Pumpkin cinnamon rolls are really the best eggless fall dessert. Easy and super soft, the alchemy of cinnamon, pumpkin, and rising dough creates airy spirals that accommodate yummy quantities of spice and icing!
Prep Time2 hourshrs
Cook Time20 minutesmins
Course: Dessert
Servings: 16Rolls
Calories:
Author: Natasha Minocha
Ingredients
3/4cup/ 190 mlMilk
1/4cup/ 40 gmsCoconut oil
1/4cup / 60 gmsSugar
1.5tsp Dried active yeast
2 1/4cup / 290 gmsAll-purpose flour
3/4cup/ 180 gmsPumpkin puree
1/4tspSalt
1/4tsp Baking powder
1/4tspBaking soda
1/4cup /32.5 gmsAll-purpose flour
Cinnamon filling
1/3cup / 75 gmsButter melted
1.5tbspCinnamon powder
1/3cup / 65 gmsBrown sugar
Glaze
1/3cup/ 35 gmsIcing sugar
2-3tbspMilk
Instructions
Heat milk, oil, and sugar in a small saucepan, just until the sugar is dissolved. Don't let it come to a boil. Take off the heat and cool.
When this mixture is lukewarm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
Whisk in the 2 1/4 cups of flour and pumpkin puree. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
Now add in the extra 1/4 cup flour, baking powder, baking soda, and salt.
Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.
Cinnamon Filling
Mix together the melted butter, brown sugar, and cinnamon powder.
Assembly
Preheat your oven to 190 C. Keep a greased baking dish handy. I used 2 8" pans.
Brush liberally with the cinnamon filling.
Starting with a long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
Cut into 2.5" thick slices and place cut side down on your baking pan. Make sure there is some room between the rolls as they will expand.
Let the rolls rest for 10-15 minutes. Bake for 20-25 minutes at 190 C.until they are golden brown on top.My rolls were done in about 22 minutes for each pan.
Pour the glaze over the warm rolls. Let the glaze set, 5 -10 minutes and serve warm. Enjoy!
Glaze
Whisk the milk and icing sugar till thick and smooth. We are looking for a thickish, pouring consistency.