SWEETS
THE PICKY EATER BLOG
MIX YEAST
1
First, in a small bowl add warm milk, sugar and sprinkle the yeast on top. Let it rise for 5 minutes until frothy.
WHISK EGGS
2
In a mixing bowl combine the oil, egg, vanilla, pumpkin puree and mix until smooth and well mixed.
COMBINE
3
Pour in the milk with yeast and stir until combined. Next, add the flour, cinnamon, and nutmeg. Stir until mixed.
KNEAD
Knead by hand or using a mixer for 3-5 minutes until you have an elastic and smooth dough. Form into a ball and transfer to a lightly greased bowl. Cover with a towel and let it rise for 1-2 hours.
4
ROLL THE DOUGH
Next, transfer the dough onto a floured surface. With the help of a rolling pin, roll out the dough until you have a 14×16-inch rectangle.
5
SLICE
Spread the butter on top of the dough and sprinkle with sugar, cinnamon and pumpkin spice. Roll the dough into a log and with a knife cut out 12 even rolls.
6
DOUBLE RISE
Place the rolls into a 9×13 inch baking pan and cover again. Let them rise for 30 minutes, then preheat your oven to 350 degrees F.
7
BAKE
Bake the cinnamon rolls in the preheated oven for 20-30 minutes until golden brown.
8
MAKE THE GLAZE
To make the glaze, mix the icing sugar with milk and vanilla. Top the cinnamon roll with glaze and enjoy the sweet flavors!
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