Pumpkin Cinnamon Rolls
Ingredients
For the roll
½ cup milk
2 tablespoons butter
½ cup pumpkin puree
¼ cup brown sugar
½ teaspoon nutmeg
¼ teaspoon salt
2 ¼ teaspoons yeast
1 egg
3 cups flour, plus more for rolling
For the filling
6 tablespoons butter, softened
¼ cup pumpkin puree
½ cup brown sugar
3 tablespoons ground cinnamon, plus more for sprinkling on top
For the frosting
4 ounces cream cheese, softened
½ cup powdered sugar
2 tablespoons maple syrup
Steps
Pour ½ cup of milk into a small saucepan and add 2 tablespoons of butter
Place the pan on the stove and turn the heat on low to just melt the butter, stirring the butter and milk as needed
Turn off and remove from the heat when the butter is melted
Add ½ cup pumpkin puree, ¼ cup brown sugar, ½ teaspoon of nutmeg, and ¼ teaspoon of salt to a mixer bowl
Fit the mixer with the paddle attachment and beat until the everything is combined with the pumpkin puree, scraping down the sides of the bowl as needed
Pour the warmed milk and melted butter into the mixer bowl
Add 2 ¼ teaspoons of yeast and 1 egg to the bowl
Turn the mixer on again and beat until everything is smooth and incorporated
Begin to add 3 cups of all purpose flour, one cup at a time, mixing to incorporate the flour between each addition
Once all the flour has been incorporated, continue mixing to knead the dough for 5 minutes
Grease a large bowl with some cooking spray
Transfer the dough to the greased bowl
Cover the dough and allow it to rise for 1 to 2 hours until doubled in size
To make the filling, add 6 tablespoons of softened butter, ¼ cup of pumpkin puree, ½ cup of brown sugar, and 3 tablespoons of cinnamon to a bowl
Use a spoon to break up the packed sugar and stir to combine everything together until creamy
After the dough has risen, spread some flour out on the countertop
Turn out the risen dough on top of the flour and punch it down with your fist
Shape the dough into a rectangle and begin rolling with rolling pin until it is 12 inches wide and 18 inches long
Spoon and spread the prepared brown sugar butter filling on top of the rolled out dough so it is in a thin even layer covering the entire rectangle leaving a small half inch border around the sides
Starting at the shorter end of the rectangle, carefully roll the dough together lengthwise until you form a nice log
Score the pumpkin cinnamon roll log into 1 inch sections, cutting off the ends of the log with no filling
Then cut each pumpkin cinnamon roll section and place in a greased 9 inch by 13 inch baking dish
Lightly cover and allow the cinnamon rolls to rise for 30 minutes while the oven heats up to 350 degrees Fahrenheit
To make the frosting, add 4 ounces of softened cream cheese, ½ cup of powdered sugar, and 2 tablespoons of maple syrup to a clean mixer bowl
Fit the mixer with the paddle attachment and beat until the cream cheese is smooth and everything is combined
After the cinnamon rolls have sat and risen again for 30 minutes, it is time to bake them in the oven at 350 degrees Fahrenheit for 20 minutes
Remove the pumpkin cinnamon rolls from the oven and allow them to cool for 30 minutes
After the cinnamon rolls have cooled a bit, spoon and spread the prepared maple cream cheese icing all over the top of the rolls