Pumpkin Cinnamon Rolls
Ingredients
Pumpkin Dough
-
⅓
cup
whole milk
-
2
Tablespoons
unsalted butter
-
½
cup
canned pumpkin
-
¼
cup
granulated sugar
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
salt
-
1
large
egg
-
2 and ¼
teaspoons
instant or active dry yeast
-
2 and ⅔
cups
all-purpose flour
Filling
-
6
Tablespoons
unsalted butter
-
½
cup
packed light or dark brown sugar
-
1
Tablespoon
ground cinnamon
-
½
teaspoon
ground nutmeg
-
½
teaspoon
ground allspice
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground cloves
Maple Cream Cheese Icing
-
4
ounces
full-fat brick cream cheese
-
3
Tablespoons
pure maple syrup
-
1
Tablespoon
whole milk
-
⅔
cup
confectioners’ sugar
-
⅛
teaspoon
ground cinnamon (optional)
Instructions
- Warm the milk and butter until just melted and lukewarm.
- In a large bowl, whisk together pumpkin puree, sugar, nutmeg, and salt.
- Add the warmed milk/butter, egg, and yeast to the pumpkin mixture and combine.
- Mix in 1 cup of flour, then add 1 and 2/3 cups more flour and beat for 1 minute.
- Knead the dough for 5 minutes until soft and slightly tacky.
- Place the dough in a greased bowl, cover it, and let it rise for about 2 hours until doubled in size.
- Roll the dough into a 10x14-inch rectangle on a floured surface.
- Spread softened butter on the dough and sprinkle with the filling mixture.
- Roll the dough tightly and cut into 10-12 pieces, placing them in a greased baking dish.
- Cover and let the rolls rise for about 1 hour.
- Preheat the oven to 350°F (177°C) and bake for 22-28 minutes until lightly browned.
- Make the icing by beating cream cheese, maple syrup, milk, and confectioners’ sugar until smooth.
- Spread the icing over warm rolls.
Nutrition Facts (estimated)
Servings
10-12 rolls
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
20mg
You might also like