Southern Mom Loves: Pumpkin Pie Breakfast Rolls with Easy Icing {Recipe}

Pumpkin Pie Breakfast Rolls with Easy Icing {Recipe}

Saturday, October 31, 2015

Thanksgiving will be here before you know it, and what better way to get breakfast out of the way AND whet their appetite for the feast to come than these easy, make-ahead Pumpkin Pie Breakfast Rolls iced with a simple, 4-ingredient icing that will melt in your mouth!


If you're not quite ready to think about Thanksgiving cooking and just want a sweet treat, these are the perfect pumpkin rolls. Fluffy, pull-apart bread is rolled up with layers of sweet pumpkin puree and pumpkin pie spice, and then topped with a gooey sweet icing. Enjoy!



Pumpkin Pie Breakfast Rolls with Easy Icing

Source: Holly S., Southern Mom Loves

Servings: 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Ingredients:
  • 1 lb. (16 oz.) frozen bread loaf dough, thawed
  • 1 cup pure Pumpkin puree
  • 1 tsp. Pumpkin Pie Spice
  • 2 Tbsp. brown sugar
  • 2 Tbsp. granulated sugar
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. butter, softened
  • 2 Tbsp. milk

Directions:
  1. Preheat oven to 350 F and grease or butter a 9-in. round cake pan.
  2. Mix the pumpkin, spice, brown sugar, and granulated sugar together in a bowl.
  3. Prepare to roll out your dough by covering a large cutting board with plastic wrap. This will help you roll your dough up easily.
  4. Flour your surface well and roll out your dough into a large rectangle (about 11"x14").
  5. Spread your pumpkin mixture evenly over the dough leaving a 1" space on the longest edge (facing away from you.) Wet this edge with a tiny amount of water.
  6. Starting with the long edge closest to you, use the plastic wrap to help you roll the dough up into a long tube.


  7. Cut the tube of dough into 12 even pieces and place them into the greased pan, swirl-side-up, with a bit of room in between them.
  8. Cover with a piece of plastic wrap and set it in a warm spot to rise for 1-1/2 to 2 hours.


  9. Once they've risen to fill the pan, bake on the highest shelf in the oven for 25 minutes, or until slightly browned on top.


  10. While they're baking, make the icing by mixing together the powdered sugar, softened butter, and vanilla with a hand mixer.
  11. Add in 1 Tbsp. of the milk and beat until incorporated. Add in the last Tbsp. of milk a little at a time until you have a thick glaze about the consistency of cake icing.


  12. When the rolls come out of the oven, spread the icing over the hot tops and let it melt!


If making these ahead, bake as directed, store in the fridge, and microwave or toast to heat them up in the morning. 





Are you a fan of pumpkin? What are some of your favorite pumpkin treats? I love to hear your comments!



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