Ingredients
For the Dough:
- 180g milk
- 50g granulated sugar
- 7g (2 ¼ tsp) quick-rise yeast
- 183g pumpkin purée
- 57g melted butter
- 1 large egg, at room temperature
- 480g bread flour
- 2 tbsp pumpkin spice mix
- ¾ tsp salt
For the Filling:
- 142g dark brown sugar
- 1 ½ tbsp ground cinnamon
- 57g softened butter
Optional Cream Cheese Glaze:
- 112g cream cheese, softened
- 42g butter, softened
- 28g powdered sugar
- 4 tbsp maple syrup
- Pinch of salt
For Garnish:
- Sprinkle of ground cinnamon and spices
Instructions
- Prepare the Dough:
- Warm the milk to about 40°C (bath-warm), then mix with the sugar in a large mixing bowl. Sprinkle the yeast on top and let it activate for 5 minutes.
- Add pumpkin purée, melted butter, and egg, and stir until smooth. Add flour, pumpkin spice, and salt, mixing until a dough forms.
- Knead with a dough hook (or by hand) for 8-10 minutes until smooth and slightly sticky. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Roll and Fill:
- Roll out the dough on a floured surface into a 35x40 cm rectangle. Spread the softened butter over the dough, leaving a 1 cm margin on one long edge.
- In a small bowl, mix the brown sugar and cinnamon. Sprinkle evenly over the buttered dough, pressing lightly to adhere.
- Shape the Rolls:
- Tightly roll the dough from one short end to the other and seal the edge. Slice into 12 rolls (about 2.5 cm each).
- Place the rolls in a greased or parchment-lined 23x33 cm baking dish. Cover and let rise for 30 minutes. Preheat oven to 180°C.
- Bake:
- Bake the rolls for 20-25 minutes until just golden around the edges. Allow to cool for 10 minutes before glazing.
- Prepare the Glaze:
- Beat cream cheese, butter, powdered sugar, maple syrup, and salt until smooth. Spread over the warm rolls, and sprinkle with a little cinnamon for garnish.
Enjoy your pumpkin cinnamon rolls warm!
