Introduction:
Pumpkin pie cinnamon rolls are a delicious and decadent treat that is perfect for the fall season. They are made with a soft and fluffy cinnamon roll dough that is filled with a creamy pumpkin pie filling. These rolls are then topped with a sweet and sticky glaze that will make you want to lick your fingers.
Ingredients:
1 cup warm milk (105-115 degrees F)
2 teaspoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour, plus more for dusting
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped walnuts (optional)
1/2 cup powdered sugar
1 tablespoon milk
Instructions:
In a large bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let stand for 5 minutes, or until foamy.
Stir in the salt and 3 cups of flour. Mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Make the filling:
In a medium bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and cloves.
Gradually beat the pumpkin mixture into the butter mixture until combined.
Stir in the walnuts, if desired.
Assemble the rolls:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch baking dish.
Punch down the dough and roll it out into a 12x18 inch rectangle.
Spread the filling evenly over the dough.
Roll up the dough starting from the long side.
Cut the roll into 12 equal pieces.
Place the rolls in the prepared baking dish.
Cover with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.
Bake the rolls:
Bake the rolls for 25-30 minutes, or until golden brown.
While the rolls are baking, make the glaze.
Make the glaze:
In a small bowl, whisk together the powdered sugar and milk until smooth.
Let the rolls cool slightly before glazing.
Serve and enjoy!
Tips:
For the best flavor, use fresh, high-quality ingredients.
Don't overwork the dough, or it will be tough.
Let the dough rise in a warm, draft-free place.
Bake the rolls until they are golden brown.
The glaze can be made ahead of time and stored in the refrigerator.
Variations:
For a fun twist, add chocolate chips or dried fruit to the filling.
For a more decadent treat, top the rolls with whipped cream or ice cream.
To make a vegetarian version, substitute vegan butter and milk for the regular butter and milk.
Conclusion:
Pumpkin pie cinnamon rolls are a delicious and decadent treat that is perfect for the fall season. They are a great way to enjoy the flavors of pumpkin pie in a new and exciting way.