Mini Pumpkin Cinnamon Rolls
Author: 
Recipe type: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Make pumpkin cinnamon rolls in miniature form by rolling the dough into a narrower rectangle and baking them in mini muffin tins, perfect for kid portions and parties.
Ingredients
Pumpkin Rolls
  • ⅓ cup sugar
  • 1½ tsp salt
  • 4½ tsp yeast
  • 4½ – 5 cups all-purpose flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 cup pumpkin puree
  • ¼ cup butter
  • 2 eggs
Cinnamon Rolls
  • Softened butter
  • Cinnamon
  • Brown Sugar
Powdered Sugar Glaze
  • 1 cup powdered sugar
  • ½ tsp vanilla
  • 1 Tbsp milk or water, to consistency
Instructions
  1. Mix the sugar, salt, yeast and 1½ cups flour in a large mixing bowl.
  2. Melt the butter in a microwave or over low heat on a stovetop.
  3. Stir in the pumpkin puree.
  4. Gradually pour the hot liquid into the dry ingredients and mix well for two minutes.
  5. Continue mixing and add the eggs.
  6. Then add ½ cup flour and beat the dough for 2 minutes to form a soft dough.
  7. Gradually add 2 – 2½ cups flour.
  8. Turn the dough onto a lightly-floured surface and the knead the dough for ten minutes until it is soft, elastic and forms a ball.
  9. Place the ball in a greased bowl and then flip it over so the greased side faces up.
  10. Cover the bowl with a towel and let the dough rise until has doubled, about 1 hour.
  11. Dump the dough onto the floured work surface, cut the dough in half, cover the two dough pieces with a towel and let the dough rest for 15 minutes.
  12. Cut each half into two pieces and roll each piece into a rectangle no more than about 4 inches wide.
  13. Working with one rectangle at a time, spread softened butter on the dough.
  14. Coat generously with brown sugar, spreading it around to make an even layer with your fingers.
  15. Sprinkle generously with cinnamon.
  16. Roll the rectangle up length-wise (for a long roll) and slice into mini cinnamon rolls, about ½-inch wide.
  17. Place one roll in each greased mini muffin tin.
  18. Cover the pan with a towel and let the rolls rise for 30 minutes.
  19. Bake the rolls at 400 degrees for 7-10 minutes until they are lightly golden brown. You can always pull one apart to make sure they are cooked through the center.
  20. If they are getting too browned but need to cook longer, cover them with foil and continue baking.
  21. Let the rolls cool until you can handle them and place them on a wire rack to cool completely.
  22. Drizzle with powdered sugar glaze while still warm or wait until cooled.
  23. Store in a sealed container.
Powdered Sugar Glaze
  1. Mix the ingredients together.
  2. Adjust the consistency according to your needs. (I have never followed a recipe but make it to consistency.)
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/mini-pumpkin-cinnamon-rolls/