These spiced pumpkin cinnamon rolls are a delight anytime of the day. Topped with a delicious maple cream cheese icing.
Spiced Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
Rolls
1/3 cup warm milk
3 TBS butter, melted
1/2 cup pumpkin puree
2 TBS brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 large egg, slightly beaten
2-1/2 tsp instant yeast
2-1/2 cups all purpose flour
Filling*
1 stick butter, softened
1 cup brown sugar
1 TBS cinnamon
Maple Icing
1 pkg cream cheese, softened
1 TBS butter, softened
1 tsp cinnamon
1 TBS maple syrup
1-1/2 cups powdered sugar
In a mixing bowl, add the warmed milk, melted butter and mix. Next add the pumpkin puree, brown sugar, cinnamon, nutmeg and salt. Mix. Add the egg, flour and yeast. With a dough hook, until it forms a soft smooth ball; approximately 7 to 10 minutes.
Butter a large bowl, lightly butter the ball of dough and place in the bowl – cover with a kitchen towel to rise in a warm place until doubled in size; approximately one hour.
Once the dough has doubled in size, roll out on a floured surface to form a large rectangle.
Making the Filling
Spread the softened butter over the surface leaving 1/4 inch of one long edge clean so the rolls easily seal. Next sprinkle the brown sugar evenly over the butter and then follow with the cinnamon.
Starting with the “naked” edge, begin to tightly roll into a long log and when finished, pinch the end to seal in the goodies.
Place log into the refrigerator to firm up for 30 minutes which makes slicing and placing the rolls in the pan easier.
Forming Rolls | Pan Prep (my secret)
1/2 stick butter, melted
2 TBS brown sugar
1 tsp cinnamon
While the rolls are in the refrigerator, prep 9×13 pan or round cake pans with the following:
Evenly spread the melted butter in the bottom of the pan and then sprinkle with sugar and cinnamon before adding the freshly sliced rolls. Feel free to make more pan butter mixture if you run out. This makes the bottoms of the rolls caramelized and gooey.
After rolls have firmed up, wet a sharp knife and slice the log into 1-1/2 inch rolls and lightly place in the prepped pan. I have also used a serrated knife for this. Cover the rolls with a towel and place in a warm area until doubled in size.
PREHEAT oven to 375 degrees after the rolls have doubled. Bake for 20 minutes or until the tops of the rolls are golden brown. Cool.
Making the Icing
Mix the ingredients together and frost the cooled rolls.
Recipe Notes
*Feel free to add more butter, brown sugar or cinnamon for extra gooey results.
- To “help” the dough and rolls rise faster, preheat the oven on 350 degrees for 1 minute and turn the oven off. Place the dough in the oven until it doubles in size. Preheat the oven again for 1 minute before adding the rolls to rise before baking.
- Try adding /2 cup chopped pecans to the filling.