For The Rolls:
4 1/2 cups All Purpose flour
1/2 cup sugar
2 sticks butter, cubed
1 cup milk
2 eggs, lightly beaten.
2 packages of yeast
1 teaspoon kosher salt
- Partially melt the butter into the milk. That means slowly heat the milk until the butter has partially melted. Add the sugar and remove from the heat. Remember if the liquid is too hot when using yeast, it will kill the yeast. However long you heat the milk be sure it has cooled down to at least 100 degrees before mixing with yeast.
- Add the flour, yeast, More Than Pumpkin spice, and salt into the mixing bowl of your stand mixer. Attach the dough hook and give the dry ingredients a mix. Pour in the tepid milk and butter and begin mixing with the dough hook. Immediately follow up with the beaten eggs.
- Knead the dough in the bowl for approximately 6 minutes. The dough will be soft and sticky, but if the dough is too liquid and not gathering, add additional flour and knead until a nice soft and sticky dough forms.
- Remove the dough from the mixing bowl and add to an oiled bowl. Cover with plastic wrap, and place in a warm spot to rise. Let the dough double in size.
- On a floured surface turn out the risen dough. Grab your favorite rolling pin, flour it up, and begin to roll out the dough. Keep the rolled dough moving by lifting up the dough and dusting the surface again. Roll the dough out into a rectangle 18”x14” or as big as you can, but keeping the dough approximately 1/4 inch thick.
1 cup packed dark brown sugar
12 tablespoons melted unsalted butter
2 tablespoons ITK More Than Pumpkin Pie Spice
1 cup chopped walnuts - optional
6. In a bowl combine the brown sugar along with the More Than Pumpkin Pie spice. Brush the surface of the dough with your melted butter, then sprinkle the spiced brown sugar mixture on top. Cover every inch of the rolled dough evenly.
7. Sprinkle on the chopped walnuts from top to bottom.
8. Starting at the longest side of your dough, begin rolling up the dough into one long log. Keep the roll relatively tight and as even as possible.
9. Trim off the uneven ends. Begin cutting your cinnamon roll 1 1/2- 2 inches wide… or wider if that’s how you want them; about 15 pieces. Place into a sprayed/oiled baking dish (give them room to rise) and cover loosely with a kitchen towel or plastic. Let your rolls double in size.
10. Bake in 375-degree oven 25-30 minutes or until golden brown. Remove and let the rolls cool 10-15 minutes before icing.
Peanut-Butter Maple Icing
1/2 cup unsalted butter, room temp
1 cup peanut butter (creamy or chunky)
1 pound powdered sugar
1/4 cup heavy cream
1 teaspoon maple flavoring
1/2 teaspoon Vanilla
11. Cream the butter and peanut butter together until smooth. Mix in the vanilla and maple flavoring. Add in the powdered sugar in batches and mix in, alternating with the heavy cream. Scrape down the bowl and give a final mix.
12. Give a nice dollop or scoop of the peanut butter icing on top of your warm cinnamon rolls. Dig in!