I’m stepping up my Cinnamon Roll game here. I’m using the same recipe as I did a couple months back, so these would be good if you have a bunch of company over and want to wow them at breakfast time. You do most of the work the night before, and then reap the rewards in the morning.
Rather than just plain Cream Cheese Icing, we are going to spice that up a little bit with a little pumpkin spice action too. (If you like a lot of icing, double this recipe for it. I find that fresh out of the oven, cinnamon buns only need a little bit, but after a day or two, the icing really helps them along.)
We are using canned pumpkin puree… Don’t confuse it with the pumpkin pie filling… we just want the plain pumpkin puree. You may also want to think of some other pumpkin type things to make with it, since we won’t be using the entire can.
Second, we are using Pumpkin Pie Spice, rather than just cinnamon… (4 parts cinnamon, 1 part nutmeg, 1 part ginger, 1 part allspice). You can adjust the quantities of them to suit your own tastes if you make your own. I usually add a teeny bit extra nutmeg, and a little less allspice.
Lastly before we get started, I’m sending you to my first cinnamon bun post for the dough recipe because it is exactly the same. Exactly, so I’m not going to repeat it word for word in this post… Just head back to this post where the directions say “After the first dough rise” in bold. (The icing I used is also the same from that post)
- 1/4 cup Butter (REALLY soft)
- 3/4 cup Pumpkin Puree
- 1/4 cup Sugar
- 2-3 Tbsp Pumpkin Pie Spice
Okay, so with your dough all risen and ready to be rolled out, lets get started:
- Roll the dough out on a floured surface so that it is a rectangle, roughly 12 x 18 inches or slightly larger. The dough should be about 1/4″ thick evenly on the whole surface of the rectangle.
- Spread the softened butter on the rectangle of dough. You can use melted butter just as easily, but you will get a little more of a mess to clean up.
- Spread the pumpkin puree evenly. Leave about 2-3 inches at the far long side clear of the pumpkin. This will help your rolls be able to ‘seal’ so the end doesn’t just go loosey goosey. You can use more or less puree if you want. I only estimate that I used 3/4 cup, as I just scooped straight from the can until It looked right.
- Here, you can either sprinkle the sugar and spice separately over the pumpkin, Or you can whisk them together and sprinkle the mixture on. The choice is totally yours, and whatever you find easiest.
- You may find that these need a little more sugar. I had mixed reviews. Everyone said they were delicious, but some said that they prefer really sweet sticky cinnamon buns. Follow your instincts, as this is totally adaptable.
- Roll the whole lot up evenly, and with a sharp knife, cut into 12 even pieces. Place in a well greased 9×13″ baking dish, and cover.
- Place in the fridge over night
- Alternatively, To make these not ‘overnight,’ you can leave them at room temperature and let them rise for about 2 hours. Then just follow from the baking directions in step 8.
- In the morning, let the rolls come up to temperature for about half an hour, to an hour. They will rise more in this time. (Remove the plastic wrap before the next step)
- In a preheated 350F oven, Bake the rolls for 20-30 minutes. Keep an eye on them and when they are a golden brown on top, pull them out.
- Let cool for about 10 minutes in the dish, and then flip them over. This helps keep the filling in the rolls.
- Once the rolls are completely cool, You can cover them with the same icing from the last recipe. I added a little pinch of pumpkin pie spice in mine. Maple extract might be a nice touch with the pumpkin also.