Pumpkin Spice Cinnamon Rolls

The perfect fall breakfast, pumpkin flavors in a cinnamon roll. These are easy to make ahead the night before; let them rise in the fridge overnight, then pop in the oven in the morning to finish rising and bake.

Pumpkin Spice Cinnamon Rolls
makes 8

For the rolls:
1/4 c warm water

2 1/4 tsp yeast
2 Tbsp sugar
3 c flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp sea salt
3/4 c pureed pumpkin
1/4 c white sugar
1 egg
2 Tbsp melted butter

For the filling:
3 Tbsp melted butter
1 c brown sugar
3 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 c maple syrup

Combine the warm water, yeast, and the sugar in the bowl of a stand mixer. Stir gently just until all the yeast is moistened then set aside for 3-5 minutes. In a separate bowl, add the flour, cinnamon, nutmeg, and sea salt and mix until combined.

To the yeast mixture add the pumpkin, egg, sugar, and melted butter. Dump the dry ingredients into the bowl of the mixer on top of the wet ingredients. Using the dough hook, turn the mixer on low to combine the ingredients into a soft, sticky dough. Knead for about 5 minutes; if the dough seems a little too sticky add a bit of flour, up to 1/4 cup.

Remove the dough hook, form the dough into a ball, and return to the bowl. Cover with plastic wrap, place in a warm, dry place and let rise for 90 minutes or until it has doubled.

Roll the dough out on a floured surface into a large square, about 18 by 18 inches. Combing the brown sugar, cinnamon, nutmeg, and cloves. Brush the melted butter over the dough then spread the brown sugar mixture over. Roll the dough up gently then slice into 8 equal slices.

Grease a round cake pan with some butter. Drizzle the maple syrup over the bottom of the pan and place the rolls in the pan. Cover the pan loosely with plastic wrap to rise.

To bake now - let the rolls rise about 30 minutes. Preheat the oven to 350* and bake 25-30 minutes.

To bake later - place the covered rolls into the fridge. When ready to bake, set the oven to 350* and place the rolls in while it's preheating. Once the oven reaches 350* set the timer for 25-30 minutes.

When the rolls are done turn them out onto a plate for serving, letting the maple syrup drip over the rolls.

modified from The Busy Baker