Perfect Maple-Pumpkin Cinnamon Rolls
Recipe by Amy Ledyard
Tis the Season...
Tis the Season...
I’ll never forget Christmas at Grandma and Papa’s house growing up. Papa especially went all out; every aspect of the entire celebration had to be big, had to be perfect. The food, the gifts, the decorations, all of it, and the food was always the highlight. The smells in their house while each feast was being prepared! From the picture perfect breakfast to the quintessential Christmas dinner, I can still close my eyes and smell all of it and picture where each item was placed on their farmhouse-style dining room table. Breakfast was always my favorite. Nothing beat waking up in my snug little room at the top of the stairs to the mouth-watering smell of eggs, bacon, coffee, and, the crowning glory, cinnamon rolls. To me, cinnamon rolls truly kick off the Christmas Day festivities, and, as I’ve grown up, I have developed my specific cinnamon roll preferences. These that I have developed bring together all of the Christmas flavors that I love best: warm cinnamon with gooey maple syrup and butter, sticky pumpkin buttercream frosting, and smooth pumpkin which gives these cinnamon rolls a depth of flavor not found in traditional rolls. All of these elements come together to create a taste of home in the form of the perfect cinnamon roll. Enjoy, and Merry Christmas!
- Mix yeast, 1 TBSP sugar, and ¼ cup water in a small bowl and let sit until bubbly.
- Once the yeast is ready, mix it with the flour, pumpkin puree, and 1 ½ cups water, adding the water ½ cup at a time until a knead-able dough forms. This dough should not be sticky.
- Cover and let stand until the dough doubles in size, about 1 hour.
- Knead for 2 minutes on a floured surface and then roll into a large rectangle ¼ inch thick.
- Pour melted butter over the dough, and spread it evenly then top with cinnamon and sugar.
- Roll into a log and cut into 1 inch slices.
- Place in a greased baking dish cut side down.
- Cover and let stand until doubled in size, about an hour.
- Bake at 325F for 15 minutes then pull out and pour ½ cup maple syrup over the rolls and bake another 15 minutes.
- Allow to cool.
- Combine all ingredients for the Pumpkin Buttercream and mix well, and then frost your cinnamon rolls.
- Active dry yeast x 1 tablespoon
- Sugar x 1 tablespoon
- Warm water x 1/4 cup
- Flour x 4 cup
- Water x 1 1/2 cup
- Pure Pumpkin Puree x 1/3 cup
- Butter, melted x 3 tablespoon
- Brown sugar x 1 cup
- Cinnamon x 2 teaspoon
- Maple Syrup x 1/2 cup
- Powdered sugar (Pumpkin Buttercream) x 1 1/2 cup
- Pumpkin Puree (Pumpkin Buttercream) x 1 tablespoon
- Melted butter (Pumpkin Buttercream) x 3 tablespoon
- Milk (Pumpkin Buttercream) x 1 teaspoon
- Cinnamon (Pumpkin Buttercream) x 1/4 teaspoon
- Tiny pinch each of cloves and nutmeg (Pumpkin Buttercream) x 1