Thursday, November 17, 2011

Pumpkin Maple Rolls

Thanksgiving is next week. I should probably write something about that.

But what is there to say, really? I've heard people say they're annoyed that Thanksgiving gets overshadowed by Halloween and Christmas. But the truth is, there's nothing to overshadow. That's actually one of the things I love most about Thanksgiving. It's all about spending time with family eating yourself into a carb-induced coma. There are no Thanksgiving costumes. No Thanksgiving lights. No Thanksgiving trees. Just a four-day weekend of gluttony and mindless consumerism.

So I'm just going to go ahead and start writing about Christmas. Here are some of the things that my eyes are already getting sparkly about:

But before we get to all of that, we need to make pumpkin maple rolls.
And by we... I mean you.

Because I already did. And then this happened:

Pumpkin Maple Rolls
Adapted from Lauren's Latest

For the dough:

2 & 1/4 teaspoons active dry yeast
1/4 teaspoon + 2/3 cup granulated sugar, divided
1/2 cup warm water
1/2 cup warm milk
1/4 cup butter, melted
1 teaspoon salt
2/3 cup pumpkin puree
6 cups all-purpose flour

For the filling:

2 tablespoons butter, melted
1/4 cup maple syrup
3/4 cup brown sugar, packed
2 tablespoons cinnamon
1/2 teaspoon nutmeg

For the glaze:

4 cups powdered sugar
1/2 teaspoon vanilla
1 & 1/2 teaspoons maple extract
7 tablespoons milk


1. In a large bowl, stir together the yeast, 1/4 teaspoon granulated sugar, and warm water. Allow to proof for 5-10 minutes, or until the yeast becomes foamy. If the yeast does not foam, discard and start over with new yeast.

2. To the same bowl, add the warm milk, butter, sugar, salt, and pumpkin puree and stir well. Add the flour 1/2 cup at a time, until you can no longer stir the dough. Transfer the dough to a lightly floured surface and knead in the remaining flour until the dough is sticky, but does not stick to your hands. For me, this took about 5 minutes, and I used about 5 & 1/2 cups of flour.

3. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Allow the dough to rise in a warm, draft-free area for about two hours, or until doubled in volume.

4. While the dough is rising, combine the melted butter and maple syrup in a small bowl. In a separate bowl, combine the brown sugar, cinnamon and nutmeg. Grease a 9x13-inch pan and an 8x8-inch square dish.

5. Punch down the dough and transfer it to a lightly greased surface. Roll the dough out into a rectangle approximately 12 inches by 24 inches. Using a pastry brush or small spatula, spread the butter and syrup mixture evenly over the surface of the dough. Sprinkle the brown sugar and spice mixture evenly over the moistened surface, and gently press it into the dough.

6. Roll the dough up as tightly as possible into a log. With a sharp knife, trim about one inch off each end of the log and discard. Cut the log into 16 equal pieces. The easiest way to do this is to cut the log in half, then cut the halves in half, and so on. Carefully transfer the slices to the prepared pans (12 in the large pan, 4 in the small pan) and reshape if necessary. Cover the pans with plastic wrap.

7. Place a baking dish filled with about 1" of boiling water on the bottom rack of a cold oven. Place the covered pans on the top rack of the oven and allow to rise for about one hour, or until almost doubled in size.


8. Remove the pan of boiling water and the risen rolls from the oven and preheat to 350°F. Once the oven is heated, remove the plastic wrap from the pans and bake for 20-25 minutes, or until the rolls are golden brown.

9. While the rolls are baking, prepare the glaze. Combine the powdered sugar, vanilla, maple extract, and milk in a medium bowl. Whisk until the ingredients come together to form a thick glaze. Drizzle the glaze over the hot rolls. Serve warm.

Makes 16 rolls.

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  1. hiyah,
    im new to your blog and these look amazing. id love to give them to my bf's family for thanksgiving since we wont be together. will these reheat well, do you think? id hate to make something so scrumptious and have it be terrible a day later!

  2. Hi! I ate one for breakfast the next day, and my coworkers have been enjoying them the past several days too! I say go for it!

  3. Woooo those look ridiculous! My rear end thanks you! Yum!

  4. Can we make any part of these ahead of time? Like I want them Thanksgiving morning, but I don't want to wake up at 4 am.

  5. I was wondering the same thing. These look so delicious but I don't want to have to be up for hours making them for thanksgiving breakfast. Would it be possible to make the rolls the night before and refrigerate them overnight before popping them in the oven in the morning? Or would that cause them to not rise properly?

  6. Hi Anne & Anonymous! You can definitely start these the night before. Follow the recipe up until step 6 and then refrigerate the rolls overnight. The next morning, remove the rolls from the refrigerator for the second rise (as described in step 7) and then bake! It may take a bit longer for them to puff up, but it sure beats waking up at 4am! I hope this helps :)

  7. I just got done prepping these babies for a slumber in the fridge. So far the recipe was super easy, I used the bread hook on my Kitchen Aid stand mixer and it was a breeze to get the flour incorporated.

    This is going to be an awesome surprise breakfast for everyone tomorrow morning. I will write again and let you know how they turn out tomorrow.

  8. Mother of GOD these are AMAZEBALLS!!!

    After the sleep in the fridge it took them about 2 hours to rise the second time but totally worth it!!!! HUGE hit this morning. I have lots of jealous people that couldn't make it today. Thank you for this recipe.

  9. I'm so glad you enjoyed them! Happy Thanksgiving :)