This is what my fall consist of:
When I’m not running around after a marching band my fall consist of this:
I’m telling you, a cinnamon roll taste so much better with cool, crisp autumn air and a cup of hot coffee in your hand.
This recipe is pretty much my favorite recipe because you can leave it overnight, pull it out the next morning, and have piping hot cinnamon rolls for breakfast without hardly any fuss. Plus, add a little pumpkin into the mix just for an extra kick of fall and you’ll be the happiest morning person ever. These are some serious cinnamon rolls. If you aren’t a huge fan of pumpkin flavor, replace the glaze with a cream cheese frosting and I think you’ll be just as happy.
Pumpkin Cinnamon Rolls
Prep time
Cook time
Total time
Author: Erin Alderson
Recipe type: Breakfast
Serves: 12
Ingredients
- ¾ cup milk
- 2½ teaspoon yeast
- ⅓ cup natural sugar
- 1 cup pumpkin
- ⅓ cup melted butter
- 1 teaspoon salt
- 3 none eggs
- 4- 4½ cup Unbleached all purpose flour
- divider filling
- ¼ cup butter
- ⅔ cup sucanat
- ¼ cup natural sugar
- 2 tablespoon cinnamon
- 2 teaspoon nutmeg
- divider Pumpkin Glaze
- 1 cup pumpkin
- ¼ cup natural sugar
- 2 tablespoon maple syrup
- ¼-1/2 cup milk
Instructions
- Heat milk (either in a sauce pan or microwave) until milk begins to simmer- add butter. Let cool until a warm temperature (about 120˚)
- In a stand mixer bowl, at milk mixture, yeast, and sugar. Let sit for five minutes. Add 3 cups of flour, salt, pumpkin, eggs and start mixer with dough hook. Add the remaining flour, ½ cup at a time continuing until the dough pulls together. Continue kneading the dough until smooth and elastic- at least eight minutes.
- Either in the mixer bowl or a separate bowl, lightly spray the dough with cooking oil and place in a warm draft free spot until dough has doubled in size (around an hour and a half.)
- Turn the dough out onto a floured surface and roll out into a 10 by 14 rectangle. Rub butter over entire surface and cover with sucanat mixture. Roll the dough into a log, squeeze slightly and adjust to form. Cut into 12 pieces (cut in half, the cut each half into half then each piece is cut into three pieces.) Place in a sprayed 9 by 13 pan.
- Cover with plastic wrap and place in refrigerator overnight. (or if you want to continue on, cover and let rise for another hour and follow with remaining instructions.)
- The next morning, preheat the oven to 350˚ and remove cinnamon rolls from the refrigerator and let sit at room temperature for a half hour.
- Bake for 25-30 minutes until cinnamon rolls are a nice golden brown color. Let cool slightly.
- While cinnamon rolls cool slightly, combine icing ingredients and while cinnamon rolls are still warm, spoon icing over the rolls.
- Enjoy while warm (as if there is such a thing as cold cinnamon rolls-usually they are gone before they even have the chance to cool down!)
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