Banana-Glazed Pumpkin Cinnamon Rolls You’ll Have a Hard Time Sharing

Yahoo Food Recipes

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Jerrelle Guy of Chocolate for Basil shares a decadent recipe for pumpkin cinnamon rolls that won’t last long at all in your kitchen.

image

Photo courtesy of Jerrelle Guy

By Jerrelle Guy of Chocolate for Basil

If you follow my Instagram account, you probably know that I baked these rolls with the intent of giving one as a gift to a dear friend. Obviously, my boyfriend got one too, and then I froze four additional buns. That left two whole cinnamon rolls — both with a girth of at least 4.5 inches — designated just for me. MY BELLY ALONE. And nope, no regrets.

Pumpkin Cinnamon Rolls With Banana Glaze
Makes 8 rolls

For the dough:

¾ cup of milk plus 2 tablespoons
1 stick of unsalted butter
1 ice cube
1 packet of fast-acting yeast
3 cups plus 1 cup of all-purpose flour
½ cup cane sugar
1 large pinch of salt
1 large egg

For the filling:

½ cup of light brown sugar (lightly packed)
1 teaspoon of vanilla extract
3 tablespoon of pumpkin puree
2 teaspoon of pumpkin spice powder
1 stick of unsalted butter (softened)

For the glaze:

1 large banana, mashed
2 cups of powdered sugar
2 tablespoon of softened butter
½ cup of water or milk
1 teaspoon of vanilla extract

In a medium-sized bowl in the microwave or in a pan on the stovetop, heat the milk and butter together until just melted. Ensure it’s well combined and then add an ice cube to bring the heat to a lukewarm temperature.

In another large bowl, add in the packet of yeast and pour the milk mixture over the top. Let sit for about 3 minutes.

Meanwhile, in a separate bowl, combine 3 cups of the flour with the sugar and salt and add to the yeast bowl. Then add the egg.

Start kneading it together with your hands inside the bowl. If the dough keeps sticking to the side, slowly add the other cup of flour, ¼ cup at a time (saving at least a few tablespoons for dusting later). Continue to knead for at least 10 minutes. Cover the bowl with a damp, clean cloth, and keep in the microwave to rise for at least 45 minutes.

Once the dough has risen, punch it down, and roll it out about 1/8-inch thickness on a dusted surface. Trying to keep it in a rectangular shape.

Preheat oven to 350°F. In a separate bowl, combine all the ingredients for the filing. Spread the mixture thinly over every inch of the dough. Roll the dough into a cigar shape, and cut discs about 2 inches thick for approximately 8 rolls that are 5 inches in diameter. Arrange them close together on a baking tray, and cover for another 20 minutes with a damp cloth.

Remove the cloth and bake them in the oven, about 25 to 30 minutes, until puffed and golden. While rolls are baking, blitz all ingredients for the glaze in the blender. After buns are done, liberally pour glaze over every inch of the cinnamon bun. Allow to cool slightly, and serve warm.

Related:

Pumpkin Waffles with Apple Cider Maple Syrup Are the Answer to Your Brunch Problems

Vegan, Gluten-Free Pumpkin Waffles Perfect for Chilly Mornings

How to Make a Massive Cinnamon Bun, Perfect for Weekend Sharing