Pumpkin Cinnamon Rolls
Prep Time: 30 mins + 1 ¾ hours rising time | Cook Time: 25 mins | Course: Breakfast | Servings: 12
These beautiful pumpkin spiced cinnamon rolls have a cheesecake-like glaze on them that is the perfect blend of citrus and vanilla bean paste. Always inspired by Deb Perelman of Smitten Kitchen https://smittenkitchen.com/2012/10/pumpkin-cinnamon-rolls/
4 Tbsp butter, softened
½ cup milk, warmed but not scalding hot
1 Tbsp yeast
¼ cup brown sugar
¼ cup sugar
3 ½ cups flour
1 tsp salt
½ tsp cinnamon
¼ tsp nutmeg, freshly grated is best
¼ tsp cardamom
¼ tsp ginger
1 cup pumpkin puree
1 egg
Filling:
4 Tbsp butter, divided and melted
¾ cup brown sugar
¼ cup sugar
⅛ tsp salt
1 Tbsp cinnamon
¼ cup heavy cream, for drizzling
Glaze:
4 oz cream cheese, softened
2 Tbsp butter, softened
1 ½ cups powdered sugar
1 tsp vanilla bean paste
½ lemon, juiced
Combine butter, milk, yeast, brown sugar and sugar in a stand mixer. Stir to combine with the paddle or bread dough attachment. Add in flour, salt, cinnamon, nutmeg, cardamom, ginger, pumpkin and egg. Beat for 2 minutes. Scrape down the bowl and cover with plastic wrap. Allow to rise in a warm area for about an hour.
When the dough is happy and has nearly doubled in size, scrape it out onto a lightly floured rolling surface. Roll the dough into a rectangle and brush with 2 Tbsp of the butter that is either melted or super soft. Mix together the brown sugar, sugar, salt and cinnamon and spoon over the buttered dough in an even layer. Roll up the dough beginning with the long edge into a beautiful roll. Slice into 12 equal rolls and place in a 9x13 baking dish that has been brushed with the remaining 2 Tbsp butter. Cover with plastic wrap and allow to rise in a warm place for about 45 minutes, or if making ahead, chill in the refrigerator overnight. Pull out to warm up 1 hour before baking.
Preheat oven 15 minutes before your ready to bake to 350*. Drizzle the heavy cream over the top of the rolls and bake for 20-25 minutes. If they are getting overly brown, cover with a sheet of tin foil the last 5 minutes of baking. A thermometer test should read 190* when testing for doneness.
Beat all icing/glaze ingredients together in a mixing bowl until fluffy. Spread over the somewhat cooled rolls, because bread is always most amazing when it's still a bit warm out of the oven.
