It isn’t fall without pumpkin and maple, am I right? The next family gathering should include our maple glazed pumpkin pie cinnamon rolls for sure!
Last year we posted about one of our holiday favorites, Soft Pumpkin Cinnamon Rolls with the yummiest cream cheese frosting, and this year I just couldn’t resist experimenting a little bit more with maple glazed pumpkin pie cinnamon rolls! That maple glaze is the bomb.com and I don’t care how lame that saying is it speaks the truth.
Can Cinnamon Rolls do Their Final Rise in the Refrigerator?
Go ahead and refrigerate the dough tonight and bake them in the morning.
Just be sure to count in enough time for the dough to warm up before you put them in the oven.
This time last year we were on the edge of an adventure with a newborn and I cannot believe what a year later has brought us. Time is truly the ultimate thief. I always try to slow things down only to realize it’s a year later and the cute things our kids used to do have faded away as they are too old for that now. I just want to imprint little moments onto my mind forever. How do I do that though? Life is so busy and no matter how much I get ahead something new piles on.
Just the other day I worked myself to exhaustion so that the next day I could forget about cleaning, cooking and everything else and just have fun with the kids only to suddenly need to head to the doctor, failed to buy milk so I had to go grocery shopping, answer phone calls about a mistake on health insurance. It’s like no matter how hard I try to be the mom I want to be life just gets in the way.
Does anyone else feel that way? I hate social media sometimes too. It has totally changed parenting in my opinion. Everything has be instagrammed and posted about. I just want to be with my little family and make amazing memories. Tonight we are eating a light dinner and then busting into these maple glazed pumpkin pie cinnamon rolls. I don’t care if it’s not healthy. I don’t care if it means late bedtimes. I just want to be together and forget about boring life for a minute.
How Long Will Cinnamon Rolls Stay Fresh?
Rolls may be kept at room temperature for up to two days; cover with foil or plastic wrap or place in plastic bag to prevent drying out.
Rolls will keep for an additional week in the refrigerator, covered with foil or plastic wrap or in plastic bag.
Maple Glazed Pumpkin Pie Cinnamon Rolls
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Maple Glazed Pumpkin Pie Cinnamon Rolls
For the Cinnamon Rolls
- 1 Cup warm water
- 1/2 Cup Heavy Cream *may substitute whole milk*
- 4 1/2 Teaspoons instant yeast
- 1 Cup plus 2 teaspoons sugar divided
- 1/2 cup buttermilk at room temperature
- 2 teaspoons fine grain sea salt salt
- 2 large eggs lightly whisked
- 1/3 Cup Canola Oil
- 1/3 Cup Melted Butter We like Land O Lakes
- 1 1/4 Cups Pumpkin Puree
- 9-10 Cups all purpose flour We use Lehi Roller Mills or Gold Medal *SEE NOTE
- 1 1/2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon Soy Lecithin* optional but see notes
For the Filling
- 3/4 Cup softened butter unsalted
- 2 Cups Plus 2 Tablespoons packed light brown sugar
- 1/2 Cup White Sugar
- 5 tablespoons ground cinnamon
- Pinch of Nutmeg
- Pinch of Cloves
- 4 tablespoons cornstarch
For the Glaze
- 6 Tablespoons Butter softened
- 2 1/4 Cup Powdered Sugar
- 3 Tablespoons Heavy Cream
- 3 Teaspoons Maple Extract
- 1 Teaspoon Vanilla Extract
- For the Cinnamon Rolls
- In a glass measuring cup, add the water and cream.
- Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot.
- Add the yeast and 2 teaspoons of sugar.
- Allow to foam for 5-10 minutes.
- In another measuring cup, add the buttermilk and warm as well.
- Making sure it's luke warm, add it to the yeast mixture.
- In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.
- Add to the yeast mixture in a standing mixer along with the pumpkin puree.
- Stir with a dough hook to combine.
- Add the flour over the top, the seasoning and the soy lecithin.
- Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional ¼ cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.
- Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
- Very lightly flour the counter and roll the dough into a large, even rectangle.
- Spread the soft butter all the way to the edges.
- In a small bowl, mix the brown sugar, sugar, cinnamon and spices with the corn starch.
- Sprinkle liberally over the butter, all the way to the edges.
- Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an "x", pull it tight to cut through and set it in the lightly greased cookie sheet.
- Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.
- Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.
- Remove from the oven, cool for 2 minutes and top with glaze while hot.
- Sneak into another room to enjoy one all alone before the husband and kids find you.
- For the Glaze
- In a small bowl, beat together the butter, powdered sugar, cream, and extracts.