There’s not much that’s better than waking up on a crisp autumn morning to the rich smell of pumpkin cinnamon rolls wafting through your home! Perfect for an autumn breakfast or dessert, this recipe puts a seasonal spin on a classic treat, all with delicious buttermilk glaze to top it all off. Enjoy!
8 tablespoons unsalted butter, melted, divided
6 tablespoons granulated sugar, divided
¾ cup packed brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
2½ cups cake flour
½ teaspoon salt
¼ teaspoons baking powder
½ teaspoon baking soda
1 cup buttermilk
⅓ cup pumpkin puree
Preheat oven to 425°F.
In a mixing bowl, add brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, ¼ teaspoon salt and 1 tablespoon melted butter. Stir until combined and set aside.
In the bowl of a stand mixer, combine the flour, remaining 2 tablespoons sugar, baking powder, baking soda and remaining salt.
Add milk and 2 tablespoons butter and stir or mix with hook attachment until dough ball forms.
Transfer the dough ball to a lightly floured work surface and knead until smooth.
Roll the dough into a large rectangle, 12-inches by 9-inches. Spread ⅓ cup of pumpkin evenly over the surface of the dough. Sprinkle the dough evenly with the brown sugar filling, leaving a half inch border at the edges.
Beginning from the long side of your dough rectangle, roll the dough into a long, tight log.
Cut the log evenly into 1-inch pieces; you should have 8 to 10 pieces. Lay pieces in a 9×13 baking dish, fitting them tightly together. Brush or pour remaining butter over top.
Bake for 20 to 25 minutes, until golden on top. Cool for 10 minutes.
1 tablespoons buttermilk
1 cup powdered sugar
Whisk together buttermilk and powdered sugar until blended. Gently pour over warm pumpkin cinnamon rolls and serve.