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Pumpkin Cinnamon Rolls

Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 8

Ingredients

  • 1/4 cup warm water
  • 1 packet 1/4 oz. active dry yeast
  • 1/4 cup warm milk
  • 1/4 cup butter melted
  • 1 large egg
  • 1 cup pumpkin puree
  • 4 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Filling
  • 1/4 cup butter softened
  • 1 cup light brown sugar
  • 1 tablespoon ground cinnamon

Maple Cream Cheese Glaze:

  • 4 ounces cream cheese softened
  • 2 cups confectioners sugar
  • 2 tablespoons milk
  • 3 tablespoons maple syrup

Instructions

  1. In a small bowl add water and sprinkle with yeast.
  2. Set aside to proof, about 10 minutes.
  3. In a large mixing bowl add proofed yeast, milk, butter, egg, pumpkin puree, flour, sugar, salt, cinnamon, ginger, nutmeg and cloves.
  4. Using a dough hook attachment mix on low for about 5 minutes until dough is combined and pulls away from the sides.
  5. Place dough in a large greased bowl and cover with plastic wrap.
  6. Let rise until doubled in size for an hour.
  7. Generously grease two 8-inch cake pans.
  8. In a small bowl stir together brown sugar and cinnamon.
  9. Punch down dough and place on a well floured surface.
  10. Roll out dough to a 20 x 14 inch rectangle.
  11. Spread top of dough with butter and sprinkle with brown sugar and cinnamon mixture.
  12. Starting on the longer side, roll dough in a tight spiral.
  13. With a sharp knife cut 18 1-inch slices and place 9 slices into each cake pan.
  14. Cover with plastic wrap and let rise for another hour.
  15. Preheat oven to 350 degrees.
  16. Bake for about 25 minutes until golden brown.
  17. Cool on a wire rack.
  18. While rolls are baking, add cream cheese, confectioners sugar and milk to a large bowl and beat with an electric mixer until creamy.
  19. Stir in maple syrup.
  20. Drizzle glaze over warm rolls.