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Pumpkin Cinnamon Rolls with Maple Icing

Lori Lange
  • 30 minutes
  • Serves 12

INGREDIENTS

DOUGH:

4 tbsp

salted butter, melted

1/4 cup

granulated white sugar

1/2 tsp

salt

1 cup

canned (unsweetened) pumpkin puree

1

large egg, beaten

1/2 cup

lukewarm water (105 – 110 degrees F)

1

packet active dry yeast

1 tbsp

granulated white sugar

3 3/4 cups

all-purpose flour, plus extra- as needed

cooking spray

FILLING:

4 tbsp

butter, at room temperature

2/3 cup

light brown sugar

1 tbsp

ground cinnamon

1/4 tsp

ground cloves

1 tsp

ground ginger

1/8 tsp

ground allspice

1/8 tsp

ground nutmeg

1/4 tsp

salt

ICING:

3 oz

cream cheese, at room temperature

1 cup

powdered sugar, sifted

1/4 cup

pure grade B maple syrup

1/4 tsp

salt