Pumpkin Cinnamon Rolls with Maple Frosting

Posted on September 8, 2009. Filed under: Breads, Breakfast, Desserts, Fall Favorites |

Holy Moly, amazing! Maybe my favorite cinnamon rolls ever. The pumpkin gives it that extra depth of flavor. It blends so smoothly with the cinnamon that it just tastes incredible together. And these really aren’t difficult. Yes, they take some time, 2 hour rise, twice. But they aren’t technically difficult. Make them for a relaxing Saturday morning breakfast. Or make a tradition of making these Christmas morning. Your family will appreciate it!

Makes 12 rolls

1/3 cup non fat milk
2 Tbs butter
½ cup canned pumpkin
2 Tbs brown sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast (2 1/4 tsp)
1 cup unbleached all-purpose flour
1 cup whole wheat flour

1/2 cup pumpkin puree
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/3 tsp ginger
1/3 cup maple syrup
2 tbsp butter, room temperate, or slightly melted in the microwave

2 Tbsp butter
1/4 cup maple syrup
1/2 cup low fat cream cheese, room temperature
2 Tbs non fat milk
dash of salt
½ to ¾ cup sifted powdered sugar

1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.

2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.

4. The Filling:
As soon as you finish with the dough, start working on the filling.
Combine the pumpkin puree, cinnamon, ginger, salt, and brown sugar.

Spread filling on the dough rectangle. Leaving about an inch rim around each side of the dough. So the filling doesn’t ooze out when you roll it up.

Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 5 to 10 minutes.

7. While rolls are cooling, prepare icing: Beat butter and cream cheese in a stand mixer until creamy. Mix in maple syrup and milk. Mix in vanilla, salt and powdered sugar. Beat until well blended. If necessary, add more powdered sugar for desired consistency.

8. Smear icing over warm rolls. And watch the meltyness happen!!

*If you want to begin preparing these the night before… Follow directions through step four, and at that point cover and refrigerate overnight. Take out in the morning and continue with step 5.
**If you’re lacking a warm place for rising, use your oven. Turn on the oven light. Then set your oven to 400 degrees for one minute. Turn it OFF and then place your pan inside the warmed oven. Make sure you have turned off your oven!


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