These Cinnamon Rolls popped up on Pinterest about a week ago and I was practically drooling. And since it's fall... and since I'm a pumpkin fanatic... well, these were baking in our house this weekend! If you love pumpkin, these pumpkin cinnamon rolls just might find a place in your cookbook.
Maple Pumpkin Cinnamon Rolls
(*from Creme de la Crumb)
Dough:
2 1/4 tsp active dry yeast
1/4 c. warm water
about 3 c. flour
2/3 c. pumpkin puree
1/2 c. milk
1/4 c. butter, melted
1/4 c. sugar
1 tsp salt
1/4 tsp. pumpkin pie spice
1/2 tsp. vanilla
Filling:
1/4 c. sugar
1/4 c. brown sugar
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
4 Tbsp butter, melted
Frosting:
1 1/2 c. powdered sugar
1-2 Tbsp milk
1 tsp maple extract
1 Tbsp maple syrup
(or cheat like I did and use cream cheese frosting)
1. Dissolve yeast in water to proof. Add pumpkin, milk, butter, sugar, salt, spice, and vanilla. Mix together. Slowly add flour, starting with 2/3 c., and slowly add add as dough forms a ball (mine took 3 c.)
2. Allow dough to rise in a warm place
3. Roll out dough on a lightly floured surface. Mix together filling ingredients in a small bowl. Brush melted butter over dough and sprinkle filling. Roll dough tightly and cut into 9 sections.
4. Place cinnamon rolls in a greased pan, cut side down. Cover and allow to rise until doubled in size (can also refrigerate at this time and bake in the morning).
5. Preheat oven to 375 and bake 20 min or until golden brown. Drizzle with prepared frosting and serve warm.
Enjoy!
*Linked to these Parties
Maple Pumpkin Cinnamon Rolls
(*from Creme de la Crumb)
Dough:
2 1/4 tsp active dry yeast
1/4 c. warm water
about 3 c. flour
2/3 c. pumpkin puree
1/2 c. milk
1/4 c. butter, melted
1/4 c. sugar
1 tsp salt
1/4 tsp. pumpkin pie spice
1/2 tsp. vanilla
Filling:
1/4 c. sugar
1/4 c. brown sugar
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
4 Tbsp butter, melted
Frosting:
1 1/2 c. powdered sugar
1-2 Tbsp milk
1 tsp maple extract
1 Tbsp maple syrup
(or cheat like I did and use cream cheese frosting)
1. Dissolve yeast in water to proof. Add pumpkin, milk, butter, sugar, salt, spice, and vanilla. Mix together. Slowly add flour, starting with 2/3 c., and slowly add add as dough forms a ball (mine took 3 c.)
2. Allow dough to rise in a warm place
3. Roll out dough on a lightly floured surface. Mix together filling ingredients in a small bowl. Brush melted butter over dough and sprinkle filling. Roll dough tightly and cut into 9 sections.
4. Place cinnamon rolls in a greased pan, cut side down. Cover and allow to rise until doubled in size (can also refrigerate at this time and bake in the morning).
5. Preheat oven to 375 and bake 20 min or until golden brown. Drizzle with prepared frosting and serve warm.
Enjoy!
*Linked to these Parties
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