Pumpkin Pie Cinnamon Rolls With Maple Glaze

• For the dough
• skim milk↗1⁄2 cup
• sugar↗1⁄2 cup
• margarine or butter↗1⁄2 cup

  softened

• active dry yeast↗1 1⁄3 ounces
• warm water1⁄2 cup
• eggs, beaten↗2
• flour↗4 1⁄4 cups

  (may need adjusting)

• canned pumpkin↗4 tablespoons
• salt↗1 1⁄2 teaspoons
• cinnamon↗1 teaspoon
• For the filling
• plain pumpkin↗2 cans

  (15 ounce)

• light brown sugar↗1 1⁄2 cups
• flour↗1⁄2 cup

  (may need adjusting)

• tablespoons apple juice or 1 -2 tablespoon lemon juice↗2 -4
• cup coarsely chopped walnuts1⁄2 - 1
• teaspoons cinnamon↗2
• teaspoon ground ginger↗1⁄4
• teaspoon ground allspice1⁄4
• teaspoon ground nutmeg↗1⁄2
• teaspoon ground cloves↗1⁄8
• pinches salt↗3
• Maple Glaze↗
• cups powdered sugar↗2
• tablespoon melted butter (optional)1
• pinch salt↗1
• drops maple extract↗3

Step-by-step instructions

1. 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. 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. 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. 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. 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. 6

   Preparing the cinnamon rolls: Roll out half the dough into a large rectangle, about 18x9” and ¼-1/2 inches thick.

7. 7

   Spread with half the chilled pumpkin filling, leaving a ½ inch border. Sprinkle with the ground walnuts.

8. 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. 9

   Repeat with the other half of the dough.

10. 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. 11

    Again, cover the dough and let sit approximately 15 minutes in a warm draft-free area.

12. 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. 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. 14

    Drizzle the icing over the warm cinnamon buns so it forms a glaze.

15. 15

    Chill (recommended) and enjoy!