Pumpkin Cinnamon Rolls
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8
Ingredients
- 1/4 cup warm water
- 1 packet (1/4 oz. active dry yeast)
- 1/4 cup warm milk
- 1/4 cup butter (melted)
- 1 large egg
- 1 cup pumpkin puree
- 4 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Filling
- 1/4 cup butter (softened)
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
Maple Cream Cheese Glaze:
- 4 ounces cream cheese (softened)
- 2 cups confectioners sugar
- 2 tablespoons milk
- 3 tablespoons maple syrup
Instructions
- In a small bowl add water and sprinkle with yeast.
- Set aside to proof, about 10 minutes.
- In a large mixing bowl add proofed yeast, milk, butter, egg, pumpkin puree, flour, sugar, salt, cinnamon, ginger, nutmeg and cloves.
- Using a dough hook attachment mix on low for about 5 minutes until dough is combined and pulls away from the sides.
- Place dough in a large greased bowl and cover with plastic wrap.
- Let rise until doubled in size for an hour.
- Generously grease two 8-inch cake pans.
- In a small bowl stir together brown sugar and cinnamon.
- Punch down dough and place on a well floured surface.
- Roll out dough to a 20 x 14 inch rectangle.
- Spread top of dough with butter and sprinkle with brown sugar and cinnamon mixture.
- Starting on the longer side, roll dough in a tight spiral.
- With a sharp knife cut 18 1-inch slices and place 9 slices into each cake pan.
- Cover with plastic wrap and let rise for another hour.
- Preheat oven to 350 degrees.
- Bake for about 25 minutes until golden brown.
- Cool on a wire rack.
- While rolls are baking, add cream cheese, confectioners sugar and milk to a large bowl and beat with an electric mixer until creamy.
- Stir in maple syrup.
- Drizzle glaze over warm rolls.
Find it online: https://www.motherthyme.com/2012/11/pumpkin-cinnamon-rolls.html