Pumpkin Cinnamon Fantail Rolls
User Reviews
0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
18 mins
-
Additional Time
1 hr 30 mins
-
Total Time
2 hrs 18 mins
-
Servings
12 Rolls
-
Course
Bread
-
Cuisine
International
Pumpkin Cinnamon Fantail Rolls
Report
A recipe for Pumpkin Cinnamon Fantail Rolls! These soft rolls are arranged in a fun fantail shape with a cinnamon pumpkin spice filling and maple cream cheese glaze.
Share:
Ingredients
Pumpkin Dough:
- 1 tablespoon active dry yeast 10 grams
- 3/4 cup milk 105-115˚F, 40-45˚C, lukewarm, 177 milliliters
- 4 1/2 cups bread flour 565 grams
- 1/3 cup granulated sugar 67 grams
- 1/2 teaspoon salt
- 2 egg large
- 3/4 cup pumpkin puree 168 grams
- 4 tablespoons unsalted butter softened at room temperature, 60 grams
- 1 teaspoon vanilla extract
Cinnamon Filling:
- 1/4 cup granulated sugar 50 grams
- 1/4 cup brown sugar 50 grams
- 1 tablespoon ground cinnamon 8 grams
- 1 teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter very softened at room temperature, plus more for greasing the muffin tins, 60 grams
Maple Cream Cheese Glaze:
- 4 ounces cream cheese softened at room temperature, 113 grams
- 1 cup powdered sugar 120 grams
- 3 tablespoons maple syrup 40 milliliters
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons cream or milk, 15-30 milliliters
Instructions
To make the pumpkin dough:
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to mix and allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
- Mix in the frothy yeast with milk, eggs, pumpkin puree, butter, and vanilla extract to form a dough.
- On a lightly floured surface, knead the dough until smooth and elastic, adding a little more flour only if too sticky to handle and a little more lukewarm milk if too crumbly.
- Place the dough in a large bowl. Cover and allow to rise at room temperature until doubled, 1-2 hours.
To make the filling and assemble:
- In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and pumpkin pie spice.
- Grease 12 muffin tins with butter.
- Divide the risen dough in half. Place one half on a lightly floured surface and keep the other covered in the bowl.
- Roll the dough into a thin, even sheet.
- Spread half of the softened butter over the top of the dough, all the way to the edges.
- Evenly cover with half of the cinnamon sugar filling, pressing down into the butter to make it stick. Cut the sheet into six even strips.
- Stack the strips with the cinnamon side on top. Cut the stacked strips into 6 equal pieces.
- Gently transfer the stacked pieces to the prepared muffin tins, cut side up, lightly separating the layers at the top.
- Repeat with remaining dough and filling. Cover the tins loosely with a towel or plastic. Allow to rise until puffed, 30 minutes.
- Preheat oven to 375˚F (190˚C).
- Bake the fantails in the preheated oven until golden brown, 18-22 minutes. Allow to cool in the pan for 10 minutes, then gently transfer to the wire rack.
To make the glaze:
- In a medium bowl, beat the cream cheese until smooth. Beat in the powdered sugar.
- Mix in the maple syrup and vanilla extract. Slowly add a little cream or milk to reach the desired consistency.
- Drizzle the glaze over pumpkin fantails and allow to set for a few minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
