Pumpkin Spice Rolls

Scenes from a morning run in Bristol never seem to amaze me. It’s getting colder, but Autumn is still holding on. As it was my day off, I thought what better treat to make on a gloomy day than Pumpkin Spice Rolls! It’s like a cinnamon roll, but made with pumpkin and pumpkin spice. Here is what you’ll need:

  • 3 1/2 cups flour, divided
  • 2 1/4 teaspoons yeast
  • 1/2 cup pumpkin
  • 2/3 cup milk
  • 2 tablespoons sugar
  • 4 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon pumpkin spice

First, add 1 1/2 cups of the flour and all the yeast, then set aside.

Next, place the pumpkin, milk, sugar, and 2 tablespoons of the butter into a small pan and heat until the butter is melted. Do not bring to a boil. You want the mixture to be warm, but not too hot otherwise it will negatively affect the yeast.

In a small bowl, beat the egg, and add it to the flour and yeast along with the warm pumpkin mixture from the stove top. Mix until all the flour is incorporated into the wet mixture. You will then add the remaining flour, bit by bit, and knead. If your dough is still too moist, add a tablespoon of flour until it is a doughy consistency and no longer sticks to your hands.

Transfer the dough to an oiled bowl, cover, and let it rise in a warm place for one hour until it doubles in size.

When it has risen, punch down the dough and lay onto a floured surface. Roll out the dough and form a rectangle shape. Melt the remaining 2 tablespoons of butter and layer it on top of the dough. Then sprinkle the brown sugar and cinnamon over the top. I do apologise for not including a photo. I was so happy the dough turned out nice that I forgot to take one!

At this point, you’ll want to heat your oven to 375 F / 190 C. Carefully roll up the dough, trying to keep it somewhat tight. You will then have a log shape of dough. With a sharp knife, carefully cut into discs and place on a greased baking dish.

Once cut, cover and let them rise for another 30 minutes. Did I mention you might want to have some time on your hands to attempt this recipe?

Once the cut rolls have risen, bake for 20 minutes. During this time, gather the ingredients for the caramel icing, but I recommend making it right after you take the rolls out of the oven.

Once baked, take the rolls out and begin making the icing. Here is what you’ll need:

  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/3 cup icing (powdered) sugar

In a small saucepan, combine the butter, brown sugar, milk, vanilla, and salt. Heat until the butter melts and the brown sugar begins to dissolve, but do not boil. Turn off the heat and whisk in the icing sugar a little at a time.

 I didn’t use a whisk because I didn’t want to damage my pan’s coating. However, this caused little clumps of icing sugar to form in the icing. It was still smooth and delicious, so don’t worry if you have a similar result.

Pour the icing over the rolls while they are still warm.

And there you have a warm, gooey batch of Pumpkin Spice Cinnamon rolls. They are sweet and have just enough spice to satisfy your Halloween sweet tooth. I followed the recipe I had, but I would add 1/2 cup brown sugar and maybe another table spoon of butter to the filling. I think I’ll add some cinnamon in addition to the pumpkin spice as well. These are really gonna be tough to share, but I’ll try. Maybe. Enjoy your weekend ahead, thanks for reading, and Happy Eating!

My husband is sneaking a roll in the background

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