Hungry Harps: Leftover Pumpkin Pie Cinnamon Rolls {Good Cook #26 Thanksgiving Leftover Recipe}

Disclosure: This post is sponsored by Good Cook, as part of the Good Cook Kitchen Experts program. All opinions are honest and 100% my own.

I love a good challenge. {so long as there are no sharks or complete darkness involved} So when a challenge was given by the wonderful {seriously} people at Good Cook to create a delicious recipe using Thanksgiving leftovers - I was SO game. Best part? There are 100 other bloggers creating a leftover recipe as well, so there are a ton of ideas for you and just in time for Christmas! {Good Cook Kitchen Experts Share #101 Thanksgiving Leftover Recipes}

My first order of business was scoring some leftovers from our family's Thanksgiving dinner. I was lucky enough to be given a piece of my aunt's famous pumpkin pie. She gave me a weird glance when I mentioned that her famous pumpkin pie was going to be used in a recipe. I'm pretty sure she was thinking about rescinding the offer of pie to me.

But I swear, Auntie, I didn't defame your pumpkin pie. Just look...

We all need some Leftover Pumpkin Pie Cinnamon Rolls in our lives this season. This I am sure of.

It's pretty easy to make too - all you need is a little time and patience. {and a few sticks of butter}

These Leftover Pumpkin Pie Cinnamon Rolls will make your house smell awesome as they bake. Not to mention look beautiful when pulled from the oven.

Did I mention they are darn delicious?!? 2 in 12 hours wouldn't be bad. Right?

Leftover Pumpkin Pie Cinnamon Rolls
yields about 10 rolls
(PRINTABLE RECIPE)
Ingredients
Dough:
¼ ounce instant yeast
½ cup warm water
½ cup scalded milk
¼ cup sugar
⅓ cup butter
1 teaspoon salt
1 egg
3 ½ cups all-purpose flour
Filling:
½ cup melted butter, plus more for pan
¾ cup sugar, plus more for pan
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 big hunk of a piece of leftover pumpkin pie, cut into ½” chunks
Icing:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Directions
1. Mix together water and yeast. Set aside.
2. Mix milk, sugar, butter, salt and egg until smooth. Mix in yeast mixture. Mix in flour in 2 batches, starting with 2 cups. When mixture is fully combined, knead on floured surface for 5 minutes.
3. Place in grease bowl, covered, until has doubled in size - about 1 hour.
4. Roll dough out in large rectangle, about ½” thick. Mix together sugar, ground cinnamon and pumpkin pie spice. Brush melted butter onto dough and then sprinkle sugar mixture on top. Evenly space pieces of leftover pumpkin pie on top of the dough.
5. With fingertips on the shorter end of the rectangle, start rolling up the dough. Make sure to keep it even, but not too tight. Cut into 1” pieces - I used a paring knife that worked beautifully.
6. Butter a pan (I used a Bonny 11x7 Biscuit/Brownie Pan that baked 6 rolls perfectly!) and then sprinkle it with sugar. Place rolls in pan - just close to touching each other. Let rise for another 45 minutes.
7. Heat oven to 350 and bake rolls for 30 minutes or until golden brown.
8. While rolls are baking, mix together butter, powdered sugar, vanilla extract and hot water. Spoon (pour) over your Leftover Pumpkin Pie Cinnamon Rolls.
9. Devour. Try to share. ;)
{adapted from Paula Deen’s Cinnamon Rolls}