Name: Pumpkin Cinnamon Rolls
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 12 rolls
Ingredients: 2 1/2 teaspoons instant dry yeast; 1/2 cup warm milk; 1 cup pumpkin puree; 1/4 cup butter (softened); 1 large egg; 2 tablespoons brown sugar; 1/4 teaspoon salt; 3 1/2 - 4 cups all-purpose flour; 1/2 cup softened butter; 1/3 cup pumpkin puree; 3/4 cup brown sugar; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 4 ounces cream cheese (softened); 1/4 cup salted butter (softened); 1 to 1 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1 to 2 tablespoons milk

Method

10 steps

In the bowl of a stand mixer, combine 2 1/2 teaspoons instant dry yeast, 1/2 cup warm milk, 1 cup pumpkin puree, 1/4 cup butter, 1 large egg, 2 tablespoons brown sugar, and 1/4 teaspoon salt. Add 2 1/2 cups of flour.
Begin mixing, adding remaining flour 1/2 cup at a time, until a soft, smooth, elastic dough forms.
Transfer dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.
Punch down dough and roll into a 12 x 18-inch rectangle.
In a mixing bowl, prepare the filling by whipping 1/2 cup softened butter with 1/3 cup pumpkin puree. Mix in 3/4 cup brown sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg. Spread filling evenly over dough, leaving a 1/2-inch border along the top edge.
Roll dough tightly lengthwise toward the top edge to form a long log. Using a sharp knife, cut into 12 equal slices.
Place rolls into a lightly greased 9 x 13-inch pan. Cover and let rise for 20 to 30 minutes.
Preheat oven to 350°F (177℃). Bake rolls for 18 to 20 minutes, until lightly golden on top.
While rolls bake, prepare the cream cheese glaze. Using a hand mixer, whip 4 ounces cream cheese and 1/4 cup salted butter until light and fluffy. Beat in 1 to 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla extract. Add 1 to 2 tablespoons milk as needed to reach a drizzle-like consistency.
Frost rolls while still warm. Serve immediately or allow to cool and store. Rolls stay fresh for 4 to 5 days.

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