I feel awfully behind when I post a pumpkin recipe in late December. By now, it’s been long forgotten, replaced by peppermint, gingerbread and eggnog flavours. But I can have pumpkin spice flavoured things all year long.
I heavily favour recipes that make use of fruit/vegetable purees, because I love the moisture it adds, in addition whatever nutritional content is left after baking. And it makes it qualify as breakfast food. Ahem. Banana, apple sauce, pineapple pulp, date paste, carrot, zucchini, avocado, it’s all brilliant.
I was lured by Averie’s promise of the best pumpkin cinnamon rolls. As much as I love cinnamon rolls, there’s a certain amount of guilt I associate with biting into a warm, ooey gooey, buttery, sweet bun that makes it less enjoyable. Same goes for brownies. And so I was very light-handed with the sugar, resulting in a much less guilt-ridden treat.
Serve these pumpkin rolls ooey gooey warm, doused in maple syrup if more sweetness is desired. For a more decadent version, top with your favourite cream cheese glaze.
Overnight Maple Pumpkin Cinnamon Rolls
adapted from averiecooks
For the dough
- 3 1/4 cups all-purpose flour, or as needed
- 1/4 cup granulated sugar
- 2 tbsp pumpkin pie spice
- 2 1/4 tsp instant dry yeast
- pinch of salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1/2 cup pumpkin puree
- 1 large egg, lightly whisked
For the filling
- 6 tbsp unsalted butter, very soft
- 1 to 1 1/4 cups light brown sugar, packed
- 3+ tablespoons cinnamon
*for the sugar-wary, use 3/4 cups of sugar and 1 1/2-2 tbsp cinnamon.
- To make the dough, add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast and salt into the bowl of a stand mixer fitted with dough hook.
- Melt the butter in the microwave in a large measuring cup or bowl. Add buttermilk and pumpkin to butter, and warm to 95°F-130°F, whatever temperature is recommended by your yeast package. If you’re without a thermometer, it’s better to err on the cooler side. It should feel comfortably lukewarm. Whisk mixture until smooth. Add to dry ingredients in mixer bowl.
- Add lightly whisked egg into mixer bowl.
- Knead dough on low speed (speed 2, if you’re using KitchenAid) for 7 minutes. Add up to 1/4 cup flour, as needed after the 5 minute mark, if your dough is too wet. If it’s too dry, drizzle in buttermilk until it comes together. I prefer having the dough on the wetter side.
- Transfer dough into a lightly oiled large bowl and toss dough so all sides are coated with oil. Cover with a damp cloth and allow to rise in a warm place until the dough is doubled– which will take anywhere from 1 hour to 2.5 hours. Be patient and make sure the dough is truly doubled!
- Line a 9×13″ aluminum pan with aluminum foil and spray with cooking spray. Set aside.
- When the dough has finished rising, punch out all the air and roll it to a rectangle about 26-by-13″ in size. I recommend rolling it between two pieces of wax or parchment paper using a rolling pin, to avoid adding additional flour to the dough.
- Spread softened butter, leaving a 1/2-inch margin around the edges. Sprinkle the brown sugar and cinnamon all over.
- Roll it up tightly, using the long side. Using dental floss, cut into 12 pieces by dividing the dough in half, then each half in half, then each of those by thirds.
- Arrange in prepared 9×13″ pan and cover with plastic wrap.
- At this point you can let it rise for 1 hour or until doubled in size, OR place it into the fridge overnight (up to 16 hours). If you choose the overnight version, let the rolls rise at room temperature until they’re doubled in size (about an hour).
- Preheat the oven to 375°F.
- Bake rolls for about 17-20 minutes. Don’t over bake, so start checking for doneness around the 16 minute mark (but don’t open/close your oven door too often). I baked them for 20 minutes and they were perfect for me (doughy yet it doesn’t get stuck on your teeth), so bake according to your preference!
- Serve as soon as it’s cool enough to eat– these rolls are best warm with maple syrup or your favourite cream cheese glaze.