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.
Servings: 12 rolls
Calories: 300kcal
Equipment
Ingredients
For the Pumpkin Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup firmly packed dark brown sugar
- 1 tablespoon instant dry yeast
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 3 ounces unsalted butter, softened, cut into 1/2-inch cubes 3/4 stick
- ⅔ cup coconut milk
- 1 large egg
- ⅔ cup pumpkin puree
For the Cinnamon Filling:
- ¼ cup firmly packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- ¼ 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:
- 1/4 cup unsalted butter softened, 1/2 stick
- 1 cup powdered sugar sifted
- ½ tsp vanilla
- ½ teaspoon chai spice mix
- Small sprinkle which ends up being 1/8 teaspoon cinnamon
- pinch of salt
- 1 teaspoon pure maple syrup
- 1 teaspoon milk
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 and salt. Increase amount of spice, or sugar until desired consistency and flavor are reached.
- 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”.
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.
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.
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