PUMPKIN CINNAMON ROLLS

Squash Laurel Rolls are filled with a scrumptious pumpkin and botanist edulcorate stuff and topped with a splash of withdraw cheese icing. Soughing, fluffy and so perfect for transgress.

PUMPKIN CINNAMON ROLLS

Nothing screams start statesman than a informal squash ply and with these awesome Squash Bark Rolls you get backup the pumpkin in every injury.

PUMPKIN CINNAMON ROLLS

The dough is made completely from wound and the other squash and warm spices add that magical sort we can't get enough of.

INGREDIENTS:
  • 3¼ - 3⅔ cups all-purpose flour, divided
  • ⅔ cup milk
  • 2½ teaspoons instant yeast
  • ⅔ cup canned pure pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 2 tablespoons butter
  • 1 large egg, beaten
Filling
  • 1 tablespoon unsalted butter, slightly melted
  • ½ cup packed brown sugar
  • 2½ tablespoons canned pumpkin puree (not pumpkin pie filling)
  • 2½ teaspoons pumpkin pie spice
Cream Cheese Frosting
  • 4 ounces cream cheese, room temperature
  • pinch of salt
  • 2 to 3 tablespoons whole milk
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
INSTRUCTIONS:
To make the dough
  1. In the bowl of a stand mixer, combine 2 cups flour and yeast together and set aside. In a small saucepan over medium heat, add the pumpkin, milk, sugar and butter, pumpkin pie spice and salt and heat until warm (120°-130°) and butter is almost melted. Remove from heat and stir in to the flour/yeast mixture. Add the beaten egg and mix on low speed. Turn the mixer on high and beat for 3 minutes, scraping down the sides of the bowl as needed. Turn the mixer back on low and slowly add in remaining 1¼ cups - 1⅔ cups flour (just until the dough is no longer sticking to the sides of the bowl) then beat on high for 1 more minute. Transfer to a large greased bowl. Cover and let rise in a warm area until doubled, about 1 hour.
  2. Roll dough into a 12 x 10 inch rectangle on a lightly floured surface or a silicone mat. Combine slightly melted butter with pumpkin and spread on dough. Mix together brown sugar and pumpkin pie spice and sprinkle over dough. Roll dough tightly, jelly roll style, starting with the longer side.
  3. Cut into 9-12 slices depending on how thick or what pan you are using. Place rolls, cut side down in a greased 9 inch square pan or 9×13 inch pan and cover with a damp cloth and let rise for 30-60 minutes.
  4. Bake at 375° for 20-25 minutes, or until golden brown. Cool on a wire rack.
To make the frosting
  1. Meanwhile using a stand mixer or a hand mixer, beat cream cheese and butter until light and fluffy. Slowly add the powdered sugar, salt, vanilla and 2 tablespoons milk. Beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk, 1 teaspoon at a time. Spread or drizzle half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired.

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