I have always been and will always be a morning person. As I’m writing this it’s 8:00 am on Saturday and I’m waiting for everyone else in the house to wake up so I can bake these pumpkin maple cinnamon rolls. I am this close to causing a ruckus just to get everyone up.
Mornings are just the best. It’s the most quiet and peaceful time of the day in our house and nothing beats sitting on the couch with a cup of hot coffee while mentally prepping for the day.
I think I get it from my dad who is also a morning person. My mom and brother, on the other hand, could easily sleep until noon everyday which is just ludicrous to me.
Some of my favorite morning memories come from the camping trips my family would take every summer. We’d set up a tent in a campground somewhere up north and call that home for a week.
In the cool, early mornings I’d crawl out of my sleeping bag, unzip the tent, and find my dad in the car listening to the radio. We’d go for a drive through the hilly Michigan countryside checking out the scenery and looking for wildlife.
I remember one morning dad and I driving into town and stopping at a small bakery that had these huge cinnamon rolls. We picked up four and brought them back to the campsite and it was one of the best breakfasts we ever had on any of our trips.
I’m really excited about these cinnamon rolls, too. Pumpkin helps make these moist and the maple in the filling and icing just makes everything taste like fall.
This recipe makes the perfect amount, too. You end up with about 12 cinnamon rolls which can get cooked all in 1 pan or divided into two smaller pans.
A pan of frozen cinnamon rolls makes a great gift, too. You can use a disposable pie pan and include a card with the instructions. So perfect for the holidays.
To save a pan in the freezer, bake the rolls halfway through, about 10 minutes, and remove from the oven. Allow the pan to cool, wrap in saran wrap, and freeze. The night before you want to serve them, remove from the oven and allow to thaw in the fridge overnight. Bake at 350 for 15-18 minutes. Ice the hot rolls and serve warm.
Fact: When you eat cinnamon rolls, every dog wants to be your friend.
Pumpkin Maple Cinnamon Rolls
For the Dough
Adapted from Half Baked Harvest’s Sweet Potato Pie Cinnamon Rolls
- 2 1/4 Tsp (1 Packet) Active Dry Yeast
- 1/4 Warm Water, between 110 and 115 degrees
- 2 Tbsp Brown Sugar
- 1/2 Stick Butter, melted
- 1/2 Cup Warm Buttermilk
- 1/2 Cup Pumpkin Puree
- 1 Egg
- 4 Cups All Purpose Flour
- 1/4 Tsp salt
- 1/4 Cup Cinnamon
- 1/4 Tsp nutmeg
- 1/4 Tsp Cloves
For the Filling
- 1 Stick Butter, at room temperature
- 1/2 Cup Brown Sugar
- 1 Tbsp Maple Syrup
- 1 Tbsp Cinnamon
For the Icing
- 1/2 Cup Confectioner’s Sugar
- 2 – 4 Tbsp Maple Syrup
Combine the yeast, water and sugar in a large mixing bowl and let sit until foamy, about 10 minutes. Add the butter, buttermilk, pumpkin, and egg and stir to combine. Add the flour and combine. Using a dough hood, knead the dough on medium-low for about 5 minutes or until a ball forms. Transfer the dough to a greased bowl and cover. Place in a warm spot and let rise for 1 hour. Hint: You can turn your oven on 350 for a few minutes and turn off to create a warm spot for you dough if your house is drafty like ours.
While the dough is rising, make the filling by coming all of the filling ingredients.
Pour the dough out on a lightly floured surface and roll into a rectangle about 12 x 20 inches. Spread the filling out on the dough and carefully roll the dough into a log. Score the log with a knife to create 12 even pieces. Cut a piece of kitchen twine or light string about 10 inches and shimmy the string under the dough. Grab each end of the string and crisscross until the dough is cut through.
Place dough in a greased pan. You can use one 9×13 pan or divide the rolls in half and put 6 in 2 round or 9 x 9 square pans. Place in a warm spot and allow to rise for 30 minutes or place in the fridge until ready to bake the next day.
Preheat the oven to 350. Melt 2 tablespoons of butter and brush the tops. Bake for 25-30 minutes or until golden brown.
To make the frosting, combine the confectioner’s sugar and maple syrup, using just enough syrup to make a spreadable frosting. Ice the rolls while they’re still warm and serve.
To make ahead and freeze for later, bake the rolls for 10 minutes and allow to cool. Cover tightly with saran wrap and freeze. Rolls will be good for 6 months in the freezer. The night before you’re ready to serve, place in the refrigerator and allow to thaw. Bake at 350 for an addition 10- 15 minutes and ice warm.
