Pumpkin Cinnamon Rolls with Maple Frosting

CINNAMON ROLL BAKING TIPS

As I said before, cinnamon rolls made from scratch can be intimidating but, today, we’re gonna tackle this recipe head on. No fear. To give you a solid head start, I’ve compiled my top tips for the BEST Pumpkin Cinnamon Rolls EVER!

Don’t Kill Your Yeast

Be gentle with your yeast. Keep the milk between 110 and 115 degrees. Any cooler and the yeast won’t activate Any hotter and you’ll kill the yeast before it even has a chance. A kitchen thermometer comes in handy here.

Use Room Temperature Ingredients

Yeast likes a warm environment, so using eggs and butter at room temperature is crucial. Not only will this help to keep the dough at optimum “yeast activity” temperature but the ingredients will also mix together easier.

Fill the Rolls from Edge to Edge

Don’t be stingy! Cover every square inch of the dough with cinnamon-sugar filling. You’ll only need to leave a small section along one edge bare so you’re able to pinch and seal the seam closed once you’ve rolled the dough.

Roll Tightly

Be sure to roll the dough as tightly as possible. The tighter you’re able to roll, the more buttery layers you’ll get. This will also ensure that the rolls keep their shape during baking.

Slice Using Floss

If your knife isn’t sharp enough, it will squish the rolls and ruin their shape. Instead, loop a piece of dental floss around the dough and cut through the cinnamon rolls.

BONUS TIP: Let the rolls cool before icing! If the rolls are too hot, the icing will run right off of the rolls. Wait for at least 10 minutes before glazing, it’s worth it.

LEFTOVER STORAGE

These rolls don’t last long in my house but, when there are leftovers, I make it a point to keep them moist and delicious rather than dry and drab. The answer to keeping them moist is all in the packaging method. Store cinnamon rolls in an airtight container or individually wrapped (in saran or foil) at room temperature for 2-3 days. Move to the refrigerator for up to 7 days.

If you’re not planning on eating your leftovers within a week, I suggest freezing them. Cinnamon rolls can be stored and frozen for up to 4 months. To defrost, allow the rolls to sit at room temperature or a few hours or overnight in the fridge.

To Reheat: a quick zap in the microwave (about 30 seconds) should do the trick! Alternatively, heat in a convection or conventional oven at 350 for about 5-10 minutes.

MORE GRANDBABY CAKES’ ROLL RECIPES

Catch me baking rolls, sweet or savory, all Autumn long! I mean, is there any better way to wake up on a Fall or Winter morning than to the smell of freshly baked rolls? I don’t think so.

Check out my absolute FAVORITE homemade roll recipes:

• HOMEMADE CINNAMON ROLLS
• LAZY CHAI CINNAMON ROLLS
• LAZY STRAWBERRY CINNAMON ROLLS

Pumpkin Cinnamon Rolls with Maple Chai Frosting

Pumpkin Cinnamon Rolls with Maple Frosting (make that maple chai frosting) have been on my mind for a an entire year but I was afraid to attempt them. I mean seriously, don’t cinnamon rolls from scratch just seem scary? I know they did to me.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 rolls

Calories: 300kcal

Author: Jocelyn Delk Adams

Ingredients

For the Pumpkin Dough:

• ▢ 3 1/2 cups all-purpose flour
• ▢ 1/4 cup granulated sugar
• ▢ 1/4 cup firmly packed dark brown sugar
• ▢ 1 tablespoon instant dry yeast
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/4 teaspoon ground ginger
• ▢ 3 ounces unsalted butter, softened, cut into 1/2-inch cubes 3/4 stick
• ▢ 2/3 cup coconut milk
• ▢ 1 large egg
• ▢ 2/3 cup pumpkin puree

For the Cinnamon Filling:

• ▢ 3/4 cup firmly packed light brown sugar
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/4 teaspoon ground cloves
• ▢ 1/4 teaspoon freshly grated nutmeg
• ▢ 1/4 teaspoon salt
• ▢ 1 ounce unsalted butter, melted 1/4 stick

For the Assembly:

• ▢ 1 ounce unsalted butter, melted 1/4 stick

For the Maple Chai Spiced Frosting:

• ▢ 1/2 stick butter at room temperature
• ▢ 1 cup powdered sugar sifted
• ▢ 1/2 tsp vanilla
• ▢ 1/2 teaspoon chai spice mix
• ▢ Small sprinkle which ends up being 1/8 teaspoon cinnamon
• ▢ 1 teaspoon pure maple syrup
• ▢ 1 teaspoon milk

US Customary - Metric

Instructions

Make the pumpkin dough:

• Butter one 10-inch round cake pan, line the bottom with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour. In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed. Add the butter and mix until incorporated, about 1 minute. Add the milk and egg and mix on low speed until incorporated. Add the pumpkin puree and mix on medium speed for 3 minutes. The dough will be light orange in color and feel soft and sticky. Remove the dough from the bowl, carefully form it into a large ball, smooth the top with your hands, and place it in a clean, lightly greased bowl. Cover with plastic wrap and let the dough rest for 30 minutes. Meanwhile, make the filling.

Make the cinnamon filling:

• In a small bowl, stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add the melted butter and stir until combined.

Assemble the rolls:

• Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a large rectangle approximately 20 by 10 inches, brush the dough with half the melted butter, and sprinkle the filling over the butter, leaving a 1?4-inch border around the edges. Use the palms of your hands to press the filling lightly into the dough. Roll up the long side of the rectangle to form a tight log and place it seam side down. Slice the log into ten 2-inch rolls. Place one roll in the center of the cake pan, then fill in the rest of the pan with the other rolls. Brush the tops of the rolls with the remaining melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.
• Preheat the oven to 350 degrees F and position the rack in the center.
• Bake for 25 to 30 minutes, or until the tops of the rolls are browned. In order to pour your icing over still-warm rolls for the best effect, prep all the frosting ingredients while the rolls are baking and put together the frosting (this will only take about 5 minutes) immediately after the rolls come out of the oven.

Make the frosting:

• Beat butter until fluffy. Gradually add powdered sugar, then add milk or tea and flavorings. Increase amount of spice, or sugar until desired consistency and flavor are reached. Then place in the microwave for 10-20 seconds until it melts down and is pourable. Drizzle over cinnamon rolls when they are fresh out of the oven and enjoy.

Serve the rolls:

• Invert the pan of rolls onto a serving plate or leave them in the pan for a rustic look. Pour the frosting over the warm rolls. It’s okay if a little bit of the frosting drips down the sides—it’s even encouraged. (Alternatively, use an offset spatula to apply the icing.) Serve immediately.

Notes

Adapted from “Baked Elements”.

Nutrition

Calories: 300kcal | Carbohydrates: 38g | Protein: 1g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 291mg | Potassium: 88mg | Sugar: 36g | Vitamin A: 2555IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 0.8mg

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