Name: Pumpkin Cinnamon Rolls
Prep time: 4 h 45 min
Cook time: 30 min
Total time: 5 h 15 min
Ingredients: 3 1/2 cups all-purpose flour; 1 cup pumpkin puree; 3 eggs, room temperature; 2 1/2 teaspoons instant active yeast; 1/4 cup light brown sugar; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 3 tablespoons whole milk; 4 tablespoons butter, melted; 2/3 cup light brown sugar; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 2 tablespoons butter, melted; 4 tablespoons butter, room temperature; 2 oz cream cheese, room temperature; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon salt

Author: Sarah Fennel
Prep Time: 4 hours 45 mins
Cook Time: 30 mins
Total Time: 5 hours 15 mins
Yield: 7 extra large buns

Author: Sarah Fennel
Prep Time: 4 hours 45 mins
Cook Time: 30 mins
Total Time: 5 hours 15 mins
Yield: 7 extra large buns

Units:

Ingredients

For the pumpkin bread

3 1/2 cups all-purpose flour
1 cup pumpkin puree
3 eggs, room temperature
2 1/2 teaspoons instant active yeast
1/4 cup light brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3 tablespoons whole milk
4 tablespoons butter, melted

For the filling

2/3 cup light brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 tablespoons butter, melted

For the frosting

4 tablespoons butter, room temperature
2 oz cream cheese, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

Instructions

In a bowl fitted with a paddle attachment, mix the pumpkin puree and eggs until combined. Add the yeast, sugar, spices, butter, and milk and mix for about 30 seconds. Switch out the paddle attachment for the dough hook. Add in the flour 1 cup at a time, scraping down the sides of the bowl between each addition. Beat the dough on low speed for 10-15 minutes, until the dough is smooth and soft. Add more flour/milk if needed.
Spray a large bowl with non-stick cooking spray. Pat the dough into a ball and place into the bowl. Cover the bowl with plastic wrap and set in a warm place to double in size, about 2 1/2 hours.
Once the dough is done proofing, make the cinnamon filling. Mix the brown sugar and spices together. Melt the butter. Butter either an 8″ cake pan or an 8″ or 9″ rectangular pan. Set everything aside.
On a floured work surface, roll the dough out into a 12″ x 16″ rectangle, with the longer side facing you. Spread the melted butter over the entire surface. Sprinkle the brown sugar mixture over the butter. Using your hands, coat the entire surface of the dough, except for 1 inch at the long side farthest from you. Beginning at the long side closest to you, roll the dough into a long log. Pinch the inch of dough you kept bare of sugar tight to the log. Cut off both ends of the dough so you have an even log. Cut the log into 7 to 9 pieces, depending on what size you’d prefer (I made 7 huge buns). Place each bun into the pan, leaving about 3/4 of an inch in between each bun. Cover again with plastic wrap and allow to rise again for 1 1/2 hours*.
Once the dough has risen a second time, it’s time to get baking. Preheat your oven to 350°F. Remove the plastic wrap and cover the buns with tin foil. Bake the buns for 20 minutes, then remove the tin foil and bake them for another 10 minutes until golden brown.
While the buns are baking, make the frosting. In a standing mixer with a paddle attachment, whip the butter and cream cheese for 2 minutes, until light and fluffy. Add in the vanilla extract, salt, and powdered sugar, beating until just combined.
Allow the buns to cool for 10 minutes, then frost with frosting and enjoy!

Notes

*Pro tip: I covered my buns tightly in plastic wrap and placed them in the freezer at this time. In the morning, I simply took them out, let them sit for 2 hours, and then baked them!