Pumpkin-Baklava Cinnamon Rolls for Thanksgiving Morning!
As history proves, I love to merge the popular flavors of Baklava with modern staples. So, staying true to history and it being fall and all, I’ve Baklava-spiced up these Pumpkin Cinnamon Rolls.
Pumpkin flavored dough rolled around chopped walnuts, cinnamon, cloves and nutmeg and topped with extra thick cream cheese glaze? Yes, please.
Is there anything better than the smell of cinnamon rolls baking in the oven; the sweet smell of cinnamon wafting throughout the house as you anxiously await the timer to ring and call all to the kitchen for warm, gooey, fresh cinnamon rolls? Now let’s add a fall favorite to the mix: the subtle taste of pumpkin.
These Pumpkin Cinnamon Rolls just might be the sweetest way to start your Thanksgiving morning.
- 4 ½-5 cups all-purpose flour
- 1/3 cup white granulated sugar
- 2 packets Rapid Rise Yeast
- 1 teaspoon salt
- 1 ½ cups water
- 6 tablespoons butter
- 1 egg
- 2/3 cup pumpkin puree
- ¼ cup chopped walnuts
- ¾ cup packed light-brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 3 tablespoons butter, softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- ½ cup confectioners sugar
- 2-3 tablespoons milk
- 1 tablespoon honey
- Butter a 9x13 inch baking dish and set aside.
- In a bowl of an electric mixer fitted with the dough hook attachment, combine 2 cups of flour, sugar, dry yeast and salt. Mix to combine.
- In a microwave safe bowl, melt butter and water until warm (120°-130° F).
- Add the water and butter mixture to the flour mixture and mix to combine.
- Add pumpkin and egg and beat for 2 minutes at medium speed. Scrape the sides of the bowl to make sure all the mixture is combined.
- Add an additional 1-cup of flour and mix for another 2 minutes. Continue to add flour until the dough forms into a ball.
- Remove bowl from mixer, cover with a towel and allow to rest for 10 -15 minutes.
- In a medium bowl, stir together remaining stick butter, brown sugar, cinnamon, cloves, nutmeg, and chopped walnuts until smooth.
- Transfer dough to a lightly flowered surface and roll out to a 15x12 inch rectangle.
- Spread the walnut-butter mixture over the dough leaving a ¼ inch boarder on the edges.
- Starting at the long edge, roll up the dough like a jelly roll and cut into 15-pieces.
- Place the cut pieces in the buttered baking dish, cover with a towel and allow to rise in a warm place for about 1 hour, until doubled in size.
- Preheat oven to 350° F and bake uncovered for 25-30 minutes.
- Let cook on a wire rack for 10 minutes while preparing the glaze.
- In a bowl of an electric mixer fitted with the paddle attachment beat the cream cheese on medium speed for 2 minutes. Add confectioners sugar, 2 tablespoons milk and the honey and beat until well combined. If this glaze is too thick, add more milk 1 teaspoon at a time. Spread the glaze over the cinnamon rolls, and serve.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!