Pumpkin Pie Maple Rolls
What if a pumpkin pie and a cinnamon roll had a baby?? You'd get this ooey gooey roll that is filled with flavor packed pumpkin pie and a brown sugar cinnamon filling.
Pumpkin Pie Maple Rolls
Dough:
2 cups whole milk
¼ cup salted butter, melted
¼ cup canola oil
½ cup sugar
2 ¼ teaspoons dry active yeast
4 cups all-purpose, divided
1 teaspoon baking powder
1 teaspoon salt
Pumpkin Pie:
1 (15 oz) can pumpkin puree
¾ cup sugar
2 large eggs
1 tablespoon pumpkin pie spice
1 (12 oz) can evaporated milk
Cinnamon Filling:
½ cup salted butter, melted and cooled
â…” cup brown sugar
1 tablespoon cinnamon
Maple Glaze:
2 cups powdered sugar
6 tablespoon heavy whipping cream
¼ cup salted butter, melted
1 teaspoon maple extract
Pinch of salt
 Heat the milk, butter, oil, and sugar for 2 minutes or until hot and steamy in a microwave-safe dish.
Transfer to a large mixing bowl. Allow to cool to about 110 degrees. It needs to be warm enough to activate the yeast, but not too hot that it kills the yeast. Add yeast. Let the yeast sit on top of milk for a few minutes before stirring.
Add 3 ½ cups flour and stir until smooth. Cover with a kitchen towel or plastic wrap. Allow to rise for about 45 minutes or until doubled in size.
Add the remaining ½ cup of flour, baking powder, and salt. Stir until smooth. Cover and refrigerate overnight or until chilled.
Whisk the pumpkin, sugar, eggs, and pumpkin pie spice until combined. Slowly add the evaporated milk and whisk until smooth. Pour into a greased 8 inch pie pan and bake at 350 degrees for 50-55 minutes or until set on the edge and wobbly in the center. Allow to cool and refrigerate until chilled or overnight.
On a floured surface, roll the dough into a rectangle about 15 inches by 25 inches. In a small mixing bowl, mix the cinnamon-filling ingredients until smooth.Spread the cinnamon filling evenly over the dough. Mix the pumpkin pie filling until smooth and spread it over the top of the cinnamon filling using an offset spatula. Roll up tightly.
Slice into 1-inch-thick rolls. Place rolls onto a greased and parchment-lined 13 x18 inch rimmed baking sheet. Cover and allow to rise for 30 minutes. Preheat the oven to 350 degrees and allow rolls to rise for 20-30 minutes. Bake for 24-28 minutes, or until golden. Allow to cool slightly.Â
Whisk the glaze ingredients until smooth and pour over the rolls. Smooth the frosting over rolls and serve. Store leftovers in the refrigerator.Â