Ok, so I’ve been so excited to make this recipe. I love pumpkin and I love cinnamon rolls and this recipe didn’t disappoint.
Here’s what you need:
For the Rolls:
1/4 Cup of Water that’s warm, but not hot
2 1/4 tsp of yeast, the recipe I used asked for instant yeast but I used regular yeast and just let it proof for a bit longer.
2 tbsp of white sugar
3/4 cup pureed pumpkin
1/4 cup white sugar
2 tbsp melted butter
3 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp sea salt
For the Filling:
3 tbsp melted butter
1 cup brown sugar
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
For the Glaze:
2 oz. of fat cream cheese, softened
1/2 cup of powdered sugar
2 tbsp + 2 tsp whole milk
1/4 cup of maple syrup for bottom of pan
First add the water, yeast, and the 2 tbsp of sugar to a bowl and let it rise. If you’re using instant yeast it will only take about 3 minutes. I used the active regular yeast and it took about 10 minutes to proof, which is normal.
While is proofing, add your flour, cinnamon, nutmeg, and sea salt into another bowl. Wisk it all to combine.
After the yeast is proofed, add your pumpkin, sugar, egg, and melted butter to the yeast and mix.
Slowly incorporate the dry mix with the wet mix. I don’t have a stand mixer, so if you have one, this should all be done in a stand mixer. I just used a wooden spoon to help incorporate it, then I dumped it out on the counter and kneaded it. There’s something so relaxing about kneading a dough that smells of pumpkin and spices. I love it. Knead the dough for about 5 minutes. Adding a few sprinkles of flour to keep the dough not sticky. I forgot to take a picture of the dough at this point so I apologize. In my defense it was 5 in the morning.
Place the dough back into the bowl and cover with plastic wrap. I also covered mine with a tea towel to help rise the dough. Leave it like that for 90 minutes, or until it has doubled in size.
Once it’s proofed enough, roll it out into a rectangle about 18″x18″. I’m still working on my rolling ability and couldn’t get a perfect rectangle. I was also trying to get my niece on her virtual learning for the first time. Then you want to add your melted butter, brown sugar, cinnamon, nutmeg, and cloves and mix it all together to make a paste. Spread it evenly on the dough.
Starting at the edge closest to you, roll it up tight and even. Once rolled, you want to cut it into 8 equal parts.
Grease the bottom and sides of a cake pan and add your 1/4 cup of maple syrup on the bottom. Place your rolls in the pan and cover it for 30 minutes. Once the final proof is done, place it in a 350 degree oven for 25-30 minutes. I like mine soft and chewy on the inside, so I do 25 and they’re perfect.
While they cool, if you can wait, add the powdered sugar and softened cream cheese to a bowl and mix well. Then gradually add the milk to make a pourable glaze. I don’t know if my cream cheese wasn’t soft enough or if it was because my powder sugar was actually confectioners sugar, or if I was just tired, but my glaze was kind of awful. It was chunky and just blah. So, hopefully you have better luck with it.
When the rolls are basically cooled, because I love a warm bun, drizzle the glaze over the rolls.
And there you have it!! They were pretty easy to make. And, again, that dough is so fragrant and its so calming rolling and kneading dough. I could make these all day every day… but then my weight loss would be literally non-existent.
I hope that you guys learned something new and that you try this amazing recipe. If you do, let me know how it works for you!!
With Light and Love,
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