Letting these rolls rise overnight gives them a great flavor and fluffy texture.
Pumpkin Cinnamon Rolls
Active Time: 30 minutes
Rise time: 14 hours
Bake time: 25 minutes
Makes: 12 cinnamon buns
1/3 cup whole milk
2 tablespoons unsalted butter
1/2 cup canned pumpkin
1/4 cup packed brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 large egg
2 and 1/4 teaspoons instant yeast
2 and 2/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
4oz (1/2 package) full-fat cream cheese, at room temperature
1/4 cup pure maple syrup
2 tablespoons whole milk
1 cup confectioners’ sugar, sifted
For the dough:
1. Warm the milk and butter together over low heat to 105-115°F degrees. Set aside.
2. Using a stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast.
3. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be very soft and sticky.
4. Place dough into a greased bowl or plastic container. Turn the dough around in the bowl so all sides of the dough are coated. Cover tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size, about 1 – 1.5 hours.
*I put the dough in a tall plastic container marked with a rubber band so it’s easy to tell when the dough has doubled in size.
5. Gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour. Roll and gently stretch the dough to a 18×10 inch rectangle.
For the filling:
1. Mix the filling ingredients together in a small bowl until thoroughly combined, and spread evenly over the dough rectangle.
2. Roll the dough up tightly. Using a very sharp knife, cut the roll into 12 pieces, about 1.5 inches each. Arrange rolls into a lightly buttered 11×7 inch pan.
3. Cover with plastic wrap and store in the fridge overnight, or up to 14 hours.
To bake and ice:
1. Let the rolls rise in a warm place about 30 minutes, until slightly risen.
2. Preheat oven to 350°F.
3. Bake the rolls for 22-28 minutes, or until the internal temperature hits 190°F. Remove from oven and allow to slightly cool as you prepare the icing.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the confectioners’ sugar and beat on medium speed until creamy. Drizzle over warm cinnamon rolls.
Recipe adapted from Sally’s Baking Addictionby