MAPLE PUMPKIN CINNAMON ROLLS
INGREDIENTS
For the Dough:
·
2¼
teaspoons active dry yeast
·
¼
cup warm water
·
about
3 cups of flour, divided
·
⅔ cup pumpkin puree
·
½
cup milk
·
¼
cup butter, melted
·
¼
cup sugar
·
1¼
teaspoons salt
·
¼
teaspoon ground nutmeg
·
1
teaspoon vanilla
For the Filling:
·
¼
cup sugar
·
¼
cup brown sugar
·
3
tablespoons flour
·
1½
teaspoons cinnamon
½ teaspoon pumpkin pie spice
·
4
tablespoons butter, melted
For the Glaze:
·
1½cup
powdered sugar
·
1-2
tablespoons milk
·
1
teaspoon maple extract
·
1
tablespoon maple syrup
INSTRUCTIONS
1. To prepare the dough: Dissolve yeast in
warm water in a large bowl and let stand five minutes. Add ⅔
cup flour, pumpkin, milk, butter, sugar, salt, nutmeg, and vanilla to bowl and
mix well. Transfer to a stand mixer fitted with a dough hook and knead on low
10 minutes until smooth and elastic. Add flour 1 tablespoon at a time until
dough forms a ball and is mostly no longer sticky. (May still be a bit tacky)
2. Coat a large bowl with cooking spray.
Place dough in bowl and cover. Place bowl in a warm place and allow dough to
rise 45 minutes or until doubled in size.
3. To prepare the filling: combine sugar,
brown sugar, flour, cinnamon, and pumpkin pie spice in a bowl. Cut in butter
with two forks or a pastry cutter until mixture resembles course crumbs.
4. Punch dough down. Allow to rest 10
minutes. Roll dough into a rectangle, about 12x12 inches. Sprinkle with
filling. Roll tightly, pinch ends to seal, and slice into 9 sections. Place sections
flat side down in a well greased 8x8 inch square pan. Cover and allow to rise
about 30 more minutes or until doubled in size.
5. Preheat oven to 375. Bake rolls about
20 minutes or until golden brown. Allow to cool slightly.
6.
Prepare
the icing by mixing together powdered sugar, milk, maple extract, and maple
syrup. Drizzle over rolls and serve warm.
https://www.lecremedelacrumb.com/maple-pumpkin-cinnamon-rolls/
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