Pumpkin Cinnamon Rolls
Ingredients
Dough
- 1/2 cup whole milk warmed to about 110°F
- 2 1/4 tsp instant or active dry yeast 1 packet
- 1/4 cup packed light brown sugar
- 3/4 cup pumpkin puree 180 g, blotted
- 4 tbsp unsalted butter melted and slightly cooled
- 1 large egg room temperature
- 1 tsp fine salt
- 1 tsp pumpkin pie spice
- 3 1/2 to 3 3/4 cups all-purpose flour 440 to 470 g, spooned and leveled
Filling
- 6 tbsp unsalted butter very soft
- 2/3 cup packed light brown sugar
- 1 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
Cream cheese frosting
- 4 oz cream cheese softened
- 3 tbsp unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 to 2 tbsp milk as needed
- 1 pinch ground cinnamon
Method
- Stir the warm milk, yeast and a pinch of the brown sugar together. Let it sit 5 minutes until foamy (instant yeast can skip the wait).
- Add the rest of the brown sugar, pumpkin, melted butter, egg, salt and pumpkin pie spice and whisk smooth. Mix in 3 1/2 cups flour until a shaggy dough forms.
- Knead 6 to 8 minutes by hand or 5 minutes with a dough hook. The dough should be soft and a little tacky. Add more flour only a spoonful at a time.
- Cover and let rise in a warm spot until doubled, 60 to 90 minutes.
- Roll the dough into a 16 x 12 inch rectangle. Spread the soft butter to the edges, then scatter the brown sugar, cinnamon and pumpkin pie spice over it.
- Roll up tightly from the long side and cut into 12 rolls with unflavored dental floss or a sharp knife. Place in a greased 9 x 13 inch pan.
- Cover and let rise 30 to 45 minutes until puffy and touching. (Or refrigerate overnight, see notes.)
- Bake at 350°F (175°C) for 22 to 26 minutes, until golden and the center roll reads about 190°F (88°C).
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla, cinnamon and enough milk to make it spreadable. Frost the rolls while they are still warm.
Notes
Overnight: after shaping, cover the pan and refrigerate up to 16 hours. Let it sit at room temperature 45 to 60 minutes before baking.
Blot the pumpkin: press the puree between paper towels for a few minutes so the dough is not too wet.
Storage: keep frosted rolls covered in the fridge up to 4 days. Warm for 15 to 20 seconds in the microwave.