Pumpkin Cinnamon Rolls with Maple Glaze
3 1/4 C all purpose flour plus more for the counter or if your dough is too sticky
1/4 C granulated sugar
2 1/4 tsp instant dry yeast (which is one packet)
2 T pumpkin pie spice
1/2 C pumpkin puree
1/2 C unsalted butter, melted (1 stick)
1/2 C buttermilk
1 large egg, lightly whisked
pinch of salt
6 T unsalted butter, softened
1 1/4 C light brown sugar, packed
2 T ground cinnamon
1 C chopped nuts, optional
Maple Cream Cheese Glaze
4 oz cream cheese, softened
1/4 C maple syrup
2 T milk
1 tsp vanilla
1 C powdered sugar
To make the dough: Butter a 9 x 13 baking pan and set aside. In a small sauce pan on low heat, melt the butter and warm the buttermilk. While the butter is melting, get out your mixer. If you have a stand mixer, put on the paddle attachment. To the bowl of your mixer, add the flour, sugar, yeast, pumpkin pie spice, pumpkin puree and salt.
When the butter is melted and buttermilk is warm, remove from the heat and mix in the canned pumpkin. Add this mixture to the mixing bowl of dry ingredients. Give it a couple of stirs. Add the whisked egg and mix on low for 1 minute. Switch to the dough hook. Knead the dough on low for 5-6 minutes, scraping down the bowl as needed. If your dough is very sticky, add a little flour and continue to mix until the dough dents when you poke it, but it doesn’t stick your finger.
In a large mixing bowl, rub the inside with a little vegetable oil. This keeps the dough from sticking when it rises up the side of the bowl. Remove your dough from the mixer and add it to the mixing bowl you just greased. Cover and put in a warm, draft free spot. Let the dough rise 2-3 hours or until it has doubled in size. While the dough is rising make the filling. Put all the ingredients for the filling in a bowl and mix with a fork until the butter is incorporated into the sugar and cinnamon. When your dough has doubled, turn it out on to a floured surface and roll the dough into a rectangle approximately 12 x 24 inches with the long side closest to you. Spread the cinnamon sugar filling evenly over your entire rectangle leaving 1 inch on the top of the rectangle that does not have sugar. (Don’t worry, when you roll the dough in to a log, it will push the filling to the end.) Starting with the long side closest to you and rolling the dough away from you, roll and tuck the dough, keeping your roll even, roll it in to a log.
It’s time to cut the dough into rolls. The easiest way to cut the log and make your slices even is to use a serrated knife and cut the log in the middle creating two halves, then cut each one of those in half and then cut each of those in half. You should have 8 pieces approximately 1 1/2″ thick. (**see note below if you want to freeze them for later use.) Place your cinnamon rolls, cut side down in the prepared baking dish. If you like them soft and doughy, place them close together. If you like the edges crusty, spread them out. Cover the pan and place it in a warm spot and let them rise again for approximately one hour. Preheat your oven to 350 degrees and bake your rolls after they have risen for approximately 18 minutes or until they are golden brown on top.
While your rolls are baking, using a mixer in a mixing bowl, beat the cream cheese on medium until it is smooth, add the milk, vanilla and maple syrup. Slowly add in the powdered sugar, mixing until completely incorporated. Drizzle over the warm cinnamon rolls. Enjoy!
**If you want to freeze them for later use, you can place your cut rolls on a cookie sheet, freeze for 2 hours and then place the frozen rolls in a freezer safe container or Ziploc bag for up to 3 months. When you’re ready to cook them, place them in a prepared baking pan, cover and thaw in the fridge overnight. Remove from the fridge, let rise, remove cover and bake.