Pumpkin Cinnamon Rolls

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The cookbook is just as beautiful and where we got the following recipe…

Dough Ingredients:

4 Tbsp. butter, melted
¼ cup granulated sugar (or in our case  Maple Sugar)
½ tsp. salt
1 cup canned unsweetened pumpkin puree
1 large egg, beaten
½ cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tbsp. granulated sugar
3 ¾ cups flour, plus extra- as needed
cooking spray

Filling Ingredients:

4 Tbsp. butter, at room temperature
2/3 cup brown sugar
1 Tbsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg


This recipe makes about 12 rolls; we doubled it

Spray a non-reactive bowl with nonstick spray, set aside
Line a 13x9x2-inch metal baking pan with parchment paper
In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined, set aside
In a small bowl, whisk together warm water, yeast and 1 Tbsp. sugar
Let sit for 5 minutes until the yeast is frothy and active

Place flour in a large mixing bowl (or the bowl of a stand mixer)
Add yeast mixture and pumpkin mixture to the flour
Stir until ingredients have incorporated into a dough
If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes
If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes
The desired consistency of the dough should be soft and just slightly sticky
Add more flour as necessary throughout the kneading process until you achieve the proper consistency
Form dough into a ball and transfer to the oiled bowl
Toss dough around in the bowl to coat all sides lightly with oil
Cover with oiled plastic wrap and a kitchen towel
Place in a warm, draft-free spot
Let the dough rise until nearly doubled, usually 1 to 1 ½ hours.

Roll dough into a 16×10-inch rectangle on a large, lightly floured piece of parchment or waxed paper
While rolling out the dough, make sure it’s not sticking to the surface
Lift the dough and sprinkle flour underneath, as needed

Spread a thin layer of butter over the dough, leaving a ½-inch border on all sides
In a small bowl, whisk together remaining filling ingredients
Sprinkle this mixture evenly over the butter
Roll dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling
Continue rolling dough into a log until the opposite edge is on the bottom
Slice dough into 12 even pieces and arrange in the prepared baking dish cut-side up
Cover the pan with oiled plastic wrap and a kitchen towel
Let rolls rise for 30 minutes in a warm, draft-free area
They’ll get puffy and smash into each other as they rise

Preheat oven to 350 degrees F

Remove towel and plastic wrap
Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes
Remove from oven and place on a wire rack to cool for at least 20 minutes before icing

3 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
¼ cup pure grade B maple syrup
¼ tsp. salt

Place a baking sheet over the dish of cinnamon rolls
Invert rolls onto the baking sheet and peel away parchment paper
Flip the rolls onto your choice of serving dish
Whisk together the icing ingredients until smooth
Spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides

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