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Happy November! Can you believe Thanksgiving is almost here? I know I am shocked by how quickly this year has gone by! However, this time of the year is always my favorite!
I have truly been enjoying everything fall from the beautiful colors to the great smells and tastes. So to help enjoy the fall flavors, I decided to make these pumpkin cinnamon rolls! I am so glad I did. These came out so freaking delicious! And I know it sounds weird, but I topped these off with an Orange icing! It may sound odd, but the orange glaze adds the best zing of flavor.
This is a fairly simple recipe to follow and didn’t require too many ingredients (most I already had on hand). I usually have a hard time with bread recipes, but this one worked perfectly!
Pumpkin Cinnamon Rolls with Orange Glazing
- 1/3 cup whole milk
- 2 tablespoons unsalted butter
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 2 and 1/4 teaspoons instant or active dry yeast (1 standard packet)
- 2 and 1/3 cups all-purpose flour, plus more as needed for dough and work surface
- 6 tablespoons unsalted butter, softened to room temperature
- 1/2 cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2.5 tablespoons of softened butter
- 1 cup of powdered sugar
- 1.5 tablespoons of Orange Juice
- * Optional for extra orange flavor – add 1/4 teaspoon of orange extract
- Warm the milk and butter together until the butter is just melted. I warmed them together in the microwave. You want the mixture to be lukewarm at about 105-115 degrees F.
- Add in the yeast to the mixture to let the yeast proof (bubble up).
- While the yeast is proofing, in a large bowl or stand mixer, whisk together the pumpkin puree, sugar, nutmeg, and salt.
- Then whisk in the warmed butter, milk, and yeast mixture as well as the egg until combined.
- Using a dough hook on low speed or mixing by hand, add in 1 cup of flour to the pumpkin mixture and mix for 1 minute.
- Add in the remaining 1 and 1/3 cup of flour needing the dough for another minute. *If your mixture is very sticky add in a little more flour at a time as needed.
- Continue beating the dough on a low speed for about 3 minutes. *Do not over beat the dough. You want the dough fluffy and not super dense (a result of over working the dough).
- Using oil or nonstick spray, grease a large bowl and place the dough in the bowl. Make sure to turn the dough over a few times to coat the dough surface with the grease/oil.
- Cover the bowl with plastic wrap or aluminum foil and place in a warm spot to allow the dough to rise for about 2 hours or until the dough has doubled in size.
- In a separate bowl, mix together the spices and sugar for the filling (brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves). Set aside.
- Once the dough has doubled in size, on a floured surface, roll the dough out to approximately a 10×14 in rectangle.
- Evenly spread the softened butter on top of the dough and sprinkle the filling mixture over the butter.
- Starting on one side of the rectangle, tightly roll the dough into a tube like shape. Using a very sharp knife or using the string cutting method (quick video on this method found here), cut into 10 to 12 rolls.
- Grease a cookie sheet or a 9-inch baking dish and place the rolls on the pan.
- Cover the rolls with plastic wrap or aluminum foil and allow to rise in a warm environment for about an hour or until doubled in size.
- Pre-heat the oven to 350 degrees F.
- Bake the rolls for 22-24 minutes. At 15 minutes in, using aluminum foil, make a tent to place on top of the rolls to keep the tops from burning.
- Remove from oven and let slightly cool before adding the icing.
- In a small bowl, whisk together the softened butter, powdered sugar, Orange juice, and optional orange extract until well combined.
- Spoon over the slightly cooled rolls.
*If making the night before, follow up to direction number 15 allowing the rolls to rise in a cool place overnight and baking them the following morning. With it being a bit colder out in November, I left mine on the counter overnight. If necessary you can place these in the fridge overnight allowing time in the morning for the rolls to become room temperature before baking.