Soft, fluffy, sticky cinnamon rolls filled with pumpkin purée, pumpkin spice and topped with a maple cinnamon glaze – these pumpkin cinnamon rolls have to be THE ultimate Autumn comfort food!
My name is Nickki and I am a cinnamon roll addict. I just had to put that out there. I believe I’m a pretty strong willed person, but put a plate of sweet, sticky cinnamon rolls in front of me and all my willpower goes out the window. I can’t resist them.
Back in January while I was doing my usual food shop, I spotted tins of pumpkin purée reduced down to 20p so I bought 6 of them. My husband asked me “what was I thinking buying all that pumpkin?” But at 20p a tin how could I not? I stored it away for Autumn, dreaming of making pumpkin pies, Nigella’s amazing pumpkin bundt cake and my favourite pumpkin spice chocolate chip granola and pumpkin cranberry muffins with maple glaze.
I’ve seen a few pumpkin cinnamon rolls online and I knew I just had to try them. I think I actually prefer them over regular cinnamon rolls now.
I used my homemade pumpkin pie spice in this recipe and I highly recommend it – the combination of ginger, cinnamon, nutmeg and ground allspice is just wonderful and will fill your house with the most amazing scent while they are baking.
When you uncoil the sweet, fluffy dough, the sticky pumpkin spice filling gets all over your fingers. Pouring the maple cinnamon icing all over the warm buns is just pure heaven. You have to try one warm, while the brown sugar spice filling is still gooey. It’s a messy experience, but aren’t all the best things in life??
Trust me, it’s unbelievably good.
Soft, fluffy, sticky pumpkin cinnamon rolls filled with pumpkin puree, pumpkin spice and topped with a maple cinnamon glaze.
- 350 g strong white flour
- 14 g fast action yeast 2x7g sachets
- 1 tsp salt
- 50 g caster sugar
- One large egg
- 1 tsp vanilla extract or vanilla bean paste
- 125 ml milk
- 50 g butter
- 50 g very soft butter
- 25 g pumpkin purée
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 75 g soft light brown sugar
- 180 g icing/confectioners sugar
- 50 ml maple syrup
- 1/4 tsp ground cinnamon
Place the flour, yeast, salt and sugar in the bowl of a stand mixer, keeping the yeast and salt separate because salt can kill yeast.
If you don't have a stand mixer, you can still make these - but be prepared for a little muscle work!
Place the milk and butter in a small pan and place over the hob on a gentle heat, stirring until the butter has almost melted. Take off the heat and stir until the butter has melted completely. Set aside for a moment before cracking in the egg and vanilla. Stir well to combine.
Check the temperature of the milk by dipping your finger in - it needs to be only just warm when you add it to the flour. When the milk is ready, pour it over the flour and knead for about 5 minutes in a stand mixer using the dough hook attachment or 10 minutes (phew!) by hand.
When the dough feels smooth, silky and bouncy, place in a lightly greased bowl, cover with a lid or tea towel and leave for 1-2 hours or until roughly* doubled in size
*Enriched doughs can take longer to rise because of the sugar and butter, so if your dough doesn't look like it's doing anything don't panic - it probably just needs more time. If you're making these in the Winter and your house is on the chilly side, it could take significantly longer for the dough to rise*
On a floured surface, roll the dough out into a rectangle, about 17-18 inches long and 10-11 inches wide.
Mix the soft butter and pumpkin purée together until smooth and spread all over the dough. Mix together the brown sugar, pumpkin pie spice and cinnamon and sprinkle all over the rolled out dough.
Starting at one of the longer ends, roll the dough up as tightly as you can. Cut into 10 equal pieces and arrange in a lined tin, allowing a little space between each roll to allow for rising.
Cover and leave in a warm place for 45 minutes-1 hour, or until the rolls have noticeably puffed up and risen.
Preheat the oven the 180c/350F/160Fan. Bake the rolls for 25-30 minutes or until golden.
Mix the icing sugar, maple syrup and cinnamon together, thinning it down with a little milk if it seems too thick. Pour all over the warm rolls.
All that's left to do now is dive in!
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I’m linking these Pumpkin cinnamon rolls with #BakingCrumbs, hosted this month by Angela from Only Crumbs Remain