The Recipe

Pumpkin Cinnamon Rolls

Name: Pumpkin Cinnamon Rolls
Prep time: 20 min
Cook time: 40 min
Yield: 12 pumpkin cinnamon rolls
Ingredients: 1/4 teaspoon ground nutmeg; 2 teaspoon ground cinnamon; 15 oz canned pumpkin puree; 2 cups (320 g) bread flour; 1/2 cup (100 g) white granulated sugar; 1/4 cup (50 g) white granulated sugar; 4 tablespoon unsalted butter; 1 1/2 cups (225 g) white whole wheat flour; 1 tablespoon light corn syrup; 1/4 teaspoon sea salt; 1 teaspoon sea salt; 2 tablespoon cream cheese; 1 tablespoon (1 1/2 packages) active dry yeast; 1/2 cup (110 g) dark brown sugar; 1/2 teaspoon sea salt; 1/2 teaspoon ground ginger; 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6 tablespoons (3 oz, 85 g or 3/4 stick) unsalted butter at room temperature 1/2 cup milk 1/4 cup maple syrup 1 large egg; 2 tablespoon butter; 1 tablespoon water

COOK TIME : 40 minutesPREP TIME : 20 minutes

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Ingredients

DESCRIPTION

The addition of cooked down pumpkin puree makes these cinnamon rolls bright orange and extra pumpkin flavored but if you are too busy to cook down the puree, just skip that step and use 1 cup of the uncooked puree, saving the rest from the can for another project. Just make sure to use canned pumpkin puree and not the pie filling version which has added sugar and spices. And donâ€™t skip the caramel cream cheese drizzle. Itâ€™s super easy to make with the microwave and it really adds something to the rolls!

INGREDIENTS

1/4 teaspoon ground nutmeg
2 teaspoon ground cinnamon
15 oz canned pumpkin puree
2 cups (320 g) bread flour
1/2 cup (100 g) white granulated sugar
1/4 cup (50 g) white granulated sugar
4 tablespoon unsalted butter
1 1/2 cups (225 g) white whole wheat flour
1 tablespoon light corn syrup
1/4 teaspoon sea salt
1 teaspoon sea salt
2 tablespoon cream cheese
1 tablespoon (1 1/2 packages) active dry yeast
1/2 cup (110 g) dark brown sugar
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6 tablespoons (3 oz, 85 g or 3/4 stick) unsalted butter at room temperature 1/2 cup milk 1/4 cup maple syrup 1 large egg
2 tablespoon butter
1 tablespoon water