Pumpkin cinnamon rolls

Maple-glazed pumpkin cinnamon rolls

Maple-glazed pumpkin cinnamon rolls

This past weekend, I got into the Thanksgiving spirit a little early and made these yummy pumpkin cinnamon rolls. Like all cinnamon roll recipes, the most time-consuming part is waiting for the dough to rise. And in this recipe, that time is definitely worth it. The pumpkin in the dough gives the rolls both a beautiful golden color and a fall flavor. Together with a cinnamon-sugar filling and a wonderful maple cream cheese glaze, they are a delicious fall treat!

Maple-glazed pumpkin cinnamon rolls
(Makes 14 cinnamon rolls)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Food.com and The Comfort of Cooking)

For the pumpkin cinnamon rolls:

  • 1/3 cup milk
  • 2 Tbsp butter
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 Tsp sugar
  • 1/2 tsp salt
  • 1 egg, beaten
  • 2 1/4 tsp (1/4 oz) active dry yeast
  • 2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 1/2 tsp ground cinnamon
  • 2 Tbsp melted butter

Heat the milk and 2 Tbsp butter in a small saucepan until the butter is almost melted (120-130 degrees). In a stand mixer, combine pumpkin, sugar, and salt. Mix in milk and butter mixture, then beat in egg and yeast. Add flour and mix thoroughly (5-10 minutes on low speed). The dough will be very sticky, but that’s okay. Turn into a lightly greased bowl, cover, and let rise until doubled, about 1 hour.

When the dough has risen, punch down and turn onto a floured surface. Knead to form a smooth dough, adding flour as needed. Roll the dough into a 10″x14″ rectangle. (To make sure my dough was the correct size, I rolled it out into a floured 10″x15″ jelly roll pan.)

Mix the brown sugar and cinnamon together. Brush the dough with the melted butter and then sprinkle with the cinnamon-sugar mixture. Roll up the dough, beginning with one of the long ends, and pinch the seam to seal it. Cut the roll into 14 one-inch slices and arrange the rolls in 2 greased pie plates. Cover and let rise for about 40 minutes, or until nearly doubled.

Preheat oven to 350 degrees. Bake cinnamon rolls for about 20 minutes or until they are golden. Cool on a wire rack for 15 minutes, and then drizzle with maple cream cheese glaze (recipe and directions below). Serve warm.

For the maple cream cheese glaze:

  • 2 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons butter, softened
  • 1/2 tsp vanilla extract
  • 1/4 to 1/2 tsp maple syrup

Mix all ingredients together in a small bowl until glaze is smooth. Spread over warm cinnamon rolls.

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