Pumpkin Cinnamon Rolls

 

Dough

• 3 ½ cups flour
• ¼ cup sugar
• 1 ½ tsp sea salt
• ¾ cup milk
• 1 egg
• 1 cup pumpkin puree (not pie filling)
• 4 tbsp butter
• 2¼ tsp instant yeast, ⅓ cup warm water (110°F) and 1 tsp honey
• 1 cup heavy cream (optional) see note below

Filling

• ½ cup brown sugar
• 2 tsp ground cinnamon
• 1 tsp 4 tbsp butter, melted (for brushing the dough)

Maple Cream Cheese Frosting:

• ¼ cup maple syrup
• 2 cups powdered sugar
• 2 oz cream cheese, softened
• ½ milk (for a smooth, spreadable consistency)

INSTRUCTIONS

 In a small saucepan over medium-low heat, warm the milk and butter until the butter melts. Remove from heat and let cool slightly.

• In a mixing bowl, combine warm milk/butter mixture, sugar, yeast, egg, and pumpkin puree. Mix well.

  Add flour and salt. Using a stand mixer with a dough hook knead 5–8 minutes until dough is smooth, elastic, and doesn’t tear easily.

  • First Rise: Place dough in a large buttered bowl. Cover with plastic wrap and a towel. Rise at room temperature 1–3 hours until doubled.
  • Shape & Second Rise: Butter a 9×13-inch or 12-inch round baking dish.

    On a lightly floured surface, roll dough into a 14×12-inch rectangle.

    Brush melted butter generously over the surface.

    Mix cinnamon and brown sugar, then sprinkle evenly over the dough.

    Roll tightly from the long side, then cut into 9 even rolls using a sharp knife or dental floss.

    Place rolls in the buttered dish, leaving space between each.

    Cover with plastic wrap and a towel. Let rise until doubled (30–45 minutes with yeast). Bake: Preheat oven to 350°F.

    • (Optional) For gooey-style rolls, pour 1 cup heavy cream around the rolls just before baking.

      Bake 30–35 minutes, until tops are golden brown.

      Remove from oven and let cool slightly.
    • Make the Frosting: Whisk together maple syrup, powdered sugar, cream cheese, and milk until smooth and spreadable.