Pumpkin Cinnamon Rolls

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I made a slightly “healthified” version of these cinnamon rolls in the past but it has been a few years. It was time to re-visit the recipe for a recent fall block party. I followed the recipe as written this time (other than substituting a basic glaze for the cream cheese glaze that is attached to the original recipe because I didn’t have any cream cheese and wasn’t interested in going out to get any!). They turned out great! Super light and fluffy, a lot of nice fall spice thanks to the nutmeg in the dough, as well as the spiced filling.

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They came together easily and the dough rose quickly. I started making them after lunch and they were out of the oven by mid-to-late afternoon. Highly recommend for a special fall treat.

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The recipe as written made 12 small-ish (aka appropriate!) sized cinnamon rolls. I was able to fit 10 rolls in a 9.5x7 inch pan, and then baked the additional two rolls in a mini-loaf pan. Not a huge recipe, but perfect for the party, and easy to scale up as needed.

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Pumpkin Cinnamon Rolls
From Sally’s Baking Addiction
Ingredients
Pumpkin Dough

  • 1/3 cup milk

  • 2 Tablespoons (30g) unsalted butter

  • 1/2 cup (120g) canned pumpkin (not pumpkin pie filling)

  • 1/4 cup (50g) packed light or dark brown sugar

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1 large egg

  • 2 and 1/4 teaspoons (1 standard package) instant yeast

  • 2 and 2/3 cups (335g) all-purpose flour

Filling

  • 6 Tablespoons (86g) unsalted butter, softened to room temperature

  • 1/2 cup (100g) packed brown sugar

  • 1 Tablespoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground allspice

Instructions
Make the dough: warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is just melted. You want the mixture lukewarm (105°F-115°F). Set aside. In the bowl of a stand mixer fitted with the dough hook, mix together the pumpkin puree, brown sugar, nutmeg, and salt. Add the warmed milk/butter and mix until combined, then add in the egg and yeast. Add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be very soft, add more flour as needed. Place dough into a greased bowl, cover tightly with plastic wrap and allow to rise until doubled in size. This will take about 1 – 1.5 hours.

Turn the dough out onto a lightly floured surface. Gently knead a few times until smooth.

Assembly: Roll the dough out into a 18×10 inch rectangle. Spread the softened butter evenly on top. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 12 pieces, about 1.5 inches each. Arrange rolls into a greased 9-inch or 11×7 inch pan.

Cover with plastic wrap and allow the rolls to rise again until doubled in size. This will take about 1 hour.

Preheat oven to 350°F. Bake the rolls for 15-20 minutes, covering with aluminum foil at any point to prevent heavy browning. Remove from oven and allow to slightly cool as you prepare the icing as detailed below. When ready, drizzly or pour the icing over the rolls. You will have leftover icing.

Simple Vanilla Icing
Ingredients

  • 2 cups powdered sugar

  • 2 tablespoons melted butter

  • 1/4 cup milk

  • 2 teaspoons vanilla

Directions
Sift powdered sugar into a small bowl. Add the remaining ingredients and mix until smooth.