Pumpkin Spice Cinnamon Rolls

Ingredients

• 3/4 cup milk (whole, 2%,almond milk or oat milk ), warmed
• 1/4 cup granulated sugar
• 1/4 ounce instant yeast (1/4-ounce package yeast) Or active dry yeast
• 3/4 cup pumpkin puree
• 1/4 cup melted butter, at room temperature
• 1 large egg, room temperature
• 4 cups bread flour
• 2 tablespoons pumpkin pie spice
• 3/4 teaspoon salt
• 1 1/2 tablespoons ground cinnamon
• 2/3 cup dark packed brown sugar, light brown sugar works too
• 1/4 cup butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 3 tablespoons butter, at room temperature
• 1/4 cup powdered sugar
• 4 tablespoons pure maple syrup
• 1/4 teaspoon salt

Instructions

1. 1

   --- If You're Mixing By Hand ---

2. 2

   Lightly spray a large bowl with cooking spray or lightly coat with a neutral oil and set aside.

3. 3

   Check the expiration date on your yeast. If it's within a month of the expiration date, you must proof (bloom) it to make sure the yeast is still active.

4. 4

   Next, let's warm up the milk. To do this- place milk in a microwave-safe container and warm for 30-45 sections. The milk should only be warm to the touch (dip a figure in to test it), cold milk will not activate the yeast. Do Not Skip This Step!

5. 5

   In a separate bowl, transfer the warm milk, and sugar and sprinkle the yeast on top.

6. 6

   Stir in the pumpkin puree, egg, and melted butter. Use a wooden spoon, whisk, or a hand mixer to mix until well combined, smooth, and creamy.

7. 7

   Next, stir in the bread flour (one cup at a time, pumpkin spice, and salt. Mix until dough begins to form.

8. 8

   Turn dough onto a floured surface and knead for 8-10 minutes. The dough will be very sticky and cling to the counter, but use as little flour as possible to prevent the dough from becoming tough.

9. 9

   Once kneaded, scrape the dough into the lightly oiled bowl, turn once to coat, cover with plastic wrap, and allow the dough to rise for 1 hour or until doubled in size. This may more or less time depending on the humidity and temperature in your home. I used the "bread proof" setting in my oven.

10. 10

    --- If You're Using A Stand Mixer ---

11. 11

    Follow steps 1-3 from above.

12. 12

    In the bowl of the stand mixer, transfer the warm milk, and sugar then sprinkle the yeast on top.

13. 13

    Stir pumpkin puree, room temperature egg, and melted butter, mixing until smooth and well combined, and creamy.

14. 14

    Next stir in bread flour (one cup at a time), pumpkin pie spice, and salt with a wooden spoon until a dough begins to form.

15. 15

    Place the dough hook on the mixer and knead the dough on low speed for 8-10 minutes. The dough should form into a slightly sticky ball.

16. 16

    Once kneaded, scrape the dough into the lightly oiled bowl, turn once to coat, cover with plastic wrap, and allow the dough to rise for 1 hour or until doubled in size. This may take more or less time depending on the humidity and temperature in your home. I used the "bread proof" setting in my oven.

17. 17

    --- Let’s Prepare The Filling ---

18. 18

    In a small bowl, combine the brown sugar, and cinnamon and set aside.

19. 19

    --- Let’s Shape The Cinnamon Rolls ---

20. 20

    After the dough has doubled in size, transfer the dough to a well-floured surface and roll out into a 14x16 inch rectangle.

21. 21

    Next, brush the dough with the softened, leaving a ¼-inch margin at the far side of the dough.

22. 22

    Next, use your hands to sprinkle the mixture over the buttered dough, then rub the sugar into the butter.

23. 23

    Starting with the long edge, roll the dough tightly into an 18-inch log. Place the seam side down making sure to seal the edges of the dough as best you can.

24. 24

    With a sharp, serrated knife, cut the log into 12, 1-inch wide pieces. I like to score (make dents) the dough before cutting. This helps to get my rolls more even size. You should get around 12 rolls.

25. 25

    Place the cinnamon rolls in a greased or lined 9x13 inch baking pan.

26. 26

    Cover with plastic wrap and a kitchen towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.

27. 27

    --- Now, Let’s Bake! ---

28. 28

    Preheat the oven to 350 degrees Fahrenheit.

29. 29

    Remove the plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown.

30. 30

    Allow them to cool for 10 minutes before frosting.

31. 31

    --- How To Make the Glaze ---

32. 32

    In the bowl of an electric mixer or in a medium bowl, combine cream cheese, room temperature butter, powdered sugar, maple syrup, and 1/4 teaspoon salt.

33. 33

    Beat until the mixture is smooth and creamy.

34. 34

    Spread over the pumpkin cinnamon rolls and serve!