Pumpkin Cinnamon Rolls

Tinned pumpkin is not popular in the UK. So, as you can imagine, I use the tins I have very intentionally. This year, another postgrad wife purchased a large case from Amazon and sold individual tins to anyone interested. I bought four. On Saturday, I invited a group of friends over for brunch and served these. Needless to say, this recipe was worth every calorie and my precious pumpkin puree!

Pumpkin Cinnamon Rolls
(Adapted from Jennifer Hill Pallian at Foodess.com)

 

Servings: 18

Ingredients:

 

Rolls:

• 3/4 cup milk, warmed
• 2 1/4 tsp active dry yeast
• 1/2 cup + 1 tsp granulated sugar
• 1/4 cup butter, melted and cooled
• 3 eggs, room temperature
• 1 cup pumpkin puree
• 6 cups all purpose flour, divided
• oil, for bowl

Filling:

• 1 cup butter, softened
• 1 1/4 cup brown sugar
• 1 1/2 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Icing:

• 4 ounces cream cheese, room temperature
• 1/4 cup butter, softened
• 1 cup icing sugar
• 1/2 tsp vanilla extract
• 4-6 tbsp whole milk

Instructions:

1. In a large bowl, combine warm milk and 1 tsp granulated sugar. Sprinkle with yeast and let stand 10 minutes, until frothy.
2. In a medium bowl, whisk melted butter, 1/2 cup granulated sugar, eggs and pumpkin puree.
3. Stir in two cups flour into the frothy yeast, and then stir in the pumpkin mixture.
4. Add remaining 4 cups flour one cup at a time until the dough forms a ball. Knead the dough for 5 minutes until smooth and elastic.
5. Transfer dough to an oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 1/2 hours.
6. Turn dough onto a floured surface and roll into a rectangle that is 1/8 inch think, or 26 x 20 inches.
7. Combine the brown sugar and spices in a small bowl. Set aside. Spread the softened butter over the surface of the dough using your hands. Sprinkle the brown sugar mixture over butter.
8. Starting at the edge, gently roll the dough to form a log. Cut in half, and then cut each half into 12 pieces.
9. Arrange in two greased baking dishes, one 9x13 and one 9x9. Cover with a dish towel and let rise in a warm place for 60-90 minutes until doubled volume.
10. Brush the tops of buns with milk and bake at 350 degrees F (176 degrees C) for 20-25 minutes, until golden brown.
11. In a medium bowl, combine cream cheese, butter, icing sugar, and vanilla extract. Beat with hand mixer until light and fluffy. Add whole milk a tablespoon at a time until desired consistency is reached.
12. Frost warm rolls and enjoy!