This is Day Seven in a 8 part series featuring amazing pumpkin recipes! Click here to start reading at the beginning of the series.
Remember the very first recipe in this pumpkin series? That’s right, those delicious Pumpkin Biscuits! Today’s recipe starts with that same super easy biscuit dough, but it takes it to a whole new level. We roll the dough into a huge rectangle and slather it with a buttery brown sugar mixture. Then we cut it into narrow strips and roll the strips into large circles in pie plates. It’s really simple, but the result is gorgeous! This recipe actually makes enough dough and filling for two giant cinnamon rolls, so you can have one for yourself and one to share with a friend! (Who am I trying to kid…)
Step by step:
Melt 1/2 cup butter in a glass measuring cup. Mix in a pile of brown sugar, maybe a cup or so. Just add it until it seems sweet enough. Then stir in a large teaspoon of ground cinnamon.
Yep, just like that.
Here is the dough, all ready to go.
Roll it to about 1/4 inch thickness.
Spread the butter/brown sugar mixture evenly across it. As you can see below, we sprinkled on some extra sugar in a few places, because it was a bit thin.
Using a pizza cutter (or a sharp spatula) cut the dough into narrow strips, approximately 1 inch wide.
Roll the dough into circles. After the first strip, I placed it in a greased 10-inch pie plate and just wound the remaining strips around that.
It looks just a bit like a rose. A really yummy, pumpkin-cinnamon rose. It must be a special fall variety.
It’s growing!! Leave a little bit of space between the cinnamon roll and the pie plate, to allow for it to rise. Then bake at 375 degrees F. for 18-22 minutes, or until it’s no longer doughy.
Let them cool for a while before you add a glaze.
We like to make a delightfully simple glaze by whisking together powdered sugar, a tiny bit of milk, and a few drops of vanilla or maple extract.
Drizzle the glaze over the cinnamon rolls. Tear them apart with your hands in a ravenous fit of hunger.
Or cut them into neat, dignified portions and serve with milk or coffee.
Giant Pumpkin Cinnamon Rolls
1/2 cup butter, melted
1 (to 1 1/2) cups brown sugar
1 teaspoon ground cinnamon
3 1/2 cups flour
4 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 1/2 cups canned pumpkin
1/2 cup butter, melted
1/2 cup sugar
2 Tbsp. milk
2 cups powdered sugar
2-3 Tbsp. milk (until the consistency is right)
1/2 tsp. vanilla or maple extract
For the cinnamon-sugar filling, combine the melted butter, brown sugar, and cinnamon in a small bowl. Set aside.
For the dough, in large bowl combine first four ingredients. In another bowl, combine pumpkin, butter, sugar, and milk; add to flour mixture and mix well. Knead 8-10 times. Roll to 1/4 inch thickness. Spread cinnamon mixture evenly across the dough. Cut the dough into strips and roll into two large circles (one in each of two 10 inch pie plates). Wrap remaining strips of dough around the circles. Bake at 375 degrees F. for 18-22 minutes or until no longer doughy. Cool on wire rack while mixing the glaze.
For the glaze, whisk together all ingredients. Drizzle across the cinnamon rolls. Serve slightly warm. Yield: 2 giant cinnamon rolls.
Thank you for visiting A Homespun Country Life!
~Kerstin, Elisabeth, and Gabrielle