Pumpkin Cinnamon Rolls with Maple Glaze
Cinnamon, pumpkin, maple agave and syrup are the stars of these baked goodies. Baked bits of brown sugar and butter nestle soft rolls. The recipe is adapted from the Bakerella blog.
For the dough:
- 3 cups Japanese bread flour or all-purpose flour
- ¼ cup maple flavored agave
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 4 tablespoons butter
- 1 cup milk
- 2 ¼ teaspoons active dry yeast
- 1 egg
- ¾ cup canned pumpkin
For the filling:
- 4 tablespoons softened butter
- 1½ tablespoons cinnamon
- ½ cup brown sugar, packed
- ½ cup organic pure cane sugar
For the maple glaze:
- 2 cups powdered sugar
- 3 tablespoons melted butter
- 3 tablespoons maple syrup
- 2 tablespoons milk
In a saucepan over medium-low heat, stir the milk, maple flavored agave and butter together. Cool for about 3 minutes. Add the yeast.
Sift the flour, salt and spice into a large bowl. Pour into the bucket of the bread maker. Add the liquids with the yeast along with the egg and pumpkin.
Set the bread machine to white bread, dough only. The bread will rise quite a bit and you may need to punch it down at the very end. (As I opened my machine, the dough automatically deflated.)
On a floured board, roll out the dough into a 12 x 18 rectangle. Slather with the softened butter, sugars and cinnamon. Roll up from the long end. Cut into 16 to 18 sections. Place into well buttered 8 inch baking pans. Cover and keep in a warm spot for 30 minutes.
Bake in a 375-degree oven for about 20 minutes.
Whisk the ingredients for the glaze until smooth. Drizzle the maple glaze onto the rolls. Serve hot or cold. They are delicious both ways!