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Pumpkin Cinnamon Rolls

Make the fall season extra special with these delicious Pumpkin Cinnamon Rolls. Classic cinnamon rolls get a fall twist with pumpkin puree and fall spices.
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin, rolls
Servings: 12 rolls
Author: Savoring Italy

Ingredients

DOUGH

  • 1/4 cup warm water 100 to 110 degrees
  • 1 1/4 ounce envelope Platinum Superior Baking Yeast
  • 1/3 cup warm milk 100 to 110 degrees
  • 1 egg beaten
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1 Tablespoon melted butter I used Earth Balance margarine
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour I used King Arthur
  • 1 1/2 cups whole wheat flour I used King Arthur
  • 1 teaspoon salt
  • 1 teaspoon ginger adjust according to your taste
  • 1 teaspoon cinnamon adjust according to your taste

FILLING

  • 1/2 cup unsalted butter softened (I used Earth Balance margarine)
  • 1 cup sugar you could also use brown if you like
  • 3-4 teaspoons cinnamon adjust to your taste
  • add chopped pecans if you like

Instructions

  • In a mixing bowl (I used my stand mixer) sprinkle the yeast over the warm water. Let stand until foamy; about 5 minutes.
  • Beat in on medium-low speed the milk, egg, pumpkin puree, melted butter and brown sugar until combined.
  • Gradually add the flours and salt, scraping down side of bowl, until a soft dough forms. I ended up adding a little extra flour until I had a workable dough.
  • Remove the dough from the mixer and knead until smooth (add more flour if too sticky. Knead until smooth. The dough will be a little more sticky. That’s fine. You just want the dough to hold its shape).
  • Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hour (until puffy-not necessarily doubled in bulk).

Make the Filling:

  • In a small bowl, whisk together the sugar and spices; set aside.

Back to the dough:

  • Gently deflate the dough, and transfer it to a lightly floured work surface. Cut the dough in half.
  • Roll the dough out into a rectangle, approximately 12×16 inches. Spread the butter all over. Sprinkle on the cinnamon sugar.
  • Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 1/2 inch pieces.
  • Place the slices in a greased 9×13 pan (this was a 9x9 pan) or two 9 inch cake.
  • Repeat with the other half of the dough.
  • Cover with clean kitchen towel and let sit in a draft-free spot spot until buns double in size, about 30 to 45 minutes.
  • Heat oven to 350°F. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
  • While rolls bake, put together the pumpkin glaze:
  • In a small bowl, whisk together the glaze ingredients. Add more milk as necessary to make a smooth glaze. Invert buns to a serving platter.
  • Drizzle glaze on top of warm buns. Serve warm! ENJOY! If you have any left, refrigerate them. I doubt you will have any leftovers.;)
  • To make the night before: You can prepare the rolls and place them in the greased pans and leave overnight in the refrigerator. The next morning, remove the pans from the refrigerator and let the rolls rise. Bake at 350 F for 30-40 minutes.

Notes

To make the night before: You can prepare the rolls and place them in the greased pans and leave overnight in the refrigerator. The next morning, remove the pans from the refrigerator and let the rolls rise. Bake at 350 F for 30-40 minutes.