Prep time: 3 hrs | Cook time: 20 min. | Makes: 12 rolls

Ingredients

3/4 cup milk (whole, 2% or almond milk will all work)

1/4 cup granulated

2 1/4 tsp quick rise yeast (1/4-ounce package yeast)

3/4 cup pumpkin purée

1/4 cup melted butter

1 egg, at room temperature

4 cups bread flour

2 tbsp pumpkin pie spice

3/4 tsp salt

For the filling:

2/3 cup dark brown sugar

1 1/2 tbsp ground cinnamon

1/4 cup butter at room temperature

For the cream cheese glaze:

4 ounces cream cheese, at room temperature

3 tbsp butter, at room temperature

1/4 cup powdered sugar

4 tbsp pure maple syrup

pinch of salt

For garnish:

Sprinkle of ground cinnamon

Instructions

1. Warm milk to around 110°F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electrical mixer and sprinkle yeast on top. Stir pumpkin purée, room temperature egg and malted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
2. Place dough hook on mixer and knead on low speed for 8-10 min. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electrical mixer, you can use your hands to knead the dough for 8-10 minutes on a well floured surface.)
3. Transfer dough to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending on the humidity and temperature in your home.
4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16″ rectangle. Spread softened butter over dough, leaving a 1/4″ margin at the far side of the dough.
5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the butter dough, then rub the sugar into the butter.
6. Tightly roll up the dough, starting from the 14″ side (the smaller side) and place seam side down, making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1″ sections with a serrated knife. You should get 12 rolls. I like to make dents in the dough before cutting, to make 12 even rolls. You can do this by using a ruler or tape measure, and using a sharp knife to make indentations on every inch mark.
7. Place cinnamon rolls in a greased 9×13″ baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
8. Preheat the oven to 350°F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want the just slightly golden brown. Allow them to cool for 10 minutes before frosting.
9. To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serv! Sprinkle cinnamon rolls with a little cinnamon for a pretty look.

Notes

To make overnight pumpkin cinnamon rolls: After placing rolls into greased pan (in step 7), simply cover immediately with plastic wrap and place overnight in the fridge, then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30 minutes before baking, then preheating the oven so they will rise for about 45 minutes total (this is known as the second rise).

To make vegan pumpkin cinnamon rolls: Simply leave the egg out of the recipe and add 3-4 tbsp more pumpkin purée to the dough. You’ll also need to make sure to use almond milk, vegan butter, and vegan cream cheese in the recipe.

Prep Time: 2 hours | Cook Time: 30 mins | Serves: 8

Ingredients

1 quart whole milk

1 cup Vegetable oil

1 cup sugar

2 pkgs. Active Dry yeast, 1/4 oz. packets, (or, 4 1/2 tsps / 1 1/2 tbsps)

9 cups all-purpose flour, divided

1 heaping tsp baking powder

1 scant tsp baking soda

1 heaping tbsp salt

2 sticks butter, melted

2 cups sugar

Generous sprinkling of Cinnamon

Maple Frosting:

1 bag powdered sugar

2 tsp Maple Flavoring

1/2 cup milk

1/4 cup metled butter

1/4 cup Brewed Coffee

1/8 tsp salt

Instructions

1. For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
2. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After the hour is up, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: sough is easier to work with if it’s been chill for at least an hour or so beforehand.)
3. Preheat the oven to 375°F.
4. To assemble the rolls, remove half the dough from the pan / bowl. On a floured baking surface, roll the dough into a large rectangle, about 30×10″. The dough should be rolled very thin.
5. To make the filling, pour 3/4-1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. DOn’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
6. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filing oozes out as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you should wind up with one long buttery, cinnamony, sugary, gooey log.
7. Slip a cutting board underneath the roll and with a sharp knife, make 1/2″ slices. One “log” will produce 20-25 rolls. pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7-9 rolls.)
8. Repeat the roll/sugar/butter process with the other half of the dough and more pans. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15-18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
9. While the rolls are baking, make the maple icing: in a large bowl, whisk together he powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
10. Remove pans form the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds.

Makes 5-6 dozen

Ingredients:

Dough:

1 cup water

1/2 cup butter

1/2 cup shortening

3/4 cup sugar

1 1/2 tsp salt

1 cup warm water

2 pkgs. dry yeast

2 eggs, beaten

6 cups flour

Filling:

12 tbsp butter, softened

1 cpu sugar, granulated

3 tsp grated orange rind

Icing:

4 cups confectioners’ sugar

6-8 tbsp orange juice

Instructions:

1. Boil 1 cup water. Remove from stove. Add butter and shortening and stir until melted. Add sugar and salt. Cool to lukewarm.
2. In a large bowl, put 1 cup warm water. Sprinkle yeast over; stir to dissolve. Add butter~sugar to yeast. Add eggs. Add 6 cups flour, or enough to make thick dough. Mix thoroughly. Cover and refrigerate overnight.
3. About 2-2 1/2 hours before serving, turn dough out onto floured board. Divide into 4 equal portions. Roll each into an 8×12″ rectangle. Stir together softened butter, sugar (granulated) and orange zest. Spread 1/4 over each rectangle. Roll up, starting at long end.
4. Slice into 18 slices. Place close in a grease 9×13″ pan. Let rise 1 1/2 hours. Bake at 375°F for 15 minutes or until lightly brown. Combine confectioners’ sugar and juice. Drizzle over warm rolls.