Everything you love about cinnamon rolls and pumpkin spice in one! These fluffy rolls filled with a gooey pumpkin filling - you won't be able o resist going back for seconds.
Cuisine Pumpkin Spice
1tbspquick rise yeast
1cupwarm non-dairy milk
1/2cuppumpkin pie filling
1/3cuppumpkin pie filling
On the stove warm the non-dairy milk until it's just warm enough to touch - about 40-50C. Add the yeast and white sugar and mix until incorporated. Allow to rest for 10 minutes. If after 10 minutes it doesn't start to foam, the yeast may be dead or expired - you should start again with new yeast.
In a stand mixer cream the butter and pumpkin pie filling together until smooth. Add in the flour, salt, and spices and mix with a dough hook until a smooth dough forms.
Wipe the bowl with a small amount of oil and place the dough in it to rise. Cover with clear wrap and a towel and place in your oven (that's off) to rise for 1 hour or until doubled in size.
On a well floured surface roll out your dough in a long rectangle about 1/4" thick.
Pour melted butter onto dough and spread over it. Sprinkle with brown sugar, cinnamon, nutmeg, and ginger. Spread the pumpkin pie filling across the dough.
Roll the dough into cinnamon buns - some filling will come out, that's okay we'll be using it at a different point of the recipe.
Using a sharp knife cut into 1.5 inch rolls.
Add an remaining melted butter to the bottom of the pan and any filling that came out of the rolls. Place rolls into the dish and cover again to rise another 30 minutes.
Preheat oven to 350F.
To make the glaze combine icing sugar, vanilla, maple syrup, and non-dairy milk. Mix until smooth.
Bake for about 30-35 minutes or until golden brown. Allow to cool about 5 minutes before glazing.