Oct 30 2014 - 2:01pm

Cinnamon Rolls With Pumpkin Icing

Adapted from How to Cook Everything Vegetarian [1] by Mark Bittman


The dough, icing, and cinnamon sugar filling can be made the night before, so this recipe will only take an hour the morning you make the rolls. Store the icing as well as the dough in the refrigerator overnight. When you wake up, all you have to do is roll out and assemble the rolls, which takes 20-30 minutes — tops. Let the icing thaw slightly as you prep and bake the dough.

Cinnamon Rolls With Pumpkin Icing


  1. For dough:
    3 1/2 cups all-purpose flour, plus more as needed
    2 teaspoons instant yeast
    2 teaspoons salt
    1 tablespoon sugar
    2 tablespoons butter, cold
    2 eggs
    1 cup milk
  1. For filling:
    4 tablespoons butter, melted
    3/4 cup sugar
    1 tablespoon plus 1 teaspoon cinnamon
  1. For icing:
    1 1/4 cups powdered sugar, sifted
    2 tablespoons milk
    4 ounces pumpkin puree


  1. To make dough: Combine flour, yeast, salt, sugar, and butter in a food processor. Pulse machine to cut butter throughout flour. Add eggs, and pulse a few times. With machine running, slowly pour in 3/4 cup milk through feed tube. Process for about 30 seconds. Add more milk, if necessary, 1 tablespoon at a time, until mixture forms a slightly sticky ball. If dough is too wet, then add more flour, 1 tablespoon at a time.
  2. Turn dough out onto floured work surface, and knead by hand for about 5 minutes. Form a smooth, round dough ball, return it to the bowl, and cover with plastic wrap. Let dough rise in a warm area for 1 to 2 hours, or until it doubles in size. Alternatively, for a slow rise, store in refrigerator overnight (up to 6 to 8 hours).
  3. Preheat oven to 350°F. Melt 4 tablespoons of butter. Use a pastry brush to apply butter to the insides of a 9-by-13-inch casserole dish. In a separate bowl, combine 3/4 cup sugar and cinnamon. Set aside.
  4. To assemble: Turn risen dough out onto a floured surface, and roll dough out until it is 1/4 inch thick. Use a pastry brush to liberally apply melted butter all over the top. Then sprinkle cinnamon sugar mixture on top of dough, making sure to leave 1/4-inch borders without sugar. Spread sugar evenly around the dough using a plastic bowl scraper, and then press it into the dough using a fork. Use bowl scraper to help you roll the dough into a tight log. Slice it into 20 pieces (about 1/2 inch thick). Transfer dough pieces with bowl scraper (so cinnamon sugar does not pour out), and place them cut side up into prepared baking dish. Once all pieces are placed side by side, apply remaining melted butter on top of the dough with a pastry brush. Bake for 20-25 minutes or until dough begins to turn golden brown on top.
  5. To ice: While dough is baking, mix powdered sugar with milk until a glaze forms. Add pumpkin puree, and keep mixing until incorporated. Pour icing over hot cinnamon rolls, and use a spatula to spread icing over cinnamon rolls. Serve immediately.

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