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Pumpkin cinnamon rolls with maple icing

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Pumpkin cinnamon rolls with maple icing

Course Cookies
Cuisine North America
Keyword Pumpkin
Servings 12 rolls

Ingredients

Dough:

  • 4 tbps salted butter melted
  • 50 gr white sugar granulated
  • 1/2 tsp salt
  • 250 gr canned pumpkin puree (unsweetened)
  • 1 egg large
  • 125 ml water lukewarm
  • 1 packet active dry yeast
  • 1 tbsp granulated white sugar
  • 500 gr all-purpose flour plus extra- as needed cooking spray

Filling:

  • 4 tbsp butter at room temperature
  • 150 gr brown sugar
  • 1 tbsp cinnamon ground
  • 1/4 tsp cloves ground
  • 1 tsp ginger ground
  • 1/8 tsp allspice ground
  • 1/8 tsp nutmeg ground
  • 1/4 tsp salt

Icing:

  • 90 ml cream cheese at room temperature
  • 125 gr powdered sugar sifted
  • 50 ml pure grade B maple syrup
  • 1/4 tsp salt

Instructions

  1. Spray a non-reactive bowl with nonstick spray. Set aside. Line a 33 x 23 x 5 cm metal baking pan with parchment paper.

  2. In a mixing bowl, whisk together first 5 ingredients of the dough (through egg previously beaten) until well combined. Set aside.

  3. In a small bowl, whisk together warm water, yeast and 1 tbsp sugar. Let sit for 5 minutes until the yeast is frothy and active.
  4. Place flour in a large mixing bowl (or the bowl of a stand mixer). Add the yeast mixture and the pumpkin mixture to the flour. Stir until the ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. If needed, add more flour as necessary throughout the kneading process until you achieve the proper consistency.
  5. Form the dough into a ball and transfer it to the oiled bowl. Toss the dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1 1/2 hours.
  6. Roll the dough into a 40×25 cm rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.
  7. Spread a thin layer of butter over the dough, leaving a 1.5 cm border on all sides. In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter. Roll the dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling. Continue rolling the dough into a log until the opposite edge is on the bottom. Slice the dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. Preheat oven to 180°C.
  8. Remove towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing.

  9. Place a baking sheet over the dish of cinnamon rolls. Invert the rolls onto the baking sheet and peel away parchment paper. Flip the rolls onto your choice of serving dish. Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides.

Recipe Notes

This recipe and photography has been featured in a post on The Recipe Girl blog: Food Porn Daily and Pumpkin Cinnamon Rolls

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