Pumpkin Cinnamon Rolls
1/3 cup milk, lukewarm, about 90° F
3 tbsbutter, melted
1/2 cup canned pumpkin
2 tbs light brown sugar, packed
1/4 tsp ground cardamom or nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 large egg, lightly beaten
2 1/2 tsp instant yeast
2 1/2 cups all-purpose flour, 11 1/2 ounces
5 tbs butter, softened, salted or unsalted
1/2 cup light brown sugar, packed
1 tbs ground cinnamon
3-oz cream cheese, softened
1 1/2 cups powdered sugar
2 tsp softened butter
2 to 5 tbs milk or light cream, or enough for desired consistency for drizzling or spreading
In a mixing bowl, bread machine, or bowl of electric stand mixer, combine the milk and 3 tbs of melted butter. Add the pumpkin, 2 tbs of brown sugar, the cardamom or nutmeg, ginger, and salt. Add the egg, the flour, and the yeast. With the dough hook or by hand, mix to form a dough, or set the bread machine on the dough cycle. Knead for 6 to 8 minutes.
Butter a large bowl.
Put the dough in the bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place for about an hour, or until doubled in volume.
On a floured board, roll the dough out into a rectangle about 10 inches x 15 to 16 inches.
Spread 5 tbs of softened butter over the dough to within about 1/4 inch of one of the long edges (so it will seal when you roll it).
Combine the 1/2 cup of brown sugar with the 1 tbs of cinnamon. Blend thoroughly. Spread the mixture over the butter layer. Dab a water-moistened finger along the bare long edge. Roll up tightly from the other long edge and seal, pinching the seam lightly.
Place on a parchment paper lined baking sheet and put in the freezer for about 30 minutes to firm the roll for cutting.
Line a 9-inch square baking pan with parchment paper. Heat the oven to 375° F.
Cut the roll into 1- to 1 1/2-inch slices. Arrange in the prepared baking pan. At this point, you can cover with plastic wrap and let them rest for 30 minutes, or cover tightly and freeze for up to 1 month.
If starting with frozen rolls, take them out of the freezer about 1 hour before baking.
Bake for 20 to 25 minutes, until browned and puffy.
Remove and let them cool slightly while you prepare the icing.
Combine the softened cream cheese with the powdered sugar, 2 tsp of softened butter, and a tbs of milk. Beat with an electric mixer, adding more milk or cream until the icing is a good consistency for spreading or drizzling. If the rolls are still quite warm, it will thin and run down the sides as you spread. If not that warm, you might want to drizzle. Makes about 12 to 15 pumpkin cinnamon rolls.
Note: This is quite a bit of work, but the good news, as mentioned above, you can freeze and use as needed. Personally, I freeze in two-roll portions and then bake up as needed;-D