Ingredients: |
Ingredients: For the Pumpkin Dough:
1/2 cup (125 g) milk
4 tbsp (56 g) unsalted butter
1/4 cup (50 g) granulated sugar
2 cups (250 g) all-purpose flour
1 tsp active yeast
3 tsp pumpkin puree
1/4 tsp salt
1 egg, room temperature
orange food color (optional)
For the Filling:
1 tbsp (~11 g) melted butter
1/4 cup (50 g) brown sugar
1/8 cup (30 g) granulated sugar
1 tsp cinnamon
For the Frosting:
4 oz (1/2 package, 113 g) cream cheese, softened
4 tbsp (1/2 stick, ~56 g) unsalted butter, softened
1 tsp vanilla
1/8 tsp salt
2/3 cup (65 g) powdered sugar
Purple food color
|
Directions: |
Directions:1. Add milk, butter, and sugar to a small pot; mix and warm up over medium heat just until butter melts.
2. Add the flour, yeast, pumpkin puree, salt, egg and orange food color into a standing mixer’s bowl. Mix on lowest speed with hook attachment just until combined.
3. Pour in the melted butter/milk/sugar mixture in a slow thin stream while the mixer is going on low speed. Increase the speed to medium-high and knead for 10 minutes.
4. Warm up the oven to 200F, then turn it off. Transfer the dough into a separate greased bowl; cover with kitchen plastic and allow to rise in the warm oven for 2 hours.
5. To make the filling: whisk together the butter, sugars and cinnamon; set aside.
6. To make the frosting: whip the cream cheese and butter in a stand mixer fitted with the paddle attachment, 5 min. Reduce the mixer's speed to lowest and add vanilla, salt, powdered sugar, and purple food coloring. Mix until combined.
7. Once the dough has risen, roll it to a 1/4" thick rectangle. Spread the filling. Starting from the shorter end, roll the dough into a tight log. Slice into 1" pieces using a thread and tightly arrange in a greased pan; cover with plastic, and place into warm oven for 30 minutes to rise.
8. Bake on 350F on middle rack for 15-18 minutes. Spread the cream cheese frosting while the rolls are still warm. |
This recipe for Pumpkin Cinnamon Rolls is from