Pumpkin cinnamon roll muffins

Five hundred and ninety recipes later, I am finally adding a pumpkin recipe to my site.

Shocking, I know. How can this be?

Well truthfully I haven’t been the biggest fan of pumpkin until now. I’ve recipe tested with it before but it never suited the taste buds. All that has changed once I added it to my beloved and trusty cinnamon rolls. Big, hot, tasty buns loaded with cinnamon and butter with a little extra twist of pumpkin. Not to mention covered in an icing to top it all off. I decided to bake them in individual muffin tins for easy travel on the go.

Pumpkin-cinnamon-roll-muffins

 

Yes, you non-pumpkin lovers will change your mind like I did.

Pumpkin score count: 1 But don’t you worry I will make you more.

Every fall season you see recipe after recipe of pumpkin inspired recipes. I might be four years too late but I am chomping at the bit to play catch up. I’m thinking cookies, brownies, pumpkin seeds and I might even carve some while I’m at it.

To help you get in the creative pumpkin mode, International Delight is bringing back their pumpkin pie spice creamer. Start your morning off right with a dash or two of this creamer. This next month I am definitely whipping up a fun recipe with this pumpkin creamer.

International delight is always sharing fun recipes on their Facebook page and they give out weekly prizes.

ENJOY ~ Meagan

Pumpkin cinnamon roll muffins

Pumpkin cinnamon roll muffins

Ingredients:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 3/4 cup warm water
  • 1/4 cup milk
  • 1 tablespoon International Delight french vanilla creamer
  • 1 large egg
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 4 1/2 cup all purpose flour
  • 3/4 cup pure pumpkin

Filling

  • 1/3 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon

Icing

  • 2/3 cup powdered sugar
  • 2 to 3 tablespoons International delight french vanilla creamer

Directions:

For the Dough
Add the yeast, 1 tablespoon of sugar and water to a mixer. Mix a little and then let it sit for 10 minutes.  In another bowl whisk the milk, creamer, egg and oil. Add this mixture to the mixing bowl. Sprinkle in the salt and the rest of the sugar. Add the flour and pumpkin to the bowl and slowly mix.  Knead for 5 minutes and then place in a lightly greased bowl covered with saran wrap. Let the dough rise for at least 1 hour.

Lay the dough onto a lightly floured surface. Roll the dough out lengthwise until it reaches about 20 inches in length.

For the Filling

Melt the butter and then pour it over the rolled out dough.  Sprinkle with sugar and cinnamon.  Roll the dough up very tightly cutting off the edges. Cut the dough into 2 inch slices and place in a large greased casserole dish.  Let the dough rise for an additional 20 minutes.

Bake the cinnamon rolls at 350 degrees for 15-17 minutes. DO NOT OVERBAKE! Allow them to cool.

For the Icing

Place both ingredients into a bowl and beat with a handheld mixer. Pour the icing into a ziplock or wilton icing bag. Cut the tip off the bag and lightly coat the rolls with icing.

All images and text ©.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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4 comments on “Pumpkin cinnamon roll muffins”

  1. Wow! They’re gorgeous and such lovely pictures. Bakery perfection.
    Pinned.
    Happy Wednesday!

  2. Oh gosh, it was a mistake to look at this post before eating breakfast – mine will seem so sad now in comparison! These look absolutely fantastic…so soft and chewy! I’m looking forward to trying these.

  3. Why must you tease me this early?!! I’ll take the pan.

  4. I’d like the entire pan full, please!

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