Pumpkin Pie Cinnamon Rolls With Maple Glaze - cooking recipe

Ingredients

For the dough
1/2 cup skim milk
1/2 cup sugar
1/2 cup margarine or 1/2 cup butter, softened
1 1/3 ounces active dry yeast
1/2 cup warm water
2 eggs, beaten
4 1/4 cups flour (may need adjusting)
4 tablespoons canned pumpkin
1 1/2 teaspoons salt
1 teaspoon cinnamon
For the filling
2 (15 ounce) cans plain pumpkin
1 1/2 cups light brown sugar
1/2 cup flour (may need adjusting)
2 -4 tablespoons apple juice or 1 -2 tablespoon lemon juice
1/2 - 1 cup coarsely chopped walnuts
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 pinches salt
Maple Glaze
2 cups powdered sugar
1 tablespoon melted butter (optional)
1 pinch salt
3 drops maple extract

Preparation

Prepare the dough. Heat the milk and sugar in a pan with the salt and butter, until butter is melted. Cool until lukewarm.
Meanwhile, dissolve the packet of yeast in 1/4 warm water with a pinch of sugar. Stir until dissolved and wait until frothy. Mix the yeast into the lukewarm milk mixture.
Stir in the beaten eggs and 2-3 cups of the flour. Beat until smooth, and then stir in the remaining 2-3 cups of flour, until the dough is smooth and elastic (note: it should be slightly softer/stickier than regular dough bread).
Roll the dough into a ball and place in a large greased bowl. Brush the dough surface with melted butter. Cover with a cloth and allow to sit and rise in a warm place for approximately 1 hour. Punch dough down, and wait 5 more minutes.
While the dough is rising, prepare the filling. Combine the pumpkin puree and apple or lemon juice in a saucepan over low heat. Stir in the spices, salt, and brown sugar. When it is warm, carefully stir in just enough flour to make the mixture thickened a little (about 1/4-1/2 cup). Taste, and adjust the sugar, lemon/apple juice, salt or spices as desired. Remove from the stove and refrigerate until cool.
Preparing the cinnamon rolls: Roll out half the dough into a large rectangle, about 18x9\" and 1/4-1/2 inches thick.
Spread with half the chilled pumpkin filling, leaving a 1/2 inch border. Sprinkle with the ground walnuts.
Carefully roll the dough into a cylinder. For larger rolls, roll along the short end. For smaller rolls, roll the dough along the long edge. Moisten and pinch the edges to form a seal.
Repeat with the other half of the dough.
With a sharp non-serrated knife, carefully cut the dough into slices approximately 1 1/2-2 inches thick. Arrange on a greased baking pan (you may require two pans).
Again, cover the dough and let sit approximately 15 minutes in a warm draft-free area.
Bake the rolls in a 350-degree oven for approximately 30 minutes, or until golden brown and fragrant (the cook time will depend upon the size of the rolls- it should be nearly done when your house starts to smell good!).
To make the maple glaze: In a bowl, mix approximately 2 cups of powdered sugar, a tablespoon of melted butter (optional) and a pinch of salt. Carefully add skim milk, a spoonful at a time while stirring, until the mixture reaches the desired consistency. Add a few drops of maple flavor.
Drizzle the icing over the warm cinnamon buns so it forms a glaze.
Chill (recommended) and enjoy!