Cinnamon Rolls with a Pumpkin Twist 🎃

By Sugar Spun Run · 180 min

Ingredients

Instructions

1. Warm the milk to 110-115°F (43-46°C). Pour it into a large bowl, add the yeast and 1 teaspoon of the sugar, and let stand 5-10 minutes until foamy. If it does not foam after 10 minutes, the yeast is dead and you must start again.
2. Add the remaining 2 tablespoons of sugar, pumpkin puree, melted butter, egg and egg yolk, pumpkin pie spice, salt and 2 cups (250 g) bread flour. Stir until well combined.
3. Gradually add the remaining flour until the dough is soft and tacky but not sticky, and it pulls away from the bowl sides.
4. Knead until smooth and elastic, about 10 minutes by hand or 5 minutes in a stand mixer, adding flour if too sticky.
5. Oil a large bowl, add the dough and turn to coat. Cover and let rise in a warm place until doubled, 1-2 hours.
6. Whisk together the brown sugar, 2 teaspoons pumpkin pie spice, cinnamon and 1/8 teaspoon salt for the filling.
7. Grease a 13x9 inch (33x23 cm) pan. Roll the risen dough into a 20x8 inch (50x20 cm) rectangle, spread with the softened butter leaving a 1/2 inch border, sprinkle the filling evenly and press it in gently.
8. Roll the dough tightly from the long side into a log and pinch the seam closed. Cut into 12 even slices, place in the pan spaced apart, cover and let rise 30-60 minutes until puffed. Preheat the oven to 350°F (175°C) during this time.
9. Bake on the center rack for 26-30 minutes, until the edges just begin to brown. The thickest part of an outer roll should reach 185-190°F (87°C).
10. For the icing, beat the cream cheese, butter, vanilla and 1/8 teaspoon salt until smooth. Gradually add the powdered sugar, then the milk or cream, mixing until smooth. Spread on rolls cooled about 10 minutes for a gooey glaze, or cooled completely for a thicker frosting.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggMilkCreamBrown sugarHeavy creamCream cheesePumpkin