For the cinnamon roll dough:
-¾ cup milk
-¼ cup granulated sugar
-2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
-¾ cup pumpkin puree
-¼ cup melted butter
-1 egg, at room temperature
-4 cups flour
-2 tablespoons pumpkin pie spice
-3/4 teaspoon salt
For the filling:
-2/3 cup dark brown sugar
-1 ½ tablespoons ground cinnamon
-¼ cup butter, at room temperature
For the cream cheese glaze:
-4 ounces cream cheese, at room temperature
-3 tablespoons butter, at room temperature
-1/4 cup powdered sugar
-4 tablespoons pure maple syrup
-Pinch of salt
- Microwave milk for 45 seconds. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Mix in pumpkin puree, room temperature egg and melted butter, until smooth and well combined and creamy. Next add in flour, pumpkin pie spice and salt until a dough begins to form. Put dough hook on mixer and continue to mix for 8-10 minutes or until dough ball is formed.
2. Transfer dough ball to a greased large bowl, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size.
3. Transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
4. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the sugar into the butter.
5. Roll the dough into a tight roll starting from the 14 inch side. Make sure to keep it tight so that the filling doesn’t fall out. Place seam side down and cut off ends without the cinnamon sugar in them. Cut into 12 equal sized rolls.
6. Place rolls in a parchment paper lined baking pan and cover once again with plastic wrap and warm towel. Let rise for 30 minutes. (If you want to bake them off the next morning, simply cover with plastic wrap and stick in the fridge overnight. When the morning comes, allow them to sit on the counter for 30-45 minutes so they can rise and come to room temp again, and then bake like normal).
7. To make the frosting, put all frosting ingredients in an electric mixer (or hand mix) and combine well until a creamy consistency is formed.
8. Bake cinnamon rolls once they have finished rising (or coming to room temp if you put them in the fridge overnight) at 350 degrees for about 20-30 minutes. Check to see if they are done by making sure the center cinnamon rolls are fully cooked. Finally, spread the cream cheese frosting over the top and enjoy!
Recipe inspired by: Ambitious Kitchen