MAPLE GLAZED PUMPKIN CINNAMON ROLLS

 

JUST when i thought i was done with pumpkin, i got inspired again / i have so much pumpkin puree i need to use up before christmas.. cause if i continue to post pumpkin based recipes in january, ya’ll are going to think i’m really crazy. here we have it! pumpkin cinnamon rolls, filled with the spices of pumpkin pie & glazed with maple syrup. i think these would be the perfect treat to make for thanksgiving breakfast or brunch (do people do thanksgiving brunch yet?). the leftovers would also be a quick grab & go breakfast before you head out the door the next morning at 4 am and take on black friday. maybe you could even by pass the insane line ups if you start offering customers pumpkin cinnamon rolls? IDK. happy weekend!

this recipe has been adapted from eva kosmas flores for crate & barrel

ingredients

for the rolls

  • ½ cup whole milk, warm to touch
  • 1 package instant yeast (2 ½ teaspoons)
  • 4 cups all purpose flour
  • 1 cup fresh or canned pumpkin puree
  • 1/3 cup unsalted butter, softened
  • ½ cup brown sugar
  • 2 eggs
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

for the filling

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

for the maple glaze

  • 2 cups powdered sugar
  • 1 tablespoon whole milk
  • 2 tablespoons maple syrup

directions

  • for the rolls: in the bowl of a stand mixer with the paddle attachment add the warm milk & yeast. let sit for 5 minutes to allow the yeast to activate. add pumpkin, butter, sugar, eggs, salt, cinnamon, ginger, nutmeg & cloves. mix on low. add the flour one cup at a time until the dough begins to come together. once a dough has formed, turn onto a floured surface & knead. If the dough seems sticky, add more flour. continue to knead until a smooth, elastic dough is formed. place in a greased covered bowl until the dough doubles in size (approximately 1 hour). roll into a ¼ inch thick rectangle.

  • for the filling: spread butter evenly on the rolled out dough. in a small bowl add sugar, cinnamon, ginger, nutmeg & cloves. sprinkle over the butter. roll dough tight & cut into 2-inch thick rounds. place swirl side up in a greased baking dish or cast iron pan. bake at 375 degrees for 20-25 minutes or until the rolls begin to brown.

  • for the glaze: while the rolls are baking, make the glaze. in a bowl whisk powdered sugar, milk & maple syrup until smooth. if the glaze appears runny, add more sugar. if the glaze appears too thick, add more milk. brush on the warm cinnamon buns.