pov: you make the best pumpkin cinnamon rolls (so fluffy!)

By Ambitious Kitchen · 180 min

Ingredients

Instructions

1. Warm the milk to about 110°F (45 seconds in the microwave works). Put the warm milk and sugar in a mixer bowl and sprinkle the yeast on top.
2. Stir in the pumpkin purée, room-temperature egg and melted butter until smooth and creamy. Then stir in the bread flour, pumpkin pie spice and salt with a wooden spoon until a dough forms.
3. Knead on low speed with a dough hook for 8 to 10 minutes, until a nice slightly sticky ball forms. (Alternatively, knead by hand for 8 to 10 minutes on a well-floured surface.)
4. Put the dough in a large oiled bowl, cover with plastic wrap and a warm towel, and let rise for 1 hour or until doubled. Time may vary with humidity and temperature.
5. Roll the risen dough on a well-floured surface into a 14 x 16 inch rectangle. Spread softened butter over it, leaving a ¼ inch margin on the far side.
6. Mix the brown sugar and cinnamon, sprinkle over the buttered dough and rub into the butter.
7. Roll up tightly from the 14-inch side, seam side down, sealing the edges. Cut off about 1 inch from each end, then cut into 1-inch slices with a serrated knife to get 12 rolls. Make dents in the dough before cutting to get even rolls.
8. Place the rolls in a greased 9 x 13 inch pan (lining with parchment is recommended). Cover with plastic wrap and a warm towel and let rise about 30 minutes, while preheating the oven.
9. Preheat oven to 350°F. Uncover and bake for 20 to 25 minutes, until just slightly golden at the edges so they stay soft. Cool for 10 minutes before frosting.
10. For the frosting, beat the cream cheese, butter, powdered sugar, maple syrup and a pinch of salt until smooth. Spread over the rolls and dust with a little cinnamon.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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EggMilkBrown sugarCream cheesePumpkin