No-Yeast Pumpkin Cinnamon Rolls with Maple Glaze
Calories
Ingredients
- ½ cup light sour cream
- ½ cup pumpkin puree
- 2 Tbsp milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- ¼ cup sugar
- 4 Tbsp butter melted
- 2 cups flour
- 1 Tbsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
Filling:
- ¾ cup brown sugar
- 1 Tbsp pumpkin pie spice
- 3 Tbsp butter melted
Glaze:
- 2 cups powdered sugar
- ¼ cup maple syrup use the real deal
- 2 Tbsp milk
- 1 tsp vanilla
Instructions
- Preheat oven to 400 degrees and grease a 9 inch pie pan.
- In the bowl of a stand mixer, combine the sour cream, pumpkin, milk, vinegar, vanilla, sugar and 4 Tbsp melted butter until smooth.
- Add in the flour, baking powder, salt, and baking soda. Blend just until a soft dough forms.
- Roll dough out on a lightly floured surface into a 12 x 15 inch rectangle.
- In a bowl, combine the brown sugar and pumpkin pie spice. Pour the melted 3 Tbsp of butter over the rolled dough. Spread out evenly. The sprinkle with the brown sugar mixture leaving a 1 inch border.
- Roll up dough pinching seams shut. Cut into 12 slices.
- Place 9 slices around the edge of the prepared 9 inch pie pan and place 3 in the center.
- Bake at 400 degrees for 20-28 minutes until golden.
- Once rolls are cooked mix together the glaze ingredients until smooth. Drizzle over cooked rolls. Serve rolls warm. If you can't eat them warm a roll can be reheated in the microwave for 10-20 seconds. Makes 12 rolls.