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    You are in: Home / Recipes / Pumpkin Pie Cinnamon Rolls With Maple Glaze Recipe
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    Pumpkin Pie Cinnamon Rolls With Maple Glaze

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Sephardi Kitchen's Note:

    Two favorite Autumn treats, rolled into one! I invented this recipe a couple weeks ago, for my cinnamon-loving boyfriend and I think they turned out pretty well :). I noticed that the pumpkin flavor comes out best after the buns have been chilled. Note: this recipe makes a *lot* of cinnamon buns, so would be great to prepare for gifts or a party/potluck. If you plan on making these for yourself, I would consider halving the recipe. I also eyeballed the filling ingredient quantities and didn't precisely measure them, so the spices/brown sugar/apple juice quantities may need adjusting for your personal taste.

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    Serves: 25


    cinnamo ...

    Units: US | Metric

    For the dough

    For the filling

    Maple Glaze


    1. 1
      Prepare the dough. Heat the milk and sugar in a pan with the salt and butter, until butter is melted. Cool until lukewarm.
    2. 2
      Meanwhile, dissolve the packet of yeast in ¼ warm water with a pinch of sugar. Stir until dissolved and wait until frothy. Mix the yeast into the lukewarm milk mixture.
    3. 3
      Stir in the beaten eggs and 2-3 cups of the flour. Beat until smooth, and then stir in the remaining 2-3 cups of flour, until the dough is smooth and elastic (note: it should be slightly softer/stickier than regular dough bread).
    4. 4
      Roll the dough into a ball and place in a large greased bowl. Brush the dough surface with melted butter. Cover with a cloth and allow to sit and rise in a warm place for approximately 1 hour. Punch dough down, and wait 5 more minutes.
    5. 5
      While the dough is rising, prepare the filling. Combine the pumpkin puree and apple or lemon juice in a saucepan over low heat. Stir in the spices, salt, and brown sugar. When it is warm, carefully stir in just enough flour to make the mixture thickened a little (about ¼-1/2 cup). Taste, and adjust the sugar, lemon/apple juice, salt or spices as desired. Remove from the stove and refrigerate until cool.
    6. 6
      Preparing the cinnamon rolls: Roll out half the dough into a large rectangle, about 18x9” and ¼-1/2 inches thick.
    7. 7
      Spread with half the chilled pumpkin filling, leaving a ½ inch border. Sprinkle with the ground walnuts.
    8. 8
      Carefully roll the dough into a cylinder. For larger rolls, roll along the short end. For smaller rolls, roll the dough along the long edge. Moisten and pinch the edges to form a seal.
    9. 9
      Repeat with the other half of the dough.
    10. 10
      With a sharp non-serrated knife, carefully cut the dough into slices approximately 1 ½-2 inches thick. Arrange on a greased baking pan (you may require two pans).
    11. 11
      Again, cover the dough and let sit approximately 15 minutes in a warm draft-free area.
    12. 12
      Bake the rolls in a 350-degree oven for approximately 30 minutes, or until golden brown and fragrant (the cook time will depend upon the size of the rolls- it should be nearly done when your house starts to smell good!).
    13. 13
      To make the maple glaze: In a bowl, mix approximately 2 cups of powdered sugar, a tablespoon of melted butter (optional) and a pinch of salt. Carefully add skim milk, a spoonful at a time while stirring, until the mixture reaches the desired consistency. Add a few drops of maple flavor.
    14. 14
      Drizzle the icing over the warm cinnamon buns so it forms a glaze.
    15. 15
      Chill (recommended) and enjoy!

    Ratings & Reviews:


    Nutritional Facts for Pumpkin Pie Cinnamon Rolls With Maple Glaze

    Serving Size: 1 (111 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 260.5
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.9 g
    Cholesterol 17.0 mg
    Sodium 228.2 mg
    Total Carbohydrate 48.6 g
    Dietary Fiber 1.5 g
    Sugars 26.9 g
    Protein 4.5 g

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