Pumpkin Spice Cinnamon Rolls with Maple Cream Cheese Frosting

Ingredients

• 480 g All-purpose flour
• 7 g Instant yeast
• 60 g Granulated sugar
• 8 g Fine sea salt
• 180 g Whole milk, lukewarm
• 120 g Pumpkin purée
• 1 egg Large egg
• 70 g Unsalted butter, softened
• 1 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 85 g Unsalted butter, softened
• 150 g Dark brown sugar
• 2 tbsp Ground cinnamon
• 1 tsp Ground ginger
• 1/2 tsp Ground nutmeg
• 1 pinch Ground cloves
• 1 pinch Salt
• 113 g Cream cheese, softened
• 45 g Unsalted butter, softened
• 100 g Powdered sugar
• 2 tbsp Pure maple syrup
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt

Instructions

1. Combine flour, yeast, sugar, salt, cinnamon, and nutmeg in a large bowl.
2. Add warm milk, pumpkin, egg, and vanilla. Mix into a shaggy dough.
3. Knead 4 minutes, then gradually add softened butter.
4. Knead another 6-8 minutes until smooth and elastic.
5. Cover and rise until approximately doubled, 60-90 minutes.
6. Mix filling ingredients except butter in a small bowl.
7. Roll dough into approximately 14x18-inch rectangle.
8. Spread softened butter evenly over dough, then sprinkle filling.
9. Roll tightly from long edge. Cut into 12 equal rolls.
10. Arrange in greased 9x13 pan. Cover and proof until very puffy, 45-75 minutes.
11. Preheat oven to 350F. Bake 25-30 minutes until lightly golden and centers are cooked.
12. Cool approximately 15 minutes.
13. Beat frosting ingredients until smooth. Spread over warm (not piping-hot) rolls.

Nutrition

Chef's Notes

Chef's Notes: The pumpkin adds moisture and color to the dough - don't be alarmed if it takes slightly longer to rise. Frost while the rolls are still warm so the frosting melts into the swirls. Storage: Store frosted rolls covered at room temperature for 1-2 days, or refrigerate for up to 4 days. Reheat gently. Scaling: At 0.5x, make 6 rolls in an 8x8 pan. At 2x, make 24 rolls in two 9x13 pans. Rise and bake times stay the same.

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