Pumpkin Cinnabon - School at 23

By LifebyMikeG · 180 min

Ingredients

Instructions

1. Butter a 10-inch round springform pan (or a 10-inch cake pan) very well, then line the bottom with a round of parchment paper.
2. In a mixer bowl, whisk together the flour, both sugars, yeast, salt, cinnamon, ginger and cardamom. Mix in the butter until well incorporated, about 1 minute. Add the milk and egg and mix on low until combined. Add the pumpkin puree and mix on medium for 3 minutes, until the dough is light orange, soft and sticky.
3. Shape the dough into a large ball, smooth the top, and place it in a clean, lightly oiled bowl. Cover with plastic wrap and rest for 30 minutes.
4. Stir together the sugars, cinnamon, cloves, nutmeg and salt for the filling. Add the melted butter and stir until combined.
5. Lightly flour the work surface, your hands and the rolling pin. Roll the dough into a rectangle about 20 by 10 inches. Brush with half the melted butter, then sprinkle over the filling and press lightly, leaving a ¼-inch border.
6. Roll the dough up tightly along the long side without tearing it. Place it seam side down and slice into 1.5 to 2-inch rolls.
7. Place one roll in the center of the pan and arrange the rest around it. Brush with the remaining melted butter, cover with plastic wrap, and let rise until almost doubled, about 1 hour.
8. Preheat the oven to 350°F (175°C). Bake the rolls about 30 minutes, until the tops are lightly browned.
9. For the icing, beat the cream cheese and buttermilk (or milk) on medium until smooth and free of lumps. Add the sifted powdered sugar and beat on medium-low until smooth. Drizzle over the warm rolls.

Summarized from LifebyMikeG's video. Watch it for the details.

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EggGingerMilkBrown sugarCream cheeseButtermilkPumpkin