Pumpkin Cinnamon Rolls Recipe
This recipe may look like quite a project, but it’s really three recipe in one – the dough, the filling and the glaze. Besides, you won’t be complaining when it’s done! Just remember to hide a few away for yourself if you have company over.
- 6 Tbsp (85 grams) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
- 2 1/4 tsp active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
- 3 1/2 cups (440 grams) Pastry flour
- 1/4 cup (packed) (50 grams) light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 tsp (6 grams) table salt
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp ground cardamom (optional)
- 1/4 tsp ground ginger
- 2/3 cups (160 grams) pumpkin puree, canned or homemade
- 1 large egg
- Oil for coating rising bowl
- 3/4 cup (packed, 145 grams) light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/8 tsp table salt
- 2 tsp (5 grams) ground cinnamon
- 4 ounces (115 grams) cream cheese, softened
- 2 Tbsp (30 ml) milk or buttermilk
- 2 cups (240 grams) powdered sugar, sifted
- Few drops vanilla extract (optional)
- Melt your butter and set aside.
- Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.
- In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix until combined. Switch mixer to a dough hook and run it for 5 minutes on low. If you don’t have an electric mixer than just use your hands.
- Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.
- While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.
- Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough (I melted another 2 tbsp of butter for this part). Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.
- Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).
- Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.
- If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising. One more thing! Melt another few tablespoons of butter and drizzle all over the tops of the rolls after placing in the pan.
- 15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.
- Remove the plastic and bake buns for 25 minutes, until puffed and golden.. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.
photo credit: tvol via photopin cc