Pumpkin Cinnamon Rolls with Spiced Icing
Let's preface this with: please forgive me for not typing any relate-able excerpts. I'm trying to punch out as many recipes I can before the holidays. This recipe is a tweak of one of my food blog heros: A Cozy Kitchen's Pumpkin Cinnamon Rolls.
1/4 cup lukewarm milk
1 packet active dry yeast, about 3/4 tablespoon
3 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon kosher salt
1/2 cup Pumpkin Puree
3 tablespoons white granulated sugar
1 large egg
1/2 cup unsalted butter, cubed and at room temperature
1/2 cup unsalted butter, softened at room temperature
2 tablespoons Ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1/3 cup brown sugar
1 teaspoon pure vanilla extract
Pinch of kosher salt
3 tablespoons unsalted butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
OPTIONAL: 2 full droppers of Receptra Naturals CBD oils
TO MAKE THE DOUGH:
Add the lukewarm milk to stand mixer bowl. Mix in the active dry yeast and allow it to stand and activate, about 8 minutes, until it blooms (foamy).
To a medium bowl, whisk together the flour, pumpkin pie spice and salt.
To the stand mixer bowl (with the yeast), mix in the pumpkin, sugar and egg.
Add the entire flour mixture into the stand mixer bowl.
Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.Knead on medium speed for about 5 minutes. When the dough becomes cohesive and not sticky, remove the dough from the hook and the bowl and form it into a ball.
Transfer the ball of dough to a clean, lightly greased bowl (I cleaned my stand mixer bowl and greased it). Cover with plastic wrap or a clean kitchen towel, set it aside to rise for at least 2 hours or overnight. (If you’re going to let it rise overnight, place it in the fridge.)
TO MAKE THE FILLING:
To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, pumpkin pie spice, brown sugar, vanilla and salt. Mix and mash until the filling is completely smooth.
TO ASSEMBLE THE CINNAMON ROLLS:
Remove the dough from the bowl. Place dough on a lightly floured surface.
Flour your rolling pin and roll the dough into a 1/8-inch thick rectangle.
Add the filling to the rectangle of dough, spreading it out into a thin layer.
Roll up the dough into a pinwheel. Divide the dough into two and transfer to a cutting board. Place it in the freezer to chill for 10 minutes.
Remove from the freezer and slice the rolls into 2-inch rolls, trimming the ends off.
Transfer the cinnamon rolls to a greased 9 x 9 baking dish. Cover with a kitchen towel and allow to rise for an additional 45 minutes.
Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes.
TO MAKE THE SPICED GLAZE:
To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, beat together all the ingredients for about 1 minute, until light and fluffy. A Cozy Kitchen put cream cheese in hers, which makes for a fluffier and denser glaze. I prefer to go light on the icing, but that's your preference.
When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls.