New, Improved Pumpkin Spiced Cinnamon Rolls
These are softer, fluffier, and even more enticing than my original Pumpkin Spiced Cinnamon Rolls.
Prep Time10 minutes mins
Cook Time25 minutes mins
Resting time:2 hours hrs 30 minutes mins
Course: Dessert
Cuisine: French-American
Keyword: pumpkin
Servings: 15
For the Dough
- 1/2 cup warm water
- 2 1/4 teaspoons active dry yeast (or, use instant yeast)
- 1/2 cup warm milk
- 1/3 cup sugar
- 1 large egg
- 1/3 cup vegetable shortening (or, use softened butter)
- 1 teaspoon kosher salt
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 4 cups all-purpose flour
- Non-stick vegetable spray (for greasing)
For the cake pans:
- 2 9-inch-diameter cake pans
- 1 tablespoon softened or melted butter for greasing the pans
- 2 tablespoons sugar for dusting the pans
For the filling:
- 6 tablespoons softened butter
- 1/2 cup sugar blended with 1 teaspoon ground cinnamon and 1/4 teaspoon ground clove.
For the glaze
- 2 cups confectioners sugar and 1/4 cup milk blended with a wire whisk until smooth
Making the dough and the first rise:
In a large mixing bowl, whisk together the water and yeast. Then whisk in the milk, sugar, egg, shortening, salt, puree, and pumpkin pie spice. Stir in the flour to form a stiff dough. Spray the work surface and hands with vegetable spray. Transfer the dough to the prepared work surface, and knead the dough until it is fairly smooth and elastic -- 4-5 minutes.
Wash out, dry, and lightly grease the mixing bowl. Add the kneaded dough, flipping it to grease the other side. Cover the bowl with cling film and let rise in a warm location until doubled in volume -- about 90 minutes.
Preparing the cake pans:
While the dough is rising, brush the bottom and sides of 2 9-inch-diameter cake pans with softened or melted butter. Add 1 tablespoon of sugar to each pan, tapping the pan so that the sugar spreads all along the bottom. You need not sugar the sides of the pans.
Filing and forming the rolls, and the second rise:
Lightly spray the work surface with vegetable spray. Punch down the dough, and transfer it to the prepared surface. Pat the dough into a rough rectangle, and then lightly dust the top with flour. Use a rolling pin to roll the dough into a 9- by 15-inch rectangle. Spread the dough with the 6 tablespoons of softened butter, and then top with the cinnamon-sugar mixture. Working from the 15 inch side, roll the dough into a log. Then cut the log into 15 1-inch-thick slices. Transfer the slices to the cake pans, reforming them into round shapes if necessary.
Cover the pans with cling film, and place them in a warm location until the rolls double in volume -- 30-45 minutes. Midway through rising time, preheat the oven to 350°F.
Baking and glazing the rolls: