Pumpkin Spice Skillet Cinnamon Roll with Maple Brown Butter Glaze
Any morning that starts with a slice of giant cinnamon roll is going to be good. If it is a big pumpkin skillet cinnamon roll with maple brown butter glaze, it is sure to be great!
In a saucepan over medium-low heat, melt the butter. Once the butter is melted, add the milk until scalded. (You want it to get pretty warm, but not boil. Once it gets steamy it should be ready.) Remove from heat and let cool a bit.
Meanwhile, in your mixer bowl stir together the flour (start with three cups, you can add more later if you need it), sugar, pumpkin pie spice and yeast.
Using the dough hook, go ahead and mix in the pumpkin, salt and egg. (A mixing bowl and spoon really work just as easily)
Check your milk mixture to be sure it isn’t too hot (you don’t want to kill the yeast. You should be able to hold your finger in it without getting burned.) If it isn’t too hot, slowly drizzle it into your dough mixture with the hook going on slow.
Check your consistency. Add a little more flour or milk if it needs it.
Turn the mixer to medium and let it knead the dough for 5-7 minutes. (Sometimes I really love doing this part by hand, sometimes I am glad for the help!)
Place dough in a greased bowl. Cover and let rise in a warm spot until doubled in size, it took mine about an hour and a half.
Roll your dough out into a large rectangle about 1/2″ thick.
Spread very soft butter over the dough. Sprinkle with brown sugar. Dust with pumpkin pie spice and cinnamon.
Cut dough into 1-2″ strips. Carefully roll one strip like you would a cinnamon roll to start the center of your skillet roll. Place in the middle of a greased 10-12″ cast iron skillet.
Gently place the other strips around the center to make one large cinnamon roll. Don’t worry about making it perfect or getting them too tight. The roll will push out as it rises.
I made my dough the night before, so I wrapped the skillet in plastic wrap at this point and placed it in the fridge. You could also just wrap it in plastic wrap and let it rise right away. Either way, it should double in size again before it is baked. This should take about another hour in a warm spot without being refrigerated, a bit longer if they are starting cold. I went ahead and preheated my oven to 200 F, turned it off and stuck the roll in the oven to rise to make it go a little faster.
Preheat the oven to 375 (don’t forget to take the skillet out of you let it rise in there!) and remove the plastic wrap. Bake the roll for about 15-20 minutes. You want it to start getting a little golden, but you don’t want it to go too far. Soft and luscious is better!
Remove from oven and make your glaze while it starts to cool.
In thick bottomed sauce pan over medium heat, melt butter. Continue to cook, stirring occasionally for about 10 minutes or until golden brown.
Remove from heat and stir in powdered sugar, syrup, salt and milk. You can add more milk until you reach your desired consistency.
Drizzle glaze over roll while still warm. This is best eaten still warm from the oven with a gooey glaze. Leftovers are good too, just give them a little zap in the microwave and they’ll be almost as good as new!