Pumpkin Cinnamon Rolls
Disclaimer- this photo was generated with AI
Ingredients
For the cinnamon roll dough:
¾ cup (180g) milk (whole, 2% or almond milk will all work)
¼ cup (50g) granulated sugar
2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
¾ cup (183g) pumpkin puree
¼ cup (57g) melted butter
1 egg, at room temperature
4 cups (480g) bread flour
2 tablespoons pumpkin pie spice
¾ teaspoon salt
For the filling:
⅔ cup (142g) dark brown sugar
1 ½ tablespoons ground cinnamon
¼ cup (57g) butter, at room temperature
For the cream cheese glaze:
4 ounces (112g) cream cheese, at room temperature
3 tablespoons butter, at room temperature
¼ cup (28g) powdered sugar
4 tablespoons pure maple syrup
Pinch of salt
For garnish:
Sprinkle of ground cinnamon
Instructions
Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.
