Pumpkin Cinnamon Rolls
Ingredients
The dough
-
¾
cup
buttermilk or milk
-
6
tablespoons
salted butter
-
1
large
egg
-
⅔
cup
pumpkin puree
-
¼
cup
granulated sugar
-
1
tablespoon
instant yeast
-
1
teaspoon
salt
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground ginger
-
⅛
teaspoon
ground cloves
-
4 to 5
cups
all-purpose flour
The filling
-
6
tablespoons
salted butter
-
¾
cup
brown sugar
-
2
teaspoons
ground cinnamon
The glaze
-
2
ounces
cream cheese
-
3
tablespoons
milk or cream
-
½
teaspoon
vanilla
-
½
teaspoon
maple extract (optional)
-
1 ½
cups
powdered sugar
Instructions
- Combine warmed buttermilk or milk and melted butter in a stand mixer, then add egg, pumpkin puree, sugar, yeast, salt, and spices.
- Mix in 1 cup of flour and continue adding flour until the dough pulls away from the sides of the bowl.
- Knead the dough for 1-2 minutes until it forms a soft, tacky ball.
- Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 2-2.5 hours.
- Prepare a baking dish by greasing it or lining it with parchment paper.
- Mix brown sugar and cinnamon in a small bowl.
- Once the dough has risen, roll it out into a rectangle and spread softened butter over it.
- Sprinkle the brown sugar mixture on top, then roll the dough tightly and slice into rolls.
- Arrange the rolls in the baking dish and let them rise until doubled, about 1-1.5 hours.
- Bake at 350°F for 22-25 minutes until lightly golden.
- While baking, prepare the glaze by mixing cream cheese and milk until smooth, then add vanilla and powdered sugar.
- Drizzle the glaze over warm rolls.
Nutrition Facts (estimated)
Servings
12
Calories
419
Total fat
14g
Total carbohydrates
67g
Total protein
6g
Sodium
337mg
Cholesterol
51mg
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