Cookbook

Pumpkin Maple Rolls :photo *LINK*
Pumpkin Maple Rolls

Added by Lauren's Latest including :photo on Tasty Kitchen/Pioneer Woman
Just like cinnamon rolls, but with a few add-ins like pumpkin, maple syrup and nutmeg! Delicious fresh and warm out of the oven and perfect for fall!

Prep Time 3 Hours
Cook Time 20 Minutes
Difficulty Intermediate
Servings 16

Ingredients:

FOR THE ROLLS:
1 package (2 1/2-teaspoons) active dry yeast
1/4 teaspoon sugar for proofing
1/2 cup warm water
1/2 cup warm milk
1/4 cup melted butter, cooled
2/3 cup granulated sugar
1 teaspoon salt
3/4 cup pumpkin puree
6 cups all-purpose flour (give or take 1 cup)

FOR THE FILLING:
1/4 cup maple syrup
2 Tablespoons melted butter
3/4 cup brown sugar
2 Tablespoons cinnamon
1/2 teaspoon nutmeg - Optional

FOR THE GLAZE:
2 cups powdered sugar
1/4 teaspoon vanilla extract
3/4 teaspoon maple flavoring/extract
3 Tablespoons milk

Instructions:

In a large bowl, sprinkle yeast and 1/4 teaspoon sugar over the warm water.
Stir and proof 5-10 minutes.
After yeast has foamed, stir in milk, butter, the remaining sugar, salt, pumpkin puree, and half the flour.
Stir in flour by 1/2-cup increments.
When you can no longer stir, remove dough to a board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but wonít stick to your hands.
(For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.)
Lightly grease dough ball and place into a clean bowl.
Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen.
Let dough rise for 1-2 hours or until doubled in size.
While waiting for dough to rise, grease a 9◊13 pan and 1 pie plate or an 8◊8 square dish.
In a small bowl, stir maple syrup and butter together.
Punch down dough and remove to a clean, lightly greased board.
Roll dough out to a 24◊12 inch rectangle (approximately).
Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface.
Sprinkle brown sugar, cinnamon and nutmeg on top of the dough and press down lightly.
Roll dough up lengthwise into a long, skinny log.
Pinch edges of dough together.
Using a sharp knife, cut entire log in half (to get 2 pieces).
Cut those halves in half again (to get 4).
Cut those halves in half again (to get 8 ) and then again (to get 16).
Place rolls in prepared pans (12 rolls in the 9◊13, 4 in the other.)
If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we donít want to lose any filling!).
Cover rolls to rise again for 1 hour or until they have almost doubled in size.
Bake at 350ļF for 20-25 minutes or until top of rolls are golden brown.
(Check them after 18 minutes just to be sure you donít over bake them.)
While rolls are baking, whip powdered sugar, vanilla, maple extract, and milk together until smooth.
Drizzle over hot rolls and serve warm.

Posted by watermelon wendy

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