Tomato Tomatoe's Pumpkin Spice Cinnamon Rolls with Maple Cream Cheese Frosting
Ingredients - Dough
- 1/3 cup whole milk, warmed
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 2 1/4 tsp instant or dry active yeast
- 1/2 cup canned pumpkin puree
- 1/4 tsp ground nutmeg
- 1 large egg, room temperature
- 2 2/3 cup flour
- 1/4 tsp salt
Ingredients - Filling
- 6 tbsp butter, room temperature
- 1/2 tsp allspice
- 1 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup packed brown sugar
Ingredients - Maple Cream Cheese Frosting
- 4 oz cream cheese, room temperature
- 3 tbsp pure maple syrup
- 1 tbsp whole milk
- 2/3 cup confectioners sugar
- 1/8 tsp cinnamon
Additional Ingredients
- 3-4 tbsp cream (any fat content) this step is optional
Directions
- Make the dough. In a small saucepan, add the milk and butter and slowly heat until the temperature reaches 105-110° F, not scorching hot (this will kill the yeast when you add it). Add the yeast and sugar. Whisk to combine. Set aside for 10 minutes. In a mixer or large bowl (if you are making the dough by hand) add the pumpkin puree, nutmeg, salt and egg. Mix to combine. Once the yeast is ready, add it to the mixer and mix to combine. On low speed using the dough hook, add in 1 cup of flour, mix to combine. Add the rest of the flour and mix, scraping down the sides of the bowl as needed.
- Knead the dough. Knead the dough in the mixer (or by hand) for 5 minutes. If the dough is sticky, during kneading, add 1 tbsp of flour at a time. The dough should be soft and tacky. Do not add too much flour or this will result in dry dough. After kneading, the dough should be soft and should bounce back when you poke your finger in it.
- Let the dough rise. Lightly grease a large bowl with a neutral oil. Place the dough in the bowl and cover with a clean kitchen towel. Let the dough rest for 2 hours or once it's double in size.
- Make the filling. Combine room temperature butter, 1/2 tsp allspice, 1 tbsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/2 tsp ground nutmeg and 1/2 cup packed brown sugar. Mix to combine. Set aside.
- Make the maple cream cheese frosting. In a mixer, add room temperature cream cheese, milk and maple syrup. Mix on low to combine. Add confectioners' sugar and cinnamon, mix on low until everything is combined and the frosting is smooth. Cover and set aside in the fridge.
- Add parchment paper to a 9 x 13-inch baking dish. Lightly grease the parchment paper with cooking spray. Punch the dough to release the air. Lightly flour a clean work surface and add the dough. Roll out the dough to a 10x14-inch rectangle. Spread the filling evenly, edge to edge on the dough. Roll the dough away from you. Using unflavored dental floss or a sharp knife, cut the rolls into 10-12 even pieces. Place the rolls in the baking dish.
- Let the rolls rise. Cover the rolls with a clean kitchen towel and allow to rise until double in size for 2 hours.
- Preheat the oven to 350° F. Drizzle heavy cream over the cinnamon buns (optional). Bake for 22-28 minutes or until they are lightly brown on top. Allow the cinnamon rolls to cool and drizzle on the maple cream cheese frosting.