Pumpkin Cinnamon Rolls (Print version)

Soft pumpkin cinnamon rolls with a spiced brown sugar swirl and maple cream cheese frosting.

# Ingredients:

For the dough

01 - 3/4 cup (180 ml) whole milk, warmed to 105-110°F
02 - 2 1/4 teaspoons active dry yeast
03 - 1/4 cup (50 g) packed brown sugar, divided
04 - 1/2 cup (120 g) pumpkin puree
05 - 1 large egg, room temperature
06 - 4 tablespoons (56 g) unsalted butter, melted and cooled
07 - 3 1/2 cups (440 g) all-purpose flour, plus more as needed
08 - 1 teaspoon pumpkin pie spice
09 - 1/2 teaspoon fine salt

For the filling

10 - 4 tablespoons (56 g) unsalted butter, very soft
11 - 2/3 cup (135 g) packed brown sugar
12 - 1 tablespoon ground cinnamon
13 - 1/2 teaspoon pumpkin pie spice
14 - Pinch of fine salt

For the frosting

15 - 4 oz (115 g) cream cheese, softened
16 - 2 tablespoons (28 g) unsalted butter, softened
17 - 1 cup (120 g) powdered sugar
18 - 2 tablespoons maple syrup
19 - 1/2 teaspoon vanilla extract
20 - 1-2 tablespoons milk, as needed
21 - Pinch of fine salt

# Instructions:

01 - Stir the warm milk, yeast, and 1 teaspoon of the brown sugar together in the bowl of a stand mixer. Let stand for 5-10 minutes, until foamy.
02 - Add the remaining brown sugar, pumpkin puree, egg, melted butter, flour, pumpkin pie spice, and salt. Mix with the dough hook on low until a shaggy dough forms.
03 - Knead on medium-low for 6-8 minutes, adding flour 1 tablespoon at a time only if the dough is very wet. Transfer to a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled.
04 - Stir the brown sugar, cinnamon, pumpkin pie spice, and salt together in a small bowl. Butter a 9x13-inch baking pan.
05 - Roll the dough on a lightly floured surface into a 15x10-inch rectangle. Spread the softened butter over the dough, sprinkle evenly with the cinnamon sugar, then roll tightly from the long side. Cut into 12 rolls.
06 - Arrange the rolls in the prepared pan. Cover and let rise for 35-50 minutes, until puffy and nearly touching.
07 - Heat the oven to 350°F. Bake the rolls for 22-26 minutes, until lightly golden on top and set in the center. Cool for 8-10 minutes.
08 - Beat the cream cheese, butter, powdered sugar, maple syrup, vanilla, salt, and enough milk to make a spreadable frosting. Spread over the warm rolls and serve.

# Good to know:

01 - Makes 12 soft rolls.
02 - For overnight rolls, refrigerate after shaping and before the second rise.
03 - Best served warm the day they are baked.

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