Pumpkin Cinnamon Roll Recipe

Make the dough

1. In a microwave safe bowl, heat the milk for 45 seconds, until about 110°F.
2. Add the warmed milk, sugar, and yeast to the bowl of the electric mixer and stir gently to combine. Allow to sit for 5 minutes or until frothy and you can smell the yeast.
3. Add in the pumpkin puree, egg, and melted butter to the yeast mixture and stir until it is smooth and creamy.
4. Using a rubber spatula or wooden spoon, stir in the bread flour and salt until a rough dough begins to form.
5. Place the dough hook on the electric mixer and mix on low speed for 8-10 minutes, or until the dough forms a ball around the hook. It should be slightly tacky to the touch but not really stick to your fingers.
6. Transfer the dough to a large greased bowl. Cover with plastic wrap and a kitchen towel and allow to sit in a warm spot for 1 hour, or until the dough has doubled in size.

Mix the filling

1. In a small mixing bowl, stir together the brown sugar and the spices until combined. Set aside.

Assemble the rolls

1. Grease a 9x13 sized baking pan and set aside.
2. Transfer the dough to a well floured counter and roll out to a rectangle about 14”x 16”, with the longest section running parallel to the counter.
3. Use your hands to gently spread the softened butter over the dough, leaving about ¼” of the edge. You want the dough evenly coated, but be gentle not to smash the dough.
4. Sprinkle the filling mixture evenly over the softened butter, and use your hands to gently press/rub the spice mixture into the butter.
5. Tightly roll the dough up into a spiral, starting with the longest edge closest to you and continuing until the entire dough is rolled up in a tube.
6. Gently press the seam to help seal it, and then place it seam side down on the counter.
7. Use a serrated knife to gently cut off the very ends of the roll on either side (where there might not be as much filling and the dough is uneven). You don’t need to cut off much, just to even the roll up.
8. Use a serrated knife to cleanly cut each piece. Use a sharp, serrated knife and gently slice each piece in one fluid motion so you don’t squash your rolls. I like to pre-measure by making indents before I actually slice.
9. Place each roll into the prepared baking dish.
10. Cover the dish with plastic wrap and a kitchen towel and allow it to rise for 30 minutes in a warm spot on the counter.

Baking

1. Preheat the oven to 350°F.
2. Remove the towel and plastic wrap from the baking dish.
3. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the rolls are cooked through and golden brown on top.
4. Cool for 10 to 15 minutes before frosting.

Frosting

1. In a medium mixing bowl, use a hand mixer to blend together the cream cheese, butter, powdered sugar, maple syrup and salt until it is smooth and blended.
2. When the rolls are mostly cool, evenly coat with the frosting.
3. If you've tried this recipe, come back and let us know how it was in the comments or ratings!