Pumpkin Cinnamon Rolls with Maple Frosting
Pumpkin cinnamon rolls with maple icing are the perfect indulgence. Pumpkin pie spice and pumpkin puree make these cinnamon rolls taste like autumn.
To Make the Dough:
- Add the lukewarm milk to the bowl of a stand mixer (alternatively, you can do this in a large bowl by hand). Mix in the active dry yeast and allow it to stand and activate, about 8 minutes, until foamy.
- In a medium bowl, whisk together the flour, pumpkin pie spice and salt.
- To the bowl of the mixer (with the yeast), mix in the pumpkin, sugar and egg. Then, all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.
- Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball.
- Transfer the ball of dough to a clean, lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight. If you’re going to let it rise overnight, place it in the fridge.
To Make the Filling:
- In the bowl of a stand mixer with the paddle attachment, or using a medium bowl and a fork, add the butter, cinnamon, pumpkin pie spice, brown sugar, vanilla and salt. Mix and mash until the filling is completely smooth.
To Assemble the Cinnamon Rolls:
- Remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. Lightly flour a rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x 22“.
- Add the filling to the rectangle of dough, spreading it out into an even, very thin layer, stopping about 1/2-inch from the edges. Roll the dough starting closest to you and going up. Divide the dough in two and transfer to a cutting board. Place dough in the freezer to chill for 10 minutes.
- Remove from the freezer and slice the rolls into 2-inch rolls, about 9, trimming the ends off.
- Transfer the cinnamon rolls to a greased 9 x 9 baking dish. Cover with a kitchen towel and allow to rise for an additional 45 minutes.
- Preheat the oven to 350 degrees. Bake for 18 to 20 minutes.
To Make the Cream Cheese Icing:
- In the bowl of a stand mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth.
- Add the sifted powdered sugar, maple syrup, vanilla extract, salt and heavy cream. Beat for about 1 minute, until light and fluffy
- When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls.
Recipe and image courtesy of @acozykitchen.