My family loved these rolls.
I can't believe that I got my family to eat - no, wait, to devour - an entire pan of these maple pumpkin cinnamon rolls because they sound so complex and so fancy and they sound like something that my family would never eat.
It's just that all of these flavors mix so well. Pumpkin and cinnamon is a no-brainer. But pumpkin and maple just sounded so seasonal and so autumn and really warm and comforting, so I went with it. And the result was fantastic. Some of the best cinnamon rolls I've ever made! And you know that I love cinnamon rolls and make them as often as possible because they're on my list of favorite foods. #1 - pizza, #2 - cinnamon rolls.
But it'll take me too long to write out the whole list, sooooo.
Cinnamon rolls! They make for the very best breakfast, a really great snack when warmed up and a pretty amazing dessert for after dinner. I totally encourage eating these all day long. Of course, they're best fresh from the oven and still warm so that the glaze gets all gooey and melted and wonderful, but honestly, if you heat 'em up in the microwave for a few seconds, they're still pretty darn incredible.
So let me tell you about them! I made pumpkin dough. It was delightful to make and work with - the dough was so soft and pliable and incredibly easy to shape and roll and cut. It was amazing! Then I filled it with the usual butter/sugar/cinnamon mixture. I topped the whole thing with a maple glaze which is the glaze that I use on my all-time favorite cinnamon rolls and you can find the recipe for those HERE. The whole combo, gah! So good!
Maple Pumpkin Cinnamon Rolls
3-1/4 cups all-purpose flour
1/3 cup sugar
2-1/4 teaspoons active dry yeast
1/2 cup butter, melted
1/2 cup buttermilk
1/2 cup pumpkin puree
1 egg, lightly whisked
4 tablespoons butter, softened
2 tablespoons brown sugar
1 tablespoon sugar
1/2 tablespoon cinnamon
1 cup powdered sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
2 teaspoons milk
In the bowl of a stand mixer fitted with the dough hook, add flour, sugar, yeast and salt. Mix together until combined.
Add the buttermilk and pumpkin to the melted butter in a small microwave safe bowl and heat for 45 seconds and stir until smooth. Add this mixture to the dry ingredients in the mixing bowl, then add the lightly beaten egg. Knead the mixture on low speed for about 7 minutes (add more flour if necessary to form a soft, smooth dough). Remove the dough from the mixing bowl and place in a lightly greased bowl. Cover and let rise in a warm place for about 2 hours, or until doubled in size.
After the dough has risen, punch it down and turn out onto a lightly floured surface. Roll out into a large rectangle, about 14" x 20". Smear the softened 4 tablespoons butter all over the rectangle. In a small bowl, whisk together brown sugar, sugar and cinnamon and then evenly sprinkle over the butter. Roll up the rectangle, starting with the longer side, to form a large log. Using a sharp knife, slice the dough into 20-24 rolls. Arrange the rolls in a greased 13" x 9" pan and cover loosely with plastic wrap. Allow to rise for an additional 30 minutes. Bake at 375 degrees for 15-18 minutes.
Prepare the glaze by whisking together powdered sugar, melted butter, maple syrup and milk in small bowl. Spread or pour over the warm rolls. Best served immediately. Store any leftovers in an airtight container for up to 3 days.
(dough adapted from: averie cooks)
you should probably expect a pumpkin recipe at least once a week until December.