PUMPKIN ROLLS
A seasonal twist on a classic favorite, this soft dough is rolled with a mixture of pumpkin puree, brown sugar, and spices that add a festive taste to the traditional cinnamon roll.
INGREDIENTS makes 8-10 rolls depending on size
DOUGH
3 cups all purpose flour
1/4 cup white sugar
3/4 cup of whole milk, buttermilk, or half and half (warmed 110 degrees Fahrenheit)
2 tbsp of unsalted butter melted
1 large egg
2 1/4 tsp of active yeast
pinch of salt
1/4 cup heavy cream (optional)
FILLING
1 can of pumpkin puree
2 tbsp butter softened
1/2 cup brown sugar
1 tbsp cinnamon
1/2 tsp nutmeg
ICING
4 oz plain cream cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 tsp cinnamon (optional)
DIRECTIONS
In a small measuring cup or microwave safe bowl add the milk. Heat until it is very warm but not steaming hot. Mix in the yeast and set aside to proof. After 5 minutes the yeast should look foamy and active. Add melted butter to the milk mixture and stir.
In a large bowl combine the flour, starting with 2 1/2 cups initially, with sugar and salt. Create a well in the center of the bowl and add the egg. With a fork or whisk beat the egg and then slowly add in the activated yeast/milk/butter mixture. Slowly begin to mix everything together into a wet dough.
Once the dough comes together pour it onto a lightly floured surface and dust over top with more flour. Begin kneading the dough for 3-5 minutes, adding a very light dusting of flour if the dough is still too wet to handle comfortably. Be cautious here, you want a soft dough and too much flour will cause a dense roll.
After 5 minutes I like to do the “window pane test” which is taking a small ball of dough and stretching it gently. If you can see light from the window through the dough before it tears apart, the dough is ready. If not, continue kneading.
In the same bowl from before or a new bowl (your choice, I just hate doing dishes) spray with oil or coat with butter. Place the formed dough into the bowl and cover with plastic or a tea towel. Let proof for 1-2 hours or until doubled in size. I like to leave mine in the garage to let the natural heat boost growth.
While the dough proofs make the filling: mix together 1/2 can of the pumpkin puree, brown sugar, butter, and cinnamon and set aside room temp so it can be easily spread.
When the dough is doubled in size and slowly springs back when you poke it with a finger, it is ready to be shaped. Preheat the oven to 37f degrees Fahrenheit.
Punch down the center of the dough to release any gas and place dough on your workspace. Using a rolling pin or your hands, shape the dough into a rectangular shape approximately 8”x12” like a sheet of standard paper. It could be a little bigger depending on your dough, as long as it is rectangular in shape and no thicker than 1/2 inch.
Add the pumpkin filling but leave an inch of room at the top (the pumpkin puree will move up a bit as you roll since it is so soft)
Starting from the bottom begin rolling your dough upwards longwise until you get to the very top. Try to make it as neat and tight as possible to. You should have a long cylindrical log at the end.
Cup the log into 8-10 pieces depending on what size rolls you would like. I prefer to cut 8 from one recipe. Place the rolls into a well greased baking pan and allow the rolls to rest 15-20 minutes.
(Optional) Before popping these bad boys into the oven I like to brush a little bit of heavy cream over them, making sure to cover the exposed dough. I find this trick gives me nice soft rolls.
Bake for 20-25 minutes or until the rolls have a nice golden brown color and have a slight bit of resistance when you poke the dough.
While the rolls bake make the icing. Place cream cheese into a bowl and beat with a mixer until it is a smooth cream. Add 1/4 cup of powdered sugar, vanilla, and cinnamon if using, and mix more. Taste for sweetness and add more powdered sugar if desired. I also like to add a tbsp of pumpkin puree to my icing to give it a slight orange color! Top the finished rolls with this icing after they have cooled a bit.
