Pumpkin Cinnamon Rolls with Butterscotch-Pumpkin Glaze

It's Friday! Yaay. I hope everyone has a good weekend! I'm looking forward to doing some baking; I've had that baking itch all week, but have been resisting it. There may be a trip or two to Hyvee in my future, too. :)

I can't believe I don't have a recipe for pumpkin cinnamon rolls on my blog. I searched and searched, and couldn't find one. Well today is the day. You have to make these Pumpkin Cinnamon Rolls with Butterscotch-Pumpkin Glaze.



They're amazing! I actually tested this recipe a couple of times before I got it right. They're flavorful, flaky and moist. The dough is a sweet yeast dough made from pumpkin, milk, yeast, sugar, oil, eggs, flour and lots of spices.

The dough is rolled out and slathered in brown sugar-cinnamon butter, then rolled up, sliced and baked. The glaze is made from melted butterscotch chips, cream cheese, confectioners' sugar, milk, vanilla, and a little bit of pumpkin. I love that the glaze uses pumpkin, too.



These rolls would be perfect for an autumn weekend brunch, served with coffee. Or pumpkin spice lattes. They're great as a dessert, too. I had one for dessert one night. Later on I found cinnamon roll icing in my hair. I hate when that happens.

Oh! I forgot to tell you the most important part! These are no-knead cinnamon rolls. No mixer or kneading required!


Pumpkin Cinnamon Rolls with Butterscotch-Pumpkin Glaze

Dough
1/3 cup warm milk (not hot) (around 100-110 degrees F.)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 cup canned pumpkin
2 tablespoons oil
1 large egg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground clove
3 1/2 cups all purpose flour

2 tablespoons unsalted butter, softened
1/3 cup brown sugar
1 1/4 teaspoons ground cinnamon

Glaze
3 tablespoons butterscotch chips
2 tablespoons cream cheese
1 tablespoon pumpkin puree
1 tablespoon milk
2/3 cup confectioners' sugar
1/4 teaspoon vanilla extract

To make the dough, in a large mixing bowl whisk together 1/3 cup milk, yeast and granulated sugar until well combined. Allow to sit for 10 minutes until yeast is activated and bubbly. Whisk in pumpkin, oil, egg, baking powder, salt, 1/2 teaspoon cinnamon, ginger, nutmeg and clove until well combined. Stir in flour until combined, and a dough ball forms. Lightly cover and allow to rise in a warm area for 1 hour and 30 minutes, or until doubled in bulk. (I used my oven. I preheated it on the lowest temperature, turned it off, then allowed my dough to rise in there.)

On a floured surface, roll out dough to a 1/4-inch thickness, into a rectangle. In a medium bowl, stir together butter, brown sugar and 1 1/4 teaspoons cinnamon until well combined; evenly spread on top of dough. Roll up dough, jelly-roll style. Slice into 10 equal pieces. Place in a greased 9-inch cake pan. Lightly cover and allow to rise in a warm area for 30 minutes.

Heat oven to 400 degrees F. Bake rolls for 15 minutes or until golden brown. Cool pan on a wire rack. To make the glaze, in a medium bowl, stir together butterscotch chips, cream cheese, 1 tablespoon pumpkin and 1 tablespoon milk until combined. Microwave for 30-60 seconds, stirring frequently until melted (It doesn't take long! Don't scorch your butterscotch!). Whisk in confectioners' sugar and vanilla until well combined and smooth. Drizzle glaze over cinnamon rolls.

Makes 10 cinnamon rolls