Happy Monday, babe-trons! As the weather gets colder, our food is getting cozier – not a bad trade off, right? The fabulous Food Contributor Elizabeth is here showing us how to whip up the most delicious, mouth-watering, autumnal cinnamon rolls ever. They are pumpkin spice and made with love and we cannot get enough of them! See what we mean below! – xoxo, LK
Hello, hello! Elizabeth here & I made these swirly beauties just last week and haven’t stopped thinking about them. You know that smell when your walking in an indoor mall and the whole place kind of smells like feet and sweaty kids? But then, you turn a corner and suddenly it hits you in the face… that then is that wonderfully intoxicating Cinnabon smell. The smell that you can feel through your nostrils from three stores down. The smell that just suddenly has you reaching for $5 in your wallet. I swear I think they pump it through their air vent as a marketing tool, ha! But my whole little two bedroom apartment was flooded with this smell while I had these pumpkin spice cinnamon rolls in the oven.
These were pretty easy to make but they are a little time consuming. If you plan on making them for breakfast I would give yourself an extra hour or two in the morning so the dough has proper time to rise. This is more of a lazy Sunday afternoon treat. I filled mine with a cinnamon brown sugar mixture and drizzled them with a warm vanilla bean icing. You can try mixing maple or coffee into your icing instead of milk. Whatever flavor you like best with pumpkin!
INGREDIENTS FOR CINNAMON ROLLS
-1/4 Ounce package yeast
-1/2 Cup of warm water
-1/2 Cup of warm milk
-1/4 Cup of sugar
-1/3 Cup of butter melted
-1 Teaspoon of salt
-3 – 3 1/2 Cups of flour
INGREDIENTS FOR PUMPKIN FILLING
-1 1/2 Cup of pumpkin puree
-3/4 Cup of brown sugar
-2 Teaspoons of vanilla extract
-2 Teaspoons of cinnamon
-1 Teaspoon of pumpkin pie spice
-1/3 Cup Diced Pecans optional
INGREDIENTS FOR ICING
-1/2 Cup of warmed milk
-3 Tablespoons of butter melted
-2 Cups of powdered sugar
-1/2 Vanilla bean, scraped
1. Dissolve yeast into hot water. While yeast is dissolving combine sugar melted butter, salt and egg into a large bowl. Mix in two cups of flour and then mix in yeast + water mixture.
2. Mix in remaining flour until dough is easy to handle. The dough should be elastic but not sticky.
3. Sprinkle flour over a large surface and knead for 5-10 minutes. Place in a large well- greased bowl (I sprayed mine with pam) and cover with two clean dishtowels without touching the dough.
4. Place in an unheated oven for an hour to double in size.
5. Preheat oven to 350 degrees Fahrenheit
6. Punch down the dough and roll out into a large rectangle. Spread pumpkin filling mixture evenly over rolled out dough and sprinkle with pecans (optional). Roll the dough and cut into slices. Place into cast iron pan/casserole dishes close together. Bake for 30 minutes or until golden brown.
7. Mix together powdered sugar, vanilla bean, butter and slowly add in milk until you have reached your desired consistency.
*Adapted from Paula Deen