Pumpkin Cinnamon Rolls
User Reviews
5
Pumpkin Cinnamon Rolls
Description
This recipe begins by proofing active dry yeast in warm water with sugar, then mixing in warm milk, melted butter, sugar, salt, and pumpkin puree to form a dough. Flour is added gradually and kneaded to a slightly sticky but manageable bread dough consistency. After rising until doubled, the dough is rolled out into a rectangle and spread with a butter and maple syrup mixture.
The filling includes brown sugar, cinnamon, and optional nutmeg, which is sprinkled over the buttered dough before rolling it into logs and slicing into rolls. These are baked until golden and fully cooked. The glaze, made from powdered sugar with vanilla and optional maple extract, plus milk and melted salt butter, is drizzled over the warm rolls to add a creamy, sweet finish.
This process yields cinnamon rolls that have a soft, tender texture from the pumpkin in the dough and a flavorful filling with warm spices and maple sweetness. They can be enjoyed warm as a seasonal treat or breakfast item.
Ingredients
for the dough--
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/4 teaspoon granulated sugar
- 1/2 cup water warm
- 1/2 cup milk warm
- 1/4 cup butter melted
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3/4 cup pumpkin puree
- 5-6 cups all-purpose flour
for the filling--
- 2 tablespoons butter very soft
- 1/4 cup maple syrup
- 3/4 cup brown sugar packed
- 2 tablespoons cinnamon
- 1/2 teaspoon nutmeg optional
for the glaze--
- 2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon maple extract optional
- 2-3 tablespoons milk
- 2 tablespoons butter melted, salted
Instructions
- In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2 cup increments.
- When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won't stick to your hands. (For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.)
- Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
- While waiting for dough to rise, grease 1-9x13 pan and 1 pie plate or 8x8 square dish. In a small bowl, stir maple syrup and butter together.
- Punch down dough and remove to a clean, lightly greased board. Roll dough out to be 24x12 inch rectangle (approximately).
- Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface.
- Sprinkle brown sugar, cinnamon and nutmeg over top dough and press down lightly. Roll dough up lengthwise to be a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16).
- Place rolls in prepared pans. (12 rolls in the 9x13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don't want to loose any filling!).
- Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don't over bake).
- While rolls are baking, mix powdered sugar, vanilla, maple extract, milk and melted butter together until smooth. Spread over hot rolls and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16rolls
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 214mg | 9% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 2013IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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