Pumpkin cinnamon rolls
Ingredients
514 g Soft Roll Mix or 1 pack
180 g warm water (100-115°F or so)
150 g pumpkin puree
1/3 cup sugar
1 Tbsp (9 g) active or instant dried yeast
1 tbsp apple cider vinegar or white vinegar
1/4 cup soft unsalted butter
Filling
1/4 cup soft unsalted butter
1/2 cup packed brown sugar
1 Tbsp ground cinnamon
Icing
4 ounces (113g) full-fat block cream cheese, softened to room temperature
2 Tablespoons (28g) soft unsalted butter,
2/3 cup (80g) confectioners’ sugar
1 teaspoon pure vanilla extract
Directions
Generously grease and set aside a 9x9” square baking dish.
-
In the bowl of stand mixer with a paddle attachment, pour in the water & 1 Tbsp of the sugar. Add the yeast. Stir to dissolve.
-
Add the flour mix, pumpkin puree, remaining sugar, vinegar & the soft butter. Beat on low at first then increase to medium (#4 on the kitchen aid) and beat for about 4 minutes, scraping down sides a few times.
-
Transfer the slightly sticky dough, which looks like a cookie batter, with a spatula to a clean work surface, dusted very lightly with flour and gently turn (no kneading required) in the flour, until the dough is smooth.
-
Pat or roll into shape, roughly a 13” by 9” long rectangle,
-
Spread evenly with the soft filling, using a spatula or butter knife.
-
Using a pizza wheel, sharp knife or bench scraper, divide into 1 1/2” wide strips & roll up. Place in the buttered dish.
-
Rising – Let the rolls rest for 35-40 minutes or until they rise slightly and puff. I like to place the sheet pan in my oven, covered with a towel or plastic wrap, with the light on. Preheat oven to lowest setting (170°F) for ONE minute only, turn off and add a bowl of hot water on lowest rack. This creates a great proof box.
-
Allow to sit in the oven and proof for 15 minutes like this. Remove and set on warm stovetop, if possible, while oven then heats.
-
Preheat your oven to 375°F.
-
Bake for 18-22 minutes, or until golden brown.
-
Remove from oven. Allow to cool for 5 minutes & spread with icing. Enjoy warm, best served day of making. Reheat leftover in the microwave in 10 second increments until warm.
