1. How To Make Pumpkin Cinnamon Rolls
By Kelsey Martin

2. Why Should I Learn to make Pumpkin Cinnamon Rolls?
Pumpkin cinnamon rolls are delicious!!!
Enjoy them for a special breakfast or dessert.
Give them as gifts.
Serve them to
impress guests!

3. How is This Skill Transferrable?
Learn basic food preparation techniques.
Gain confidence in the kitchen.
Learn to work with yeast dough.
Learn basic kitchen safety rules.
Practice following step-by-step instructions.

4. Safety Precautions Wash hands with hot, soapy water.
Be cautious when using a mixer.
Check that the oven is empty before turning it on.
Use oven mitts to handle hot pans.
Never leave food in the oven unattended.
Keep children away from the hot oven.

5. The History of Baking
Ancient Times: Stone or brick ovens, wood fired.
Colonial Times: Beehive-shaped brick ovens, wood and ash fired.
Mid 1700’s: Cast-iron wood stoves.
Early 1800’s: Gas stoves.
1920’s: Electric stoves.

6. Making Pumpkin Cinnamon Rolls: the Basic Outline
Mix Dough
Let Dough Rise
Mix Cinnamon Butter
Form Rolls
Let Rolls Rise
Bake Rolls
Frost Rolls

7. You’ll Need: Gather The Supplies Towel Cloth Knife Several large bowls
Measuring cups
Pyrex baking pans
Spatulas
Spoons
Mixer
Rolling pin
Soap
Towel
Cloth
Knife

8. The Dough: 1) Gather Ingredients
½ cup warm water
2 tablespoons active dry yeast
½ cup white sugar
2 teaspoons salt
½ cup vegetable shortening
1 ½ cups milk
2 eggs
1 cup pumpkin puree
7 cups all purpose flour (more if needed)

9. The Dough 2) Activate Yeast
Put ½ cup warm water in a bowl.
Add 1 tsp of the ½ cup white sugar, and stir to dissolve.
Add 2 tablespoons yeast.
Stir and let it sit for 5-10 minutes, until puffy.

10. The Dough 3) Wet Ingredients
Put the remaining sugar (1/2 cup minus 1 teaspoon), 2 teaspoons salt, and ½ cup shortening In a large bowl. Mix.
Add 1 ½ cups scalded (heated to nearly boiling) milk.
Add 2 eggs and 1 cup pumpkin puree. Mix.
Add the puffy yeast and water mixture. Mix.
Safety tip
***Crack eggs into a smaller bowl and check for blood spots, shell pieces, etc., before adding them to the mixture.

11. Add 7 cups all purpose flour to the wet ingredients.
The Dough 4) Flour
Add 7 cups all purpose flour to the wet ingredients.
Mix with the beater and then knead the dough by hand.
Add more flour until the dough is soft, but not too sticky.
Cover the dough and let it rise until it doubles in size.
***Flour your hands before kneading dough to prevent excessive sticking.

12. The Cinnamon Butter Ingredients: 1 cup butter 1 cup white sugar
4 teaspoons cinnamon
Directions:
Melt 1 cup butter in the microwave.
Add 1 cup white sugar and 4 teaspoons cinnamon.
Stir together to dissolve the sugar and then set aside.

13. the Rolls 1) Flatten The dough
Let the dough rise to double its original size before continuing.
Coat a large, clean surface with margarine.
Smear margarine onto a rolling pin and in the baking pans.
Stretch dough into a long tube, then flatten into a large rectangle with the rolling pin.
Approx. 4’ x 1’ 6”

14. The Rolls 2) Form the Rolls
Spread the cinnamon butter evenly across the dough.
Cut the dough in half lengthwise.
Roll up each half.
Cut into 1” rolls and place in a greased pan.

15. The Rolls 3) Let Them Rise
Preheat the oven to 350°F.
Cover the rolls with a towel and let them sit for 45 minutes so they can rise.

16. The Rolls 4) Bake Them
Bake the rolls at 350°F for approx. 15 minutes, or until lightly golden.
Test the rolls by inserting a toothpick. If it comes out clean and the rolls look done, they are finished baking!
Safety tip
***Always use oven mitts to handle hot pans. Keep hot pans away from children!

17. Microwave 50 seconds and then stir.
The Frosting
Directions:
Measure the butter, sour cream and brown sugar into a microwave safe bowl.
Microwave 50 seconds and then stir.
Continue to microwave and stir the mixture until the ingredients have melted together.
Ingredients:
¾ cup butter
1 ½ cups sour cream
1 ½ cups brown sugar

18. Carefully spoon the frosting equally over all the rolls.
finish up
Carefully spoon the frosting equally over all the rolls.
Enjoy the rolls warm, or keep the pans out and let the rolls cool.

19. Storing the Rolls
Let the rolls cool and then store them in an airtight container on the counter or in the fridge for several days.
Keep remaining rolls in the freezer, in an airtight container.

20. General Recipe Info
Recipe yields approx. 7 dozen (84) small rolls.
Recipe takes approx. 2 ½ to 3 hours to prepare.

21. Spread Cinnamon Butter
Let’s Wrap it up!
The Steps:
Mix Dough
Form Rolls
Let Rolls Rise
Let Dough Rise
Spread Cinnamon Butter
Bake Rolls
Mix Cinnamon Butter
Roll Out Dough
Frost Rolls

22. More Resources to Explore
Visit for more information about baking with yeast.
Visit for informative how-to videos for making cinnamon rolls.
Visit for more general information about baking.

23. Enjoy your Fresh, Homemade Pumpkin Cinnamon Rolls!
Thank you for watching! I hope you enjoyed this presentation.