Pumpkin Pie Cinnamon Rolls With Maple Glaze

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1/2 cup skim milk
• 1/2 cup sugar
• 1/2 cup margarine or 1/2 cup butter, softened
• 1 1/3 ounces active dry yeast
• 1/2 cup warm water
• 2 eggs, beaten
• 4 1/4 cups flour (may need adjusting)
• 4 tablespoons canned pumpkin
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 2 (15 ounce) cans plain pumpkin
• 1 1/2 cups light brown sugar
• 1/2 cup flour (may need adjusting)
• 2 -4 tablespoons apple juice or 1 -2 tablespoon lemon juice
• 1/2-1 cup coarsely chopped walnuts
• 2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 pinches salt
• 2 cups powdered sugar
• 1 tablespoon melted butter (optional)
• 1 pinch salt
• 3 drops maple extract

Recipe

• 1 prepare the dough. heat the milk and sugar in a pan with the salt and butter, until butter is melted. cool until lukewarm.
• 2 meanwhile, dissolve the packet of yeast in ¼ warm water with a pinch of sugar. stir until dissolved and wait until frothy. mix the yeast into the lukewarm milk mixture.
• 3 stir in the beaten eggs and 2-3 cups of the flour. beat until smooth, and then stir in the remaining 2-3 cups of flour, until the dough is smooth and elastic (note: it should be slightly softer/stickier than regular dough bread).
• 4 roll the dough into a ball and place in a large greased bowl. brush the dough surface with melted butter. cover with a cloth and allow to sit and rise in a warm place for approximately 1 hour. punch dough down, and wait 5 more minutes.
• 5 while the dough is rising, prepare the filling. combine the pumpkin puree and apple or lemon juice in a saucepan over low heat. stir in the spices, salt, and brown sugar. when it is warm, carefully stir in just enough flour to make the mixture thickened a little (about ¼-1/2 cup). taste, and adjust the sugar, lemon/apple juice, salt or spices as desired. remove from the stove and refrigerate until cool.
• 6 preparing the cinnamon rolls: roll out half the dough into a large rectangle, about 18x9â?? and ¼-1/2 inches thick.
• 7 spread with half the chilled pumpkin filling, leaving a ½ inch border. sprinkle with the ground walnuts.
• 8 carefully roll the dough into a cylinder. for larger rolls, roll along the short end. for smaller rolls, roll the dough along the long edge. moisten and pinch the edges to form a seal.
• 9 repeat with the other half of the dough.
• 10 with a sharp non-serrated knife, carefully cut the dough into slices approximately 1 ½-2 inches thick. arrange on a greased baking pan (you may require two pans).
• 11 again, cover the dough and let sit approximately 15 minutes in a warm draft-free area.
• 12 bake the rolls in a 350-degree oven for approximately 30 minutes, or until golden brown and fragrant (the cook time will depend upon the size of the rolls- it should be nearly done when your house starts to smell good!).
• 13 to make the maple glaze: in a bowl, mix approximately 2 cups of powdered sugar, a tablespoon of melted butter (optional) and a pinch of salt. carefully add skim milk, a spoonful at a time while stirring, until the mixture reaches the desired consistency. add a few drops of maple flavor.
• 14 drizzle the icing over the warm cinnamon buns so it forms a glaze.
• 15 chill (recommended) and enjoy!