Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

INGREDIENTS

FOR THE CINNAMON ROLLS:

1 cup milk, warm

1 packet or 2 ¼ tsp instant yeast 

½ cup sugar

⅓ cup pumpkin puree, at room temperature

½ cup butter, divided

1 egg, at room temperature

2” piece ginger, finely grated (about 1 heaping tbs) 

¼ tsp nutmeg

¼ tsp ground allspice, optional 

½ teaspoon kosher salt

4 ¼ - ½ cups of all purpose flour, plus more as needed

Vegetable oil, for oiling bowl 

3 tablespoons heavy cream, at room temperature

3 tablespoons cinnamon

1 cup dark brown sugar

FOR THE FROSTING:

3 tablespoons unsalted butter, softened 

5oz cream cheese, softened 

¼ cup maple syrup

METHOD

1. To make the cinnamon rolls: melt ⅓ cup of the butter. Leave the remaining butter on the counter to soften (it will be used for the filling later).

2. Add the warm milk, instant yeast, and sugar to a large measuring cup or bowl and whisk to combine (If you're only able to use active yeast, wait 5-10 minutes before proceeding to make sure the yeast has activated and isn’t expired. You should see lots of foamy bubbles). Add the pumpkin puree, melted butter, egg, ginger, nutmeg, and salt, and mix to combine. 

3. Add 4 ¼ cups of flour to a large bowl and pour over the yeast mixture. Use a rubber spatula to mix until combined into one mass. 

4. Turn the dough out onto a lightly floured work surface, and knead by hand for about 3-5 minutes or until smooth, using additional flour (up to ¼ cup) as needed to form a smooth ball. Transfer the dough to an oiled bowl, cover, and let rise in a warm place for about 30 minutes.

5. In the meantime, add the heavy cream, remaining softened butter,  cinnamon, and brown sugar to a medium bowl and mix until smooth. 

6. Once the dough has risen, return it to the floured work surface and roll it into a rectangle, about a ¼ inch thick. Spread over the filling, and roll it into a log starting from the long side. Use a knife or floss to cut them into 12 even rolls.

7. Butter a 9×13 baking dish, arrange the rolls in the dish, cover, and let them rise again for 30 minutes. While the dough is proofing, preheat the oven to 375℉.

8. Once the rolls have puffed up, bake for 18-20 minutes or until lightly browned on the tops.

9. To make the frosting: add the cream cheese and 3 tablespoons of softened butter together to a bowl, and mix until smooth and combined. I find using electric beaters for this extremely helpful, although it can be done by hand. Whisk the maple syrup into the cream cheese and butter mixture about 1 tablespoon at a time, making sure it is completely incorporated and emulsified before adding more. 

10. Remove the rolls from the oven, let them cool for about 10 minutes, and spread over the icing. Serve warm.

TO REHEAT: Place the cinnamon roll in a microwave safe dish, sprinkle with a bit of water, and warm in the microwave for 20-25 seconds.