What a year! I feel like the first half of the year was equivalent to 10 years and the second half has flown by. How is it already October?! I love October though. It’s the start to the end of the year and the compilation of so many exciting holidays to look forward to. It’s the beginning of reflecting on the current year and preparing for the next, showing more gratitude for blessings, being more selfless and appreciating those we love most.
Another reason why I love the end of the year so much is because of all the baking that takes place. From Thanksgiving feasts to Christmas treats, everyone spends a little more time in the kitchen enjoying each other. What’s not to enjoy?
To start the season of baking off and to get a little extra festive, I created this delicious Pumpkin Spice Roll. It’s a pumpkin yeast dough with a pumpkin spice/cinnamon filling and a pumpkin glaze. It is delicious! You can prepare it just like regular cinnamon rolls, but I got it in my head that shaping the dough like a pumpkin would make it that much better; and it does. However you decide to prepare this pumpkin spice roll though, it will jump start your holiday spirit and your taste buds will thank you!
How To Make A Pumpkin Spice Roll
To make this roll, heat the milk in the microwave for 45 seconds on high heat. It should be warm but not hot. Add the milk, yeast and sugar to a large mixing bowl or a stand mixer. Mix for about 10 seconds and then let the mixture sit for 10 minutes to allow the yeast to proof or grow.
Add the pumpkin, egg, melted butter, salt and 3 cups of flour. Mix the dough to incorporate the ingredients. Add the remaining flour about 1/2 cup at a time until the dough is no longer sticky. If you are using a stand mixer, the dough will pull away from the sides and bottom of the bowl while kneading.
Knead the dough for about 5-8 minutes until it becomes smooth and elastic. Cover the dough with a clean dish towel or plastic and let it rise for 1 1/2 hours.
While the dough is rising, make the filling by mixing together the cinnamon, pumpkin pie spice and brown sugar. Also, set the butter on the counter to allow it to soften.
Once the dough has risen, remove it from the bowl onto a clean surface and divide it in half. Roll each half into roughly a 12″x16″ rectangle. Spread half of the butter onto each half, covering the entire surface. Spread half of the filling onto each as well, covering the entire surface of the butter. Tightly roll the dough, keeping the length approximately 16″. At this point, you can choose whether you want to cut them like cinnamon rolls or if you want to shape them like a pumpkin.
Creating the Pumpkin Shape
Starting at one end of the dough, roll the dough to form a spiral shape, pinching the seams together so they don’t come apart in baking.
Cut 4 large strands of kitchen twine and cross two strands to form an x on a greased baking sheet. Take the other two strands and make another x on top of the first so there is equal space between each strand, lining up the center. Place the middle of the dough on top of the center of the strands. Cover the dough and let it rise for 1 hour.
Watch the tutorial on forming the pumpkin shaped dough using kitchen twine here.
Once the dough has risen, tie each piece of string together around the top of the dough. It doesn’t need to be tight as the dough will expand more in the oven.
Bake at 350 degrees F for 20-25 minutes or until the top is golden brown and the internal temperature is 190 degrees F.
While the roll is cooling, make the glaze by adding the pumpkin, melted butter, powdered sugar, vanilla, milk and cinnamon into a medium sized mixing bowl. With a hand mixer, mix together until a creamy glaze is formed and the ingredients are fully incorporated.
Before spreading the glaze, remove the string, by cutting and slowly pulling the end of each string until it is removed from the bread. Spread the glaze on top of the pumpkin roll, coating evenly over the top and sides of the bread. Add a large, thick pretzel stick into the center to act as a stem.
Slice along the string lines to serve. Enjoy this delicious pumpkin spice roll.
Pumpkin Shaped Pumpkin Spice Roll
Ingredients
- 1 cup warm milk
- 1 Tbsp yeast
- 1/4 cup sugar
- 1 cup canned pumpkin
- 1 egg
- 1/4 cup melted butter
- 1 tsp salt
- 4 1/2-5 1/2 cups flour
Filling
- 1 Tbsp cinnamon
- 1/2 tsp pumpkin pie spice
- 3/4 cup brown sugar
- 1/2 cup butter softened
Glaze
- 1 Tbsp canned pumpkin
- 2 Tbsp melted butter
- 1 1/2 cups powdered sugar
- 1 1/2 tsp vanilla
- 2 Tbsp milk
- 1 tsp cinnamon
Instructions
- To make this roll, heat the milk in the microwave for 45 seconds on high heat. It should be warm but not hot. Add the milk, yeast and sugar to a large mixing bowl or a stand mixer. Mix for about 10 seconds and then let the mixture sit for 10 minutes to allow the yeast to proof or grow.
- Add the pumpkin, egg, melted butter, salt and 3 cups of flour. Mix the dough to incorporate the ingredients. Add the remaining flour about 1/2 cup at a time until the dough is no longer sticky. If you are using a stand mixer, the dough will pull away from the sides and bottom of the bowl while kneading.
- Knead the dough for about 5-8minutes until it becomes smooth and elastic. Cover the dough with a clean dish towel or plastic and let it rise for 1 1/2 hours.
- While the dough is rising, make the filling by mixing together the cinnamon, pumpkin pie spice and brown sugar. Also, set the butter on the counter to allow it to soften.
- Once the dough has risen, remove it from the bowl onto a clean surface and divide it in half. Roll each half into roughly a 12"x16" rectangle. Spread half of the butter onto each half, covering the entire surface. Spread half of the filling onto each as well, covering the entire surface of the butter. Tightly roll the dough, keeping the length approximately 16". At this point, you can choose whether you want to cut them like cinnamon rolls or if you want to shape them like a pumpkin. If you opt for the cinnamon roll version, decrease the baking time.
- To create the pumpkin shape, start at one end of the dough and roll it to form a spiral shape, pinching the seams together so they don't come apart in baking.
- Cut 4 long strands of kitchen twine. Make sure they are long enough to wrap around the dough after rising. On a greased baking dish cross two of the strands to form an x. Take the other two strands and make another x on top of the first so there is equal space between each strand, lining up the center. Place the middle of the dough on top of the center of the strands. Cover the dough and let it rise for 1 hour.
- Reference the blog recipe for the video instructions on making the pumpkin shape with kitchen twine.
- Once the dough has risen, tie each piece of string together around the top of the dough. It doesn't need to be tight as the dough will expand more in the oven.
- Bake at 350 degrees F for 20-25 minutes or until the top is golden brown and the internal temperature is 190 degrees F.
- While the roll is cooling slightly, make the glaze by adding the pumpkin, melted butter, powdered sugar, vanilla, milk and cinnamon into a medium sized mixing bowl. With a hand mixer, mix together until a creamy glaze is formed and the ingredients are fully incorporated.
- Before spreading the glaze, remove the strings, by cutting and slowly pulling the end of each string until it is removed from the bread. Spread the glaze on top of the pumpkin roll while it is still warm, coating evenly over the top and sides of the bread. Add a large, thick pretzel stick into the center to act as a stem.
- Slice along the string lines to serve. Enjoy this delicious pumpkin spice roll.
