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Pumpkin Cinnamon Rolls with Vanilla Glaze

Pumpkin Cinnamon Rolls with Vanilla Glaze are perfectly fluffy and buttery. The dough with a subtle pumpkin flavor matches very well with the cinnamon and nutmeg sugar filling.

Fluffy, buttery and sticky pumpkin cinnamon rolls with a vanilla glaze.

Scale

Ingredients

Dough:

Filling:

Glaze:

Instructions

  1. Whisk dry yeast and sugar in a bowl. Pour warm water on it and let stand for 5 minutes.
  2. In a large bowl, add flour, pumpkin puree, milk melted butter and salt. Mix until combined. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); sprinkle extra flour on the bottom to prevent dough from sticking to hands or the surface (dough will feel tacky).
  3. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, for 1 hour. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
  4. Combine brown sugar, cinnamon and nutmeg in a small bowl.
  5. Punch dough down. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Spread melted butter on it. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9X6 inches baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
  6. Preheat oven to 375°.
  7. Bake the rolls at 375° for 30 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
  8. To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Notes

Recipe adapted from Cooking Light.

Nutrition