Pumpkin Cinnamon Rolls
What could be better on a chilly autumn day than enjoying the aromas and sweet comfort of homemade cinnamon rolls!
1 cup warm almond milk
1 tablespoon sugar
1 envelope active dry yeast
1½ cups pumpkin puree
4 tablespoons packed light brown sugar
2 large eggs
4 tablespoons unsalted butter, melted
1 tablespoon kosher salt
6 cups all-purpose flour
¾ cup packed light brown sugar
2 tablespoons cinnamon
4 tablespoons unsalted butter, very soft
6 tablespoons cream cheese at room temperature
4 tablespoons unsalted butter, soft
1½ cups powdered sugar, sifted
1 tablespoon maple syrup
1 teaspoon vanilla
Equipment: 9″ square pan
Baking sheet
Natural gas oven
Mix together the milk, sugar, and yeast and let stand until foamy, about five minutes. Mix in the pumpkin, 4 tablespoons brown sugar, eggs, melted butter, and salt. Using the hook attachment of your mixer, stir in the flour one cup at a time. Increase speed to medium and knead the dough for 10 minutes. Lightly flour your work surface, empty the dough from the bowl, and knead gently by hand for several minutes. Shape dough into a ball, place in a large buttered bowl, cover with a damp tea towel, and let rise in a warm spot until doubled in bulk, about an hour.
Butter the square pan and line the baking sheet with parchment paper.
Punch down the dough on a lightly floured surface and roll out with a rolling pin to a 12″ x 18″ rectangle. Mix together half cup brown sugar and cinnamon. Spread 4 tablespoons soft butter over the surface of the dough, sprinkle with sugar mixture, and roll the dough into a tightly spiraled log. Place on baking sheet and place in the freezer for 10 minutes.
Using a serrated knife, slice the chilled dough into 9 rounds and place into the baking pan. Cover with damp towel and let rise until puffy, about 45 to 60 minutes.
Preheat oven to 350 degrees.
For the icing beat the cream cheese with the 4 tablespoons butter; add the powdered sugar, maple syrup, and vanilla slowly, and beat until smooth and fluffy.
Bake the rolls until golden and cooked through, about 20 to 25 minutes. Remove from the oven, let cool five minutes, and spread icing over the rolls. These are best served warm!