Back again… with more pumpkin! Stop it, you are so not sick of my pumpkin recipes.
P.S. I can’t decide if it’s good or bad that my husband just glanced at the computer, saw these pictures and said, “hey those look yummy, will you make those sometime?”
Um… I totally fed these to you last week…
Husbands. Can’t live with em, can’t live without em.
On a different note… Today officially felt like fall to me. I wore a sweater. Well… a cardigan. With sandals. And capris. But still… this fall thing is happening, like it or not. I have to ask though, boots in September are okay right? I’m talking like ankle boots or riding boots, not snow boots here. Those obviously are only appropriate when the fluffy white stuff comes down.
But today my coworkers were going on about how you can’t wear boots til like, November. What?? There are probably only three months of the year I don’t wear boots and those months just ended. Except I wear my cowboy boots in the summertime so I actually wear boots all year round.
Yes. Cowboy boots. I’m the black sheep of the family. It’s okay, we’ve all got one and in this family, I’m it.
But back to these incredible Maple Pumpkin Cinnamon Rolls. Wow. Is there anything non-fallish about that? Maple. Pumpkin. Cinnamon.
Hello crisp Autumn morning, why don’t you stay a while and share with me these wonderfully doughy, maple-frosted pumpkin rolls of goodness. Here, have another I don’t mind sharing.
Woah, three is kind of pushing it, let’s just take it easy okay?
- 2¼ teaspoons active dry yeast
- ¼ cup warm water
- about 3 cups of flour, divided
- ⅔ cup pumpkin puree
- ½ cup milk
- ¼ cup butter, melted
- ¼ cup sugar
- 1¼ teaspoons salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla
- ¼ cup sugar
- ¼ cup brown sugar
- 3 tablespoons flour
- 1½ teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
- 4 tablespoons chilled butter, cut into small sections
- 1½cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon maple extract
- 1 tablespoon maple syrup
- To prepare the dough: Dissolve yeast in warm water in a large bowl and let stand five minutes. Add ⅔ cup flour, pumpkin, milk, butter, sugar, salt, nutmeg, and vanilla to bowl and mix well. Transfer to a stand mixer fitted with a dough hook and knead on low 10 minutes until smooth and elastic. Add flour 1 tablespoon at a time until dough forms a ball and is mostly no longer sticky. (May still be a bit tacky)
- Coat a large bowl with cooking spray. Place dough in bowl and cover. Place bowl in a warm place and allow dough to rise 45 minutes or until doubled in size.
- To prepare the filling: combine sugar, brown sugar, flour, cinnamon, and pumpkin pie spice in a bowl. Cut in butter with two forks or a pastry cutter until mixture resembles course crumbs.
- Punch dough down. Allow to rest 10 minutes. Roll dough into a rectangle, about 12×12 inches. Sprinkle with filling. Roll tightly, pinch ends to seal, and slice into 9 sections. Place sections flat side down in a well greased 8×8 inch square pan. Cover and allow to rise about 30 more minutes or until doubled in size.
- Preheat oven to 375. Bake rolls about 20 minutes or until golden brown. Allow to cool slightly.
- Prepare the icing by mixing together powdered sugar, milk, maple extract, and maple syrup. Drizzle over rolls and serve warm.