Spirited Essence Works

November is almost over and so my pumpkin craze will have to be replaced with Christmas themed baking. For my last blog of “Mad About Pumpkin,” I decided to go out with a bang. These cinnamon rolls will give a grand start to anyone’s morning. They are super quick to whipped together as well.

Pumpkin Cinnamon Rolls

Prep Time: 15 mins

Cook Time : 27 mins

Total Time:  42 mins

Yield: 9 Cinnamon Rolls

Ingredients:

3 cups of flour

1/4 cup of sugar

1/4 tsp of baking powder

1/2 tsp of baking soda

1/2 tsp of salt

1/2 cup of milk

2/3 cup of pumpkin purée

Filling:

1/3 cup of sugar

1/3 cup of brown sugar

1/4 cup of butter, melted

2 tsp of pumpkin pie spice

1 tsp of cinnamon

1/4 tsp of ginger

1/4 tsp of salt

1 tsp of vanilla

Icing:

1 1/4 cups of powdered sugar

1/4 cup of milk

2 Tbsp of butter, melted

1/2 tsp of vanilla 

Directions:

Preheat oven to 425 degrees F. Coat an 8 in pan with cooking spray. 

In a large bowl, mix flour, sugar, baking powder, baking soda, salt, milk, and pumpkin purée. Once well combined, knead the dough and roll out flat.

In a medium bowl, mix sugar, brown sugar, butter, pumpkin pie spice, cinnamon, ginger, and vanilla. Once combined, evenly spread the mixture over the rolled out dough. Roll the dough into a log, and using a piece of thread slice 9 cinnamon rolls (about 1 1/2 in thick).  Place cinnamon rolls in a greased cooking pan. Cover pan with foil and place in oven for 12 mins. Remove foil and continue cooking for 12-15 mins. Remove from oven and cool for 5 mins.

In a medium bowl, mix powdered sugar, milk, butter, and vanilla. Once cinnamon rolls have cooled, pour mixture over the top of cinnamon rolls.

Enjoy!