Pumpkin Cinnamon Rolls

Tender pumpkin and spice pastry rolls filled with cinnamon sugar and topped with cream cheese icing.

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Course Bread / pastry

Servings rolls

Ingredients

2 cups all purpose flour
2 tsp instant yeast
2 Tbsp brown sugar
1 tsp cinnamon
1 tsp cardamom
1/4 tsp nutmeg (ideally freshly ground)
1/4 tsp cloves
1/2 tsp salt
1/3 cup milk
2 Tbsp butter
1/2 cup pumpkin puree
1 large egg

Filling

1/4 cup butter melted (1/2 stick)
1/2 cup brown sugar packed
2 tsp cinnamon

Frosting

1/4 cup butter room temperature (1/2 stick)
2 oz cream cheese room temperature
1 cup confectioners sugar
1/2 tsp cinnamon

Instructions

Measure out the flour, yeast, brown sugar, cinnamon, cardamom, nutmeg, cloves and salt into a large bowl.
In a small saucepan or the microwave, warm the milk and butter until the butter is just melted. Add the milk mixture to a second bowl along with the pumpkin puree and egg. Whisk until smooth.
Slowly add the wet mixture to the dry mixture, mixing as you go with a wooden spoon or your hand. Use a spatula to scrape down the sides of the bowl as you go. Add a bit more flour if the dough is too sticky to form a smooth, round ball.
Knead the dough on a floured countertop for 5 to 7 minutes. Once the dough is elastic and smooth, place it in a lightly oiled bowl covered with plastic wrap and let it rise until it doubles in volume. This should take about 60 to 90 minutes.
When the dough has risen, punch it down and form it into a short log, which will be easier to roll into a rectangle. Dust your countertop with flour to keep the dough from sticking. Using a rolling pin, roll the dough into a rectangle about 1/4" thick.
Brush the top of the dough with the melted butter for the topping, then sprinkle with the brown sugar and cinnamon. Roll it up lengthwise like a carpet. Gently cut the roll into 12 rolls being carefully not to press down too hard to squish them.
Place the rolls in a casserole dish or baking pan and cover with a moist tea towel or plastic wrap. Let them rise for 45 minutes to an hour, until they have increased in volume by half.
Pre-heat the oven to 350 F.
Bake the rolls for 15 to 20 minutes, until they are puffed up and golden. I like them a little gooier—that is, slightly undercooked—so I usually pull them out at 15 to 16 minutes. If you like your buns a little firmer, (or properly cooked!) leave them for the full 20.
If you are making the frosting, use an electric mixer to beat the cream cheese, butter, sugar, and cinnamon together until light and fluffy. It should take 5 to 7 minutes. Once the rolls are room temperature, slather them with frosting and enjoy!

Notes

* If your yeast is really old and you're worried it might not still be active, test it first according to the package instructions.

You can also cover these and store them in the fridge until the following morning. Warm them up in the oven at 350°F for 10 to 15 minutes.