No-Knead Pumpkin Cinnamon Rolls with Maple Icing | Easy Thanksgiving Breakfast

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides a lighter texture with fewer calories.

In a large bowl, combine 4 and 1/4 cups all-purpose flour, 1 tbsp active dry yeast, 1 tsp pumpkin spice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger, and 1/4 tsp salt. Whisk together.

Make a well in the center of the dry ingredients and add 1 and 1/4 cups lukewarm milk, 1/3 cup white sugar, 4 tbsp melted butter, and 1 cup canned pumpkin. Whisk to combine.

Mix until all flour is incorporated. The dough will be sticky and shaggy.

Cover the bowl with a dish towel and let the dough rise at room temperature until doubled in size, about 1 to 2 hours.

Prepare the cinnamon sugar mixture by combining 3/4 cup brown sugar, 2 tsp ground cinnamon, 1 tsp pumpkin spice, 1/4 tsp allspice, 1/4 tsp nutmeg, and 1/4 tsp ground ginger in a bowl.

Line a baking sheet (about 17 inches long) with parchment paper and flour it generously. Plop the dough onto the floured pan and press it out to fill the pan using your hands.

Brush the pressed dough with 6 tbsp melted butter and sprinkle the cinnamon sugar mixture evenly over the top.

Tightly roll the dough into a log, brushing off excess flour as you go. Cut the log into 12 even slices.

Place the cinnamon rolls in a lined 9 by 13 pan, leaving space between them. Cover and let rise for about 30 minutes or until puffy and touching each other.

Preheat the oven to 360°F. Brush the tops of the rolls with 2 tbsp melted butter before baking.

Bake the cinnamon rolls for about 20 minutes or until lightly browned and cooked through. Check for doneness by tapping the center rolls to see if they sound hollow.

Let the rolls sit in the pan for 5 minutes, then lift them out to cool completely.

For the icing, combine 3 tbsp softened butter, 2 oz softened cream cheese, 1/2 cup powdered sugar, and 2 tbsp maple syrup. Add milk to reach desired consistency.

If icing while rolls are hot, make it thicker; if cooled, make it thinner for easier spreading. If cream cheese lumps remain, microwave the icing for 10 seconds and stir until smooth.

Ice the cinnamon rolls once they are cooled to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens