Everyone loves classic cinnamon buns, but have you tried my Maple Walnut Pumpkin Cinnamon rolls? A fun, flavorful deviation from tradition!
Prep Time30 minutesmins
Cook Time40 minutesmins
Rising Time1 hourhr20 minutesmins
Total Time2 hourshrs30 minutesmins
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Servings: 12Large Cinnamon Rolls
Calories: 460kcal
Author: Marie Porter
Equipment
9 x 13 Baking Dish
Ingredients
Pumpkin Cinnamon Rolls
1 ½cupsWarm – not hot! – water
4teaspoonActive Dry Yeast
2tablespoonBrown Sugar
5+cupsAll-Purpose Flour
1teaspoonSalt
1cupPumpkin PureeNOT pie filling mix
2teaspoonVanilla Extract
¼cupButter, Melted
¼cupMaple Syrup
½cupPacked Brown Sugar
1tablespoonCinnamon
2teaspoonGround Ginger
1teaspoonGround Cloves
½teaspoonGround Nutmeg
½-1cupChopped Walnuts
Extra butter or pan spray
1tablespoonGranulated Sugar
Maple Glaze
¼cupMaple Syrup
2tablespoonButter, Melted
2teaspoonVanilla Extract
PinchSalt
2cupsConfectioners / Icing / Powdered Sugar
Instructions
Buns
Stir yeast and brown sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
In a large mixing bowl - or in the bowl of an electric mixer - combine about half the flour and salt. Pour in yeast mixture, pumpkin, and vanilla, stir well to combine. Add remaining flour, combine.
Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise in a warm spot for one hour, or until doubled in size.
Once dough has doubled in size, roll out on a floured work surface. Aim to make it a large rectangular shape, say 20 x 12″ or so.
Combine melted butter and maple syrup, evenly brush over dough, leaving a 1″ border around the edge. Combine brown sugar and spices, sprinkle evenly over the butter/maple syrup mixture. Sprinkle chopped walnuts evenly over sugar mixture.
Starting with one long side of the dough, tightly roll the dough up into a large log.
Generously grease a 9 x 13″ baking pan with extra butter or pan spray, sprinkle with sugar.
Using a very sharp knife, slice the roll into 12 equal pieces. Carefully place each roll into the pan, spacing them evenly.
Cover pan with plastic wrap, allow to rise one more time – about 20 minutes. While waiting for the buns to rise, heat oven to 375F.
Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.
As buns are baking, make the glaze:
Maple Glaze:
Whisk together maple syrup, butter, vanilla extract, and salt until smooth and well combined. Add powdered sugar a little at a time, whisking until smooth and well combined – glaze will be THICK. It should be only barely spreadable – think with a teaspoon or two of milk if needed.
Spread glaze onto buns while still hot.
Notes
See the post for a pictorial walk through, as well as information on ingredient substitutions.