I had one of those days yesterday. Printer ran out of paper, then once restocked, it ran out of ink. Margot ran down the street, then peed on the carpet as soon as I took her upstairs. I felt sick to my stomach in the morning, and then my throat grew sore when I arrived on campus. UGH. But despite all this, I still made cinnamon rolls. And pumpkin cinnamon rolls at that. With a maple syrup glaze. Yes, I have interesting ways of coping with stress.
I baked these pumpkin cinnamon rolls for my fiction workshop (we potluck it, each Tuesday night), but then feared I might be doing more harm than good by passing out these rolls (and my germs) to the class. I tried to warn my colleagues, but they didn’t seem to care. The rolls were passed and most were devoured within the first fifteen minutes of our three hour class.
I typed most of this blog post during our one break last night, eagerly wanting to get home to watch the debates, make a cup of spearmint tea, and eat one or two more of these fall-inspired rolls. Because after the day I had yesterday, I felt like I deserved at least two cinnamon rolls.
I’m baking for a wedding this weekend, which means that my kitchen counters will soon be covered in cake pans, cardboard rounds, bowls for frostings, fillings, and other edible adornments. The days leading up to a wedding are a frenzy of activity, so I’m happy that I was able to sneak in one more recipe before the cake baking commences. I found this recipe on Smitten Kitchen, and it went off without a hitch. A great recipe to keep on file as fall holidays approach.
Pumpkin Maple Cinnamon Rolls
*From the always enviable Smitten Kitchen
Dough
6 tablespoons unsalted butter, to be divided
1/2 cup whole milk, warmed (but not over 116 degrees)
2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
3 1/2 cups all-purpose flour, plus extra for rolling out
1/4 cup (packed) light or dark brown sugar
1/4 cup granulated sugar
1 teaspoon table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom (optional)
1/4 teaspoon ground ginger
2/3 cups pumpkin puree
1 large egg
Oil for coating rising bowl
Filling
3/4 cup light or dark brown sugar
1/4 cup granulated sugar
1/8 teaspoon table salt
2 teaspoons ground cinnamon
Glaze
2 TBSP maple syrup
2 TBSP whole milk or heavy cream
2 cups powdered sugar, sifted
Few drops vanilla extract (optional)
1. Melt butter in saucepan. Set aside to cool slightly. Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.
2. In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup ( leave the rest for assembly) of your melted and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.
3. Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.
4. While it is rising, line the bottom of two 9-inch round cake pans with parchment paper and butter the sides of the pan and the paper.
5. Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral.
6. With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).
7. Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes. If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.
8. 15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.
9. Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle/schmear with maple syrup glaze.
These are beautiful Monet! Not only that, they sound delicious as well :)! I cannot resist pumpkin this time of the year, it is essential!
Yum, yum, and more yum! It’s time for me to break out the yeast again…Bill thanks you ahead of time!!!!
Oh my goodness. Where do I even begin? You’ve just smashed some of my very favorite flavors into the most delicious vehicle EVER! Who doesn’t like a hot, dripping cinnamon roll? (If they say so, they’re lying) lol. I need to check out if there’s such a workshop near me, sounds fun!
Looks gorgeous, love the golden colour.
I hope you feel better soon gorgeous!! I don’t like hearing about you being sick.
I saw these on SK also and swooned! Perfection in every bite, I’m sure.
I think we all have those kind of days… but cinnamon rolls will always help. 🙂
Hi Monet, sorry to hear about your one of those day… Well, we do have our up and down. Sometimes it’s just not our day and everything go haywire.
Your pumpkin roll sure look beautiful and very well baked.
Love the combination and anything with cinnamon is my favorite.
Have a nice week ahead. Regards.
P/S Hop over my blog, I’m sure you’ll love it.
These cinnamon rolls are so gorgeous, Monet. You are such a talented baker.
No wonder your cinnamon rolls were eaten immediately. They look amazing, and I can only dream about how they tasted.
Good luck with the wedding baking, and I hope you’re feeling well soon. Have a great day!
These sound wonderful! Hope you’re feeling lots better today + that your wedding baking this weekend goes off without a hitch. Cheers, friend!
Your day sounds like my whole week, but alas, we must be grateful that dough, yeast, butter and sugar exist to get us through it all. I hope today is a wonderful day for you! These are beautiful and I’m already contemplating a gluten free version. 🙂
my whole office has their mouth watering at your photos!
As much as I love cinnamon rolls, I’ve never baked them myself. These pumpkin-y flavored maple laced sound absolutely decadent! 🙂
What were you doing fiddling with the printer when you had these in the house? Where are your priorities? GREG
Aw, I hope your week gets better! A pan of amazing-looking rolls like these is definitely a step in the right direction. 🙂
Monet, I sincerely hope that you will be feeling better soon and that the stress that comes with baking for a wedding will remain manageable.
Having said that, your Pumpkin Maple Cinnamon Rolls look utterly delicious – cannot get enough of these wonderful pumpkin recipes around this time of year!
P.S.: As I mentioned before, I did bake your Pumpkin Biscuits – now the blog post is finished. Thanks again for the amazing recipe! And do get well soon! If you do find the time to take a peek, here is the link:
http://kitchenlioness.blogspot.de/2012/10/cakes-vegetables-part-iv-pumpkins-mini.html
You know if it’s from Smitten Kitchen it’s going to be good. Looks scrumptious! I hope you feel better and have much less stress. I’m sure your wedding cake will turn out beautifully!
Mmmmm I have seen these rolls before but this is certainly not the last my friend 😀
Cheers
Choc Chip Uru
Wow, you are a driven girl. All of that and you still managed to turn out these delicious looking cinnamon rolls. Isn’t it funny how something sweet and gooey can make everything all better 🙂
These look heavenly! I might make something similar for my Halloween party. I’m not saying they are scary… I’m saying they have pumpkin in them 😛
Oh myyyyy!! What a great looking cinnamon rolls and pumpkin and maple flavor. I can’t stop drooling…sticky and delicious. How do you stop one or two roll? 🙂 Have a great weekend Monet!
Beautiful pumpkin maple cinnamon rolls Monet! You’ve outdone yourself and are so generous to share these rolls-I would have had trouble sharing;-)
I hope you are feeling better and enjoy your busy weekend;-)
I love how the pumpkin gives the cinnamon rolls an orange tint. I’m craving cinnamon rolls now because they look so amazing in the picture.
I made your Banana Flaxseed muffins and they came out beautifully. I had to share. My kids gobbled them up every day as after school snacks. Have a great weekend!
These look heavenly! I can’t believe I haven’t tried making pumpkin cinnamon rolls yet – I love regular cinnamon rolls but these look a million times better! Hope you feel better soon and good luck with the wedding baking this weekend!
These look outstanding. I just love all the pumpkin recipes I have been seeing lately. Let’s me know that Fall is here 🙂
I’m not surprised the people in your group were reaching for these even through you had a cold (I hope you’re feeling better now!). And I can relate to your method of coping with stress, although I usually go for baking plain bread. And rearranging furniture, for some reason 🙂
Good luck with the wedding this weekend! Your creation will be a hit!!!
Dear Monet, A wonderful and productive way to cope with stress. I am sure that your class appreciated the rolls.
I hope that your throat is feeling better. Sometimes treating ourselves to two pumpkin cinnamon rolls makes things just feel better with a warm cup of tea.
The bride and groom are very blessed to have you baking for their wedding. I am sure everything will be delicious and baked with love. Blessings dear. Catherine xoxo
I hope you feel better. These rolls look mighty fine. Like mighty, mighty fine!
Hope you will feel better! The idea of baking a wedding cake when you are not feeling good…. KILLER!
the rolls look spectacular! I’ve only make cinnamon rolls from scratch a couple of times, when my husband’s kids were still living with us.
your version with pumpkin is scrumptious!
Love it! One of these days, Monet, you are going to have to start shipping your baked goods. And I will be your best customer.
My mouth is watering just looking at these delicious rolls. I hope the wedding went off without a hitch. May you have a lovely weekend my friend.
These look divine! I wish I had some to enjoy this Sunday morning….
I hope you are feeling better my friend. Take care of yourself.
Sorry to hear you had a bad day – it happens now and again. I can imagine no finer remedy than these pumpkin maple cinnamon rolls. Lucky classmates I would say 🙂
Good luck with a weeding food, it must be so much work but also such a satisfaction 🙂 I hope that each next day was much better 🙂
Sorry you were unwell when you made these but if this is what you can do unwell, I need to stand in the queue outside your door. Good lord these look SO appetizing.
I hope you’re feeling better, Monet! These cinnamon rolls look divine! I’ve been itching to bake up some rolls myself. Have a great week!
I’ve never made my own cinnamon rolls much less a pumpkin version but I want them so badly! 🙂 I hope you’re feeling better!
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These sound delicious! I hope you’re feeling better, and I’d have to imagine you are if you’ve been medicating yourself with these delicious treats!
I made these today (using whole wheat white flour) and they are wonderful!
Oh my word!!!! I adore pumpkin cinnamon rolls, but your addition of maple glaze is beyond perfect! What a lovely treat to share with everyone! Lovely, Hugs, Terra
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