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
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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. |