a different use of pumpkin! Followed recipe exactly and thought the seasoning and pumpkin flavor balanced nicely.
Great recipe! So yummy! I added cinnamon to them for some extra flavor but overall they were all so good!!
This recipe was great! So yummy! The only thing is you don’t need to bake them for 30 mins. Mine were done in 15 mins.
These are AMAZING! If you like pumpkin, then you have to try this recipe. I used part whole wheat flour, just because I didn’t have enough white. I also didn’t need all 5 cups, used about 4 1/2c. I also didn’t have any pumpkin, but butternut squash is always a good substitute. I did let the rolls rise for 30 min prior to baking, then baked for 40 minutes. They are moist and delicious! They will not last long in this house!
This recipe was wonderful, even my husband who hates pumpkin pie or any resemblance of it ate a half of a pan! To himself! Lol