Fall is here and I’m ready for everything pumpkin. This recipe combines my famous cinnamon rolls with the perfect hint of pumpkin for an incredible flavor that isn’t too overpowering. I topped it with maple icing, but you can add ½ package of soft, room temperature cream cheese for a richer taste.
Prep time: 1 hour (plus 1.5 hours of rising time)
For the dough:
- 2 ½ tsp quick rise yeast
- ¾ cup warm milk, any kind (not too hot, feels like a warm bath)
- ¼ cup sugar
- ¾ cup pumpkin puree
- ¼ cup melted butter
- 1 egg (room temperature)
- 4 cups flour
- 2 tbps pumpkin pie spice
- ½ tsp salt
Filling:
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ cup butter (room temperature)
Glaze:
- 1 cup icing sugar
- 1 tbsp maple syrup
- 2 tbsp milk
- 1 tbsp melted butter
Here’s what to do:
- Dissolve the yeast in milk. Stir and let it sit for 5 min. It should foam a bit or get creamy.
- Add the egg, butter, pumpkin puree, and sugar. Cream it.
- With the mixer on low, add the flour, salt, cinnamon, and pumpkin pie spice. You should use your dough hook for this step or knead by hand.
- Cover the bowl with plastic wrap and put it in a warm place to rise for one hour, if it’s not doubled in size, let it sit for longer.
- Pour the dough onto a lightly floured surface. Roll into a large, wide rectangle using a rolling pin. Spread the butter over one side using your hands. Combine the brown sugar, cinnamon, and pumpkin pie spice. Sprinkle over the butter and work it in a bit with your hands.
- Starting at one edge, roll the dough to form a log. Make about 9 cuts in the log to reveal the swirled roll. They should be about an inch to 1.5 inches thick. Place each roll on a parchment-lined baking sheet that has a bit of a side wall or in a pyrex dish. There will be some space in between them. Leave them to sit for 20-30 minutes. They will grow again and continue to fill in the spaces.
- Preheat oven to 350F. Place in the oven and bake for 30-35 minutes or just until they turn golden on the edges. Remove from the oven and let them cool completely.
To make the glaze:
- Combine the icing sugar, maple syrup, and butter. Beat really well with a fork or small whisk. Drizzle the icing over the cooled cinnamon rolls.
