Maple Glazed Pumpkin Cinnamon Rolls

We are very excited to share this dynamite recipe for homemade cinnamon rolls from the fabulous Marcella at Hey Modest Marce blog.  We all know the amazing scent of cinnamon rolls and can smell these baking from far away in airports, malls, and a certain Swedish furniture store. So, why make your own? Ingredients like real butter, cinnamon, and pumpkin puree taste far better than the ingredients found in conventional cinnamon rolls (corn syrup, margarine, artificial flavors and dyes to name just a few).

Pumpkin cinnamon rolls filled with the spices of pumpkin pie + glazed with maple syrup would make the perfect Thanksgiving breakfast or brunch. Baked in either a cast iron skillet or in a glass baking dish, these rolls will plump up with a soft gooey center and browned edges -- and certainly take center stage on your table. 

Ingredients

For the rolls 

• ½ cup whole milk, warm to touch
• 1 package instant yeast (2 ½ teaspoons)
• 4 cups all-purpose flour
• 1 cup fresh or canned pumpkin puree
• 1/3 cup unsalted butter, softened
• ½ cup brown sugar
• 2 eggs
• 1 ½ teaspoon salt
• 1 ½ teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves

For the filling 

• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves

For the maple glaze

• 2 cups powdered sugar
• 1 tablespoon whole milk
• 2 tablespoons maple syrup

Directions

1. For the rolls: in the bowl of a stand mixer with the paddle attachment add the warm milk & yeast. Let sit for 5 minutes to allow the yeast to activate. Add pumpkin, butter, sugar, eggs, salt, cinnamon, ginger, nutmeg & cloves. Mix on low. Add the flour one cup at a time until the dough begins to come together. once a dough has formed, turn onto a floured surface & knead. If the dough seems sticky, add more flour. continue to knead until a smooth, elastic dough is formed. Place in a greased covered bowl until the dough doubles in size (approximately 1 hour). Roll into a ¼ inch thick rectangle.

2. For the filling: spread butter evenly on the rolled out dough. In a small bowl add sugar, cinnamon, ginger, nutmeg & cloves. sprinkle over the butter. Roll dough tight & cut into 2-inch thick rounds. Place swirl side up in a greased baking dish or cast iron pan. Bake at 375 degrees for 20-25 minutes or until the rolls begin to brown.

3. For the glaze: while the rolls are baking, make the glaze. In a bowl whisk powdered sugar, milk & maple syrup until smooth. If the glaze appears runny, add more sugar. If the glaze appears too thick, add more milk. Brush on the warm cinnamon buns.

What combinations of flavors do you include when making Cinnamon Rolls?