Pumpkin Cinnamon Rolls
Makes 10-12 rolls
Soft pumpkin-spiced yeast rolls swirled with brown sugar and cinnamon, topped with maple cream cheese icing.
| prepGrease a 9-inch square, 9-inch round, 9×13-inch or 11×7-inch baking dish | |||||||||||
| prepPreheat oven to 350°F / 175°C | |||||||||||
| 80 ml whole milk | Warm milk & butter until just melted | Whisk in milk mix, egg & yeast | Mix in 1 cup flour, 1 min | Add remaining flour, beat 1 min | Knead 5 min until soft, tacky | Rise 2 hrs until doubled | Roll out to 10×14 in / 25×35 cm | Spread butter, sprinkle brown sugar & spices | Roll up, slice, rise 1 hr | Bake 350°F / 175°C, 22-28 min | Spread icing on warm rolls |
| 28 g unsalted butter | |||||||||||
| 115 g canned pumpkin (not pie filling) | Whisk pumpkin, sugar, nutmeg, salt | ||||||||||
| 50 g granulated sugar | |||||||||||
| 1/4 tsp ground nutmeg | |||||||||||
| 1/2 tsp salt | |||||||||||
| 1 large egg | |||||||||||
| 7 g instant or active dry yeast | |||||||||||
| 125 g all-purpose flour (first addition) | |||||||||||
| 210 g all-purpose flour (second addition), plus more as needed | |||||||||||
| 85 g unsalted butter, softened | |||||||||||
| 100 g packed brown sugar | |||||||||||
| 1 tbsp ground cinnamon | |||||||||||
| 1/2 tsp ground nutmeg | |||||||||||
| 1/2 tsp ground allspice | |||||||||||
| 1/4 tsp ground ginger | |||||||||||
| 1/4 tsp ground cloves | |||||||||||
| 113 g full-fat brick cream cheese, softened | Beat cream cheese, maple, milk, sugar | ||||||||||
| 60 g / 45 ml pure maple syrup | |||||||||||
| 15 ml whole milk | |||||||||||
| 80 g confectioners' sugar, sifted | |||||||||||
| 1/8 tsp ground cinnamon (optional) | |||||||||||
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