Pumpkin Cinnamon Rolls with Maple Syrup Glaze

Sunday, October 11, 2015

October. Campfires. Mountain weekends. Foliage in shades from chestnut to fiery. Pumpkin.  Maple syrup. Hot Chocolate. Spiced cider. Flannel.

Here's a recipe that will carry you right through the season with all your favorite flavors baked into the goodness of something you can grab on the run, or enjoy over a leisurely cuppa or while sitting around the fire.  Thanks to  Eva Kosmas Flores for the recipe!

Pumpkin Cinnamon Rolls

1/2 cup warm whole milk
2 1/2 teaspoons yeast
4 3/4 cups all-purpose flour
1 cup pumpkin, pureed
1/3 cup unsalted butter, softened
1/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Cinnamon Filling

1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 1/2 teaspoons cinnamon

Maple Glaze

1 1/2 cups powdered sugar
2 tablespoons whole milk
1 tablespoon maple syrup
1 teaspoon maple extract

For the pumpkin rolls, stir the yeast into the lukewarm milk in a small bowl. Allow the mixture to rest at room temperature for five minutes.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, pumpkin, butter, sugars, eggs, salt, spices and milk mixture at medium low speed until a rough dough forms. Knead the dough by hand or with the dough hook attachment of your stand mixer until smooth and cohesive. Place the dough in a clean and lightly-greased bowl. Cover with a kitchen towel and allow to rise at room temperature out of direct sunlight until doubled in size, about one hour.

Roll out the dough into a rectangle until the dough is about 1/4 inch thick. For the cinnamon filling, spread the softened butter across the top of the dough, and then sprinkle the brown sugar and cinnamon over it.  Starting at one end, roll the dough like a jelly roll.

Cut into one-inch slices and place into well-greased muffin cups in a muffin tin.  Cover with a cloth and allow to rise at room temperature our of direct sunlight until the rolls are puffy, about 30 minutes to an hour.

Preheat the oven to 400 degrees F. Remove the cloth, and bake the rolls until golden, about 15 minutes. Remove the pan from the oven and allow them to cool for about 20 minutes.

While the rolls are cooking, make the maple glaze. Whisk together the powdered sugar, milk, maple syrup and maple extract until smooth. Drizzle glaze over the top of the cooled rolls.  Serve any leftover glaze alongside the rolls for dipping.

1 comment:

  1. Hi Naomi, I'm going to treat my family to these on vacation next week at OBX. They will love them...cinnamon is my very favorite, over chocolate even! Thanks so much for a wonderful fall recipe.