Name: Pumpkin Cinnamon Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Cooking spray -; 1/2 c. warm milk -; 1 (0.25-oz.) packet active dry yeast -; 4 1/2 c. all-purpose flour, plus more for surface -; 1/2 c. granulated sugar -; 1/4 c. packed brown sugar -; 2 tsp. kosher salt -; 1 c. pumpkin puree -; 1 large egg, room temperature -; 4 tbsp. butter, softened -; 1/2 c. (1 stick) butter, softened -; 3/4 c. packed brown sugar -; 2 tbsp. ground cinnamon -; 1/2 tsp. kosher salt -; 1/4 tsp. ground nutmeg -; 1/4 tsp. ground cloves -; 1/2 c. chopped pecans -; 4 oz. cream cheese, softened -; 4 tbsp. butter, softened -; 1 c. powdered sugar -; Pinch kosher salt -; 2 tbsp. maple syrup -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cinnamon Rolls

1. Cooking spray -

2. 1/2 c. warm milk -

3. 1 (0.25-oz.) packet active dry yeast -

4. 4 1/2 c. all-purpose flour, plus more for surface -

5. 1/2 c. granulated sugar -

6. 1/4 c. packed brown sugar -

7. 2 tsp. kosher salt -

8. 1 c. pumpkin puree -

9. 1 large egg, room temperature -

10. 4 tbsp. butter, softened -

11. 1/2 c. (1 stick) butter, softened -

12. 3/4 c. packed brown sugar -

13. 2 tbsp. ground cinnamon -

14. 1/2 tsp. kosher salt -

15. 1/4 tsp. ground nutmeg -

16. 1/4 tsp. ground cloves -

17. 1/2 c. chopped pecans -

18. 4 oz. cream cheese, softened -

19. 4 tbsp. butter, softened -

20. 1 c. powdered sugar -

21. Pinch kosher salt -

22. 2 tbsp. maple syrup -

How to cook deliciously - Pumpkin Cinnamon Rolls

1. Stage

Grease a medium bowl with cooking spray and set aside. In a small bowl, sprinkle yeast on top of warm milk and let sit until foamy, 5 minutes.

2. Stage

Add flour, sugars, and salt to the bowl of a stand mixer and whisk together. Add yeast mixture, pumpkin, and egg to dry ingredients and mix on medium speed with the dough hook. Add butter 1 tablespoon at a time, letting each one mix in thoroughly before adding the next. Continue to mix on medium-high speed until a smooth dough forms, about 10 minutes. Dough will still be sticky but will be stretching and pulling from sides of the bowl. Place dough in prepared bowl, cover with a clean kitchen towel and let rest for 1 or 1 ½ hours. Dough won’t quite double, but will grow in size and should slowly spring back when poked.

3. Stage

Meanwhile, make filling: In a medium bowl, use a rubber spatula to combine butter, brown sugar, cinnamon, salt, nutmeg, and cloves.

4. Stage

Preheat oven to 400°. Grease a 9”-x-13” baking pan with cooking spray. Flour a clean work surface and turn dough out onto surface and sprinkle with more flour. Roll dough out into a 18”-x-14” rectangle. Spread filling all over dough using an offset spatula. Top with chopped pecans. Starting on a long end, roll dough up tightly into a log. Trim ends and cut into 12 cinnamon rolls, about 1 ½” wide each. Place rolls into prepared pan, cut side up, and cover with a kitchen towel. Let rise until doubled, 30 more minutes.

5. Stage

Uncover rolls and bake until golden, about 25 minutes. Let cool for about 20 minutes before frosting.

6. Stage

Make frosting: In a medium bowl using a hand mixer, beat cream cheese and butter together. Add powdered sugar and a pinch of salt and mix until no lumps remain. Add maple syrup and beat until combined.

7. Stage

Frost still warm cinnamon rolls using an offset spatula.