Pumpkin Cinnamon Rolls

Super delicious, filled with pumpkin, cinnamon, ginger and all spice. They are also super easy to make. What else could a person want?

Prepare: 20

Bake: 25

Rest Time: 2 30

Total Time: 3 15

Servings: 12 rolls

Ingredients

For the Dough

2 ¼ cups (337.5g) flour
½ cup (120mL) milk
½ cup (120g) canned pumpkin
1 large (50g) egg
1 tbs (15mL) oil
2 tbs (25g) sugar
1 tsp (3.5g) yeast
½ tsp (2.5g) salt
½ tsp (1g) cinnamon
½ tsp (1g) ginger
½ tsp (1g) allspice

For the Filling

¼ cup (56g) brown sugar
2 tbs (28g) softened or melted butter
2 tsp (4g) cinnamon
1 tsp (3g) flour

For the Topping

1 cup (125g) powdered sugar
1 - 2 tbs (15-30mL) milk
½ tsp (2.5mL) vanilla extract

Instructions

For the Dough

Heat milk on low until temperature is no higher than 100F (38C.) Remove from heat, add yeast and stir well. Let sit 5 - 10 minutes until yeast is dissolved.
In a large bowl, mix together flour, sugar, allspice, ginger, cinnamon and salt. Add pumpkin, oil, egg and milk mixture. Stir until a shaggy dough forms. Turn out onto a clean work surface and kneed until dough for 10 minutes or the dough is no longer sticking to your fingertips and stretches easily without tearing.
Cover and let rest for 60 - 90 minutes or until double in size.
Generously grease a 9×13 (23×33 cm) baking dish with butter or spray with a non-stick baking spray.
Roll out the dough into a 9×12" (23×30 cm) rectangle.

For the Filling

Spread the softened butter evenly on the dough.
In a small bowl, stir together sugar and cinnamon. Sprinkle 1/2 the mixture on top of the buttered dough.
Starting from from one of the longer sides, roll tightly into a log. Cut into 12 slices.
Place the slices into the prepared pan, about 1" apart (2.5 cm.). Cover and allow to rest 60 minutes.
While dough is rising, preheat oven to 350F (180C.)
Bake 20 – 30 minutes or until rolls are golden brown and center reaches 190F (88C.)

For the Topping

In a measuring cup or small bowl, combine powdered sugar, vanilla and milk, one teaspoon at a time, until you reach the desired consistency.
Drizzle over the top of the cinnamon buns after they have cooled at least 10 minutes.

Notes

Temperature above 120F(49C) begins to damage yeast and after 138F(59C,) it will die. If you get the liquid too hot (if it feels much warmer than your skin,) cool it several minutes before adding the yeast. Failure to do so may prevent dough from rising.

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

Nutrition