Cinnamon rolls are my idea of the perfect breakfast. I don't know how I've been blogging for this long without posting a cinnamon roll recipe, but I'm going to change that today. I absolutely love cinnamon rolls; tender sweet dough swirled with spicy cinnamon and rich brown sugar. Top with a simple powdered sugar glaze, a rich and buttery cream cheese frosting, or even a gooey combination of butter and brown sugar, they are all so good.
This time of year I'm always drawn to pumpkin cinnamon rolls. I love the beautiful golden color that pumpkin gives to the dough, along with lots of moisture to keep the dough tender and not at all dry. Adding some of the spices directly to the dough really amps up the flavor and makes the finished product just that much more delicious. These rolls are simple, tender and delicious, not to mention beautiful. A perfect early winter breakfast for a lazy weekend morning or a wonderful addition to any Christmas brunch spread.
These cinnamon rolls came together beautifully, and baked up without any problems. A few minutes after they came out of the oven I glazed them with a little bit extra maple syrup before letting them cool completely. I frosted them with a simple melted butter, maple syrup and powdered sugar frosting that I just threw together without measuring anything, but any frosting at all will do. I think a cinnamon cream cheese frosting would be wonderful. Whatever you decide on for the frosting will be great, you really can't go wrong, just be sure to make these rolls!!
Pumpkin Cinnamon Rolls
- 1/3 cup milk
- 2 cups whole wheat flour
- 1/2 cup bread flour
- 2 tablespoons (30 grams) brown sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 large egg, lightly beaten
- 3/4 cup (180 grams) 100% pure pumpkin
- 1-2 tablespoons butter, melted
- 1-2 tablespoon maple syrup
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1-2 tablespoon flour
Scald the milk in the microwave by heating until almost boiling, then set aside and let cool until warm, but no longer hot. Meanwhile, in the bowl of an electric mixer fitted with the dough hook attachment mix together the flour, sugar, salt, yeast, nutmeg and cinnamon. Add the egg, pumpkin and cooled milk. Knead on medium high speed until a smooth, supple dough forms, adding water a tablespoon at a time as needed, about 6-8 minutes.
Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Make the filling: melt butter in the microwave. Mix in the maple syrup. Add the brown sugar, cinnamon, nutmeg and flour. Set aside.
Transfer dough to a counter lightly dusted with flour. Roll dough out into a large rectangle (about 16x10 inches). Sprinkle filling evenly over the dough and then roll it up jelly roll style (if you want a little more filling, either double the recipe or sprinkle the dough with a little more cinnamon and brown sugar). Cut the log into 10-12 even slices and place cut side down into a greased baking dish and cover with plastic wrap. Let rise until doubled, about 1 hour. Alternatively, immediately placed in the fridge and let rise overnight. In the morning remove from the fridge and let warm to room temperature, 30-45 minutes before proceeding.
Bake the rolls in a 350 degree oven for about 15 minutes. Let cool until slightly