What you need,
¼ of a batch of bread maker bun dough, Find the recipe here
4 tbsp. butter, at room temperature
½ cup pumpkin puree
¼ cup brown sugar
½ tsp. pumpkin pie spice
¼ cup raisins (optional)
For the frosting
4 oz. cream cheese softened
1½ cup icing sugar
1 tsp. vanilla
½ tsp. pumpkin pie spice
So I used the rest of the batch of bun dough to make actual
buns for my Thanksgiving dinner. Using just ¼ of the dough allowed me to just
make 6 cinnamon buns which is perfect for just the 2 of us. Now if you have a
crowd just double or triple or even quadruple the recipe for the filling and
frosting and use the whole batch of dough.
Also use any dough you like, if you have favorite bun dough or cinnamon
roll dough it will work just as well.
So, to start liberally wipe the inside of a pie plate with
butter.
Roll out your dough into a rectangle onto a lightly floured
surface. In a bowl stir together the pumpkin puree, brown sugar and pumpkin pie
spice.
Spread the softened butter all over the surface of the
rolled out dough. Then spread the
pumpkin mixture in an even layer over the butter. Sprinkle with the raisins if
you are using them.
Tightly roll the dough up and place it seam side down.
Carefully slice the roll into 6 equal pieces. Place the cut pieces on their
sides into the pie plate.
Let the cinnamon rolls rise in a warm spot for 30 minutes.
Heat the oven to 350 degrees. Bake the cinnamon rolls for 20-25 minutes,
until they are golden brown and the dough is cooked through.
While the cinnamon buns are baking make the glaze. In a bowl whip the softened cream cheese with
a hand mixer until light and fluffy. Add in the sugar a little at a time until
it is fully incorporated. Add the milk and pumpkin pie spice and mix to
combine.
When you take the rolls out of the oven carefully slather on
the glaze. It is best to do this when the rolls are hot, that way it really
seeps into the crevices of the cinnamon rolls.
Serve warm or cold.
Jen of My Tiny Oven
