Pumpkin Cinnamon Rolls

INGREDIENTS

Dough:
1/3 cup whole milk
2 T unsalted butter
1/2 cup canned pumpkin (NOT pie filling)
1/4 cup packed light brown sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1 egg
2 1/4 tsp. instant yeast (should be a standard package)
2 2/3 cups flour

Filling:
6 T unsalted butter, softened to room temperature (DO NOT microwave)
1/2 cup packed light brown sugar
1 T ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground allspice

Icing:
4 oz. full-fat cream cheese, softened
1/4 cup pure maple syrup (I used the cheap, fake stuff)
2 T whole milk
1 cup powdered sugar

INSTRUCTIONS

Make the dough: Warm the milk and butter together in the microwave until the butter is just melted.  You want the mixture lukewarm, not scorching hot. Set aside.

Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed.

Add the warmed milk/butter and beat until combined, then beat in the egg and yeast.

With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be very soft.

Place dough into a greased bowl (a bit of olive oil works great!). Turn the dough around in the bowl so all sides of the dough are coated. Cover tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size. This will take about 1 – 1.5 hours.

After dough has risen, gently knead the dough a few times on a floured surface so it is smooth. If it is too sticky, knead in a little more flour.

Add the filling: Roll the dough out into a 18 X 10 inch rectangle. Spread the softened butter evenly on top. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 10 to 12 pieces, about 1.5 inches thick. Arrange rolls into a greased pan. (I suggest using the biggest pan you have. The rolls will rise again and will be huge. Then in the oven, they’ll expand even more. I found it helps if they’re not touching when they go into the oven.)

Cover with plastic wrap and allow the rolls to rise again in a warm, draft-free environment until doubled in size. This takes about 1 hour.

Preheat oven to 350 F.

Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning. Remove from oven and allow to slightly cool as you prepare the icing.

Make the icing: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the powdered sugar and beat on medium speed until creamy. Drizzle over warm cinnamon rolls.

Rolls taste best served on the same day, though they remain fresh for one day covered tightly at room temperature. Unglazed rolls freeze well up to 2 months.

 

*Recipe from Sally’s Baking Addiction

**FYI: This is VERY pumpkiny … make sure you really like pumpkin! Take my advice on using a huge pan. The icing makes more than you need and it’s a delicious recipe! If you can, double dip and whip up something else you can ice while you have enough of it.