Pumpkin Tiramisu Cinnamon Rolls

Ingredients

• 120 g whole milk (Warm)
• 7 g instant yeast
• 50 g granulated sugar
• 120 g pumpkin purée
• 1 large egg
• 56 g butter (Melted)
• 360 g all-purpose flour
• 5 g salt
• 1 tsp vanilla (For the dough)
• 1 tsp pumpkin pie spice (For the dough)
• 56 g butter (Softened, for the gooey bottom layer)
• 75 g brown sugar (Packed, for the gooey bottom layer)
• 1 tsp cinnamon (For the gooey bottom layer)
• salt (Pinch, for the gooey bottom layer)
• 70 g butter (For the brown-butter espresso filling)
• 120 g brown sugar (Packed, for the filling)
• 10 g cinnamon (For the filling)
• 2 tsp espresso powder
• 0.5 tsp pumpkin pie spice (For the filling)
• salt (Pinch, for the filling)
• 170 g mascarpone
• 115 g heavy cream
• 60 g powdered sugar
• 1 tsp vanilla (For the frosting)
• salt (Pinch, for the frosting)
• cocoa powder (For dusting)

Steps

1. 1

   In a mixing bowl, combine the warm milk, instant yeast, and granulated sugar. Let the mixture stand for 5 minutes.

2. 2

   Add the pumpkin purée, egg, melted butter, and vanilla to the yeast mixture and mix to combine.

3. 3

   Add the flour, salt, and pumpkin pie spice. Mix, then knead the dough for 7–9 minutes, until smooth.

4. 4

   Cover the dough and let it rise for about 1 hour, until doubled in size.

5. 5

   Mix the softened butter, brown sugar, cinnamon, and salt for the gooey bottom layer. Spread the mixture evenly over the bottom of a greased 2.2-quart Pyrex dish.

6. 6

   Brown the butter for the filling in a saucepan until golden and nutty. Let it cool slightly.

7. 7

   Mix the browned butter with the brown sugar, cinnamon, espresso powder, pumpkin pie spice, and salt until the filling is thick and spreadable, not loose or overly buttery.

8. 8

   Roll the dough into a 12 × 16-inch rectangle.

9. 9

   Spread the espresso filling evenly over the dough, leaving a small border.

10. 10

    Roll the dough tightly from the long side and cut it into 8 rolls, or 6 large rolls.

11. 11

    Arrange the rolls over the gooey bottom layer. Cover and let rise for 30–45 minutes, until puffy.

12. 12

    Bake at 350°F (175°C) for 25–30 minutes, until the centers are fully baked. If the rolls brown too quickly, loosely cover them with foil.

13. 13

    Cool the rolls for 15–20 minutes before frosting.

14. 14

    Beat the mascarpone, powdered sugar, vanilla, and salt until smooth.

15. 15

    Add the heavy cream as needed and whip until the frosting is fluffy and spreadable.

16. 16

    Spread the mascarpone frosting over the warm cinnamon rolls and finish with a generous dusting of cocoa powder. Serve straight from the dish.

Notes

The creator's comments give the method. Make 8 rolls, or 6 large rolls. Heavy cream is added as needed while whipping the frosting. The comment specifies a greased 2.2-quart Pyrex dish.

Nutrition per serving

• dessert
• baked
• fall
• cinnamon rolls
• pumpkin
• espresso
• vegetarian