It’s finally fall, which means time for baking and pumpkin flavored deliciousness! I found this recipe on Foodgawker and had to try it. These cinnamon rolls are so perfect for fall. They’re warm, and pumpkiny, and delicious.
Pumpkin Cinnamon Rolls
¾ cup room temp milk
½ cup pumpkin puree (fresh or canned)
2½ Tbs butter, cut into small pieces
1 Tbs honey
1 tsp salt
⅛ tsp nutmeg
1 3/4 cups plus 1-2 Tbs all-purpose flour
1 cup whole wheat flour (may use all all-purpose)
2 tsp dry yeast
2½ – 3 Tbs butter, melted
⅓ cup brown sugar
generous 2 tsp cinnamon
⅛ tsp ground nutmeg
1 cup powdered sugar
½ tsp vanilla
1 Tbs milk (add enough to make a thick glaze)
Process dough ingredients in a stand mixer with a dough hook – will need to knead approximately 10 minutes, or until smooth and elastic. When kneaded place the dough in a large bowl sprayed with cooking spray and allow to rise about 45 minutes to 1 hour, or until doubled in size.
Dump the risen dough onto a well floured surface and punch down. Allow to rest for a few minutes while you are melting the butter and gathering ingredients for the filling.
Spray a baking dish with cooking spray.
Roll the dough into a large rectangle, about ½ inch thick. Brush the rolled dough with the melted butter and sprinkle with the brown sugar. Add extra sugar if the entire surface is not covered. Sprinkle cinnamon over the brown sugar, feel free to adjust the cinnamon measurement to your taste. Starting with the longest edge, begin to carefully roll the dough into a fairly tight roll.
Preheat oven to 350º.
With a sharp knife cut the rolls into 16 pieces and place flat into the baking dish, I do 4 rows of 3 rolls each row. Cover with a cloth and allow to rise for about half of an hour. (Alternatively, you may cut the rolls a bit thicker into 12 slices and use a 9×9 square baker).
Bake for about 30 minutes or until lightly browned and baked through. Cool on a rack while you are preparing the glaze. For the glaze, whisk together the powdered sugar, vanilla and enough milk to make a thick, yet still “drizzable” glaze. Whisk until smooth. Spoon the glaze over warm rolls and serve. The rolls melt in your mouth when warm, but are equally delicious hours later when they are cold. To return to “fresh from the oven” goodness, microwave for 10-30 seconds (depending on your microwave!).
Note: I made my dough yesterday and placed the cut rolls into the prepared pan. I then placed the pan with the cut rolls into the refrigerator (covered the pan with plastic wrap) and cooked them this morning for the kids for breakfast! Simply preheat the over, remove pan from the fridge while the oven is preheating, remove the plastic wrap and bake when oven is ready.