There’s something about food. It brings people together, no? Think about all the big holidays or family gatherings you’ve ever had. There is togetherness and time spent. And food. Usually lots of it, in big bowls, on long trays and in fancy dishes. Yep, food is the ultimate unifier.
And with breakfast being the most important meal of the day, it can really be considered the even bigger unifier. See, there’s never time during the normal week to really sit and eat a big breakfast and discuss life as if it were a weekend. No, that is saved for Saturdays and Sundays. The days when there is time for long, loping conversation about what the day will bring. Talks about how the week went or what to expect for dinner that evening.
Let the record show that I am a huge sucker for big breakfasts. As much as I love dinner (and holiday dinner even more), breakfast is my thing. I love seeing the table overflow with scrambled eggs, bacon, sausage links, french toast. Syrup and butter splotched across the table. Hot coffee and tea steaming circles out of the mug. It’s my favorite.
These pumpkin cinnamon rolls really fit the bill for the season. A bit of pumpkin puree and some traditional spices are mixed together with a touch of sugar for some sweetness. And you slather it all over the quick and easy five minute dough. I call it five minute dough because it literally takes five minutes. No messing around with yeast or spending time waiting on rising. Just five minutes and you’ve got dough for delicious pumpkin cinnamon rolls.
Of course, you’ll need the maple glaze. Because no fall pumpkin breakfast recipe is complete without the hint of maple included. It just wouldn’t be right.
- 2½ cups flour
- ¼ cup granulated sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup buttermilk
- 6 Tbsp. melted butter, cooled and divided
- 3 Tbsp. pumpkin puree
- 3 Tbsp. sugar
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 4 Tbsp. buttermilk
- 1 cup powdered sugar
- ½ cup maple syrup
- 2 ounces chopped pecans (optional topping)
- Preheat the oven to 425 degrees.
- Combine filling ingredients in a small bowl and whisk with a fork until blended. Set aside.
- In a separate bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk and butter in a bowl then pour it into the middle of the dry ingredients. Stir until the dough comes together.
- Lightly flour a flat surface then turn the dough out. Knead it with your hands until it forms a ball. Using your rolling pin, roll the tough into a rectangle, about ¼ inch thick.
- Take your filling and spread it evenly on the dough. Starting at the end, roll the dough like a sausage. Pinch the seams together. Using a sharp knife, cut the dough into ½ to 1inch sized rounds.
- Place all the dough rounds into a glass pie dish.
- Pour 2 Tbsp. melted butter on top of the rolls.
- Bake for 15 minutes until golden brown.
- Whisk together glaze ingredients until fully combined and smooth. Pour the glaze over top of the cinnamon rolls liberally. Top with chopped pecans.