Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Frosting

Ingredients

• 600 g Plain white flour
• 0.75 tsp Salt
• 7 g Instant yeast (Source lists 1 packet (7 g).)
• 50 g Soft light brown sugar (For the dough.)
• 180 g Milk
• 40 g Butter (Melted for the dough; extra butter is listed for greasing the tray but no amount is specified.)
• 180 g Pumpkin puree (If using fresh pumpkin, remove the skin, bake, then blend to a puree texture.)
• 1 Egg
• 1.5 tbsp Cinnamon (For the filling.)
• 0.25 tsp Nutmeg (For the filling.)
• 82 g Soft light brown sugar (For the filling.)
• 55 g Butter (Softened; for spreading over the dough.)
• 25 g Icing sugar (For the frosting.)
• 180 g Cream cheese (For the frosting.)
• 1.5 tsp Vanilla bean paste (For the frosting.)
• Butter (Extra, for greasing the baking tray; no amount specified.)
• Oil (For oiling the bowl; no amount specified.)
• Flour (Extra, for dusting the work surface; no amount specified.)

Steps

1. 1

   Warm the milk until lukewarm.

2. 2

   Add the warmed milk, dough sugar, instant yeast, pumpkin puree, egg, and melted dough butter to a stand mixer. Whisk until creamy.

3. 3

   Add the flour and salt. Stir with a spoon until a rough dough forms.

4. 4

   Fit the mixer with a dough hook and mix on low-medium speed for 8–10 minutes, until the dough is smooth and only slightly sticky.

5. 5

   Transfer the dough to an oiled bowl and cover with cling film. Leave in a warm place for about 30 minutes, or until doubled in size.

6. 6

   In a bowl, mix the filling brown sugar, cinnamon, and nutmeg.

7. 7

   Transfer the dough to a well-floured surface and roll it into a rectangle.

8. 8

   Spread the softened filling butter over the dough.

9. 9

   Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

10. 10

    Roll the dough up into a log.

11. 11

    Cut the log into equal 1-inch pieces using dental floss. Discard the ends; the source reports getting nine rolls.

12. 12

    Arrange the rolls in a greased baking tray and cover with cling film. Leave for 30 minutes for the second rise.

13. 13

    Preheat the oven to 180°C (360°F).

14. 14

    Bake the rolls for 25 minutes.

15. 15

    Let the rolls cool for 5–10 minutes.

16. 16

    Combine the icing sugar, cream cheese, and vanilla bean paste in a bowl.

17. 17

    Spread the frosting over the rolls and serve.

18. 18

    For rolls eaten in the following days, microwave for 20 seconds before eating.

Notes

The source says to discard the dough-log ends and reports making nine rolls. Extra butter for greasing, oil for the bowl, and flour for the work surface are listed in the method without quantities. Fresh pumpkin can be prepared by removing the skin, baking, and blending it to a puree; the source does not specify baking temperature or time.

Nutrition per serving

• dessert
• breakfast
• brunch
• baked
• vegetarian
• autumn
• Halloween