white chocolate pumpkin cinnamon rolls w/ white chocolate cream cheese glaze

By foodiva

Ingredients

• For the rolls:
• 250 g (2 cups) strong white bread flour
• 4 g (1 tsp) fast action yeast
• 1/2 tsp salt
• 50 g (firmly packed 1/4 cup) light brown soft sugar
• 100 g (3.5 oz) pumpkin puree
• 1 egg
• 15 g (1 tbsp) butter, melted
• 40 ml (1/8 cup + 2tsp) milk, lukewarm
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp nutmeg
• pinch of ground cardamom (about 1 pod), optional
• For the filling:
• 100 g (3.5 oz) white chocolate, chopped into small chunks, or 100g chocolate chips
• 75 g (1/3 cup + 2tbsp) light brown soft sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 20 g (2 tbsp) butter, melted
• For the glaze:
• 50 g (2 oz) white chocolate
• 50 g (2 oz) cream cheese
• 2 tbsp (or more) milk

Details

Servings 1
Adapted from domesticgothess.com

Preparation

Step 1

The recipe below makes a fairly generous quantity of glaze (in the photos I hadn’t used all of it), so if you prefer more of a light drizzle than a drenching you may want to halve the quantities (it is

These are a great thing to make ahead, if you want them for breakfast or brunch you can make the dough and assemble them in the evening, leave them in the fridge overnight then let them rise in a warm place for 1-1 1/2 hours in the morning then bake, glaze and devour.

I’ve made a relatively small batch of rolls here, six large or eight small, as I find that most cinnamon roll recipes yield far too many for just two people, but it is easy to double the quantities to make two pans worth if you want.

It is fine to use either canned or homemade pumpkin puree for these, to make your own simply heat the oven to 190°C/375°F/gas mark 5, slice a small pumpkin or butternut squash in half lengthwise and scoop out the seeds, place face down in a roasting tin and bake for about 45 minutes until fork tender. Remove from the oven and allow to cool a little then peel off the skin and puree the flesh in a food processor/with a hand blender/potato ricer until smooth. Don’t use the large carving pumpkins as they are stringy and don’t have much flavour, any variety of small pumpkin or squash is fine, I use butternut squash as it is easy to get hold of and is less stringy than pumpkin (I also read that most canned pumpkin puree is actually butternut squash anyway).

Place the flour in a large bowl, add the yeast to one side and the salt, sugar and spices to the other, add the pumpkin puree, egg, melted butter and milk and mix it all together into a sticky dough ( it will be

sticky!). Knead for 5-10 minutes, this is best done using a stand mixer but can be done by hand; the best way to knead a wet dough by hand is to pull sections of the dough up to stretch them.

Scrape the mixture into a lightly oiled bowl and cover with clingfilm, set aside to rise for 1-2 hours until pretty much doubled in size, meanwhile, line the base of a 20cm round cake tin with greaseproof paper and stir together the sugar and spices for the filling.

When the dough is risen, turn it out onto a well-floured surface and fold it in on itself a couple of times then roll it out into an approximately 25x35cm rectangle. Brush the melted butter all over the surface then sprinkle over the sugar and spice mixture and scatter over the chocolate.

At this point you can either let the rolls rise for about an hour in a warm place until puffy, then bake, or place them in the fridge overnight, then the following morning take them out of the fridge and let them rise for about 1 and a half hours at room temperature before baking.

15 minutes before baking, preheat the oven to 180°C/350°F/gas mark 4, place the tin in the centre of the oven and bake for 25 minutes until they are puffed and golden and smell amazing, I had to cover mine with tin foil after about 15 minutes – keep an eye on them. When they are baked, place the tin on a wire rack while you make the glaze.

Melt the white chocolate, either in a heatproof bowl over a pan of simmering water (don’t let the base of the bowl touch the water), or in 10 second bursts in the microwave. Lightly beat the cream cheese until smooth then stir in the melted chocolate, add the milk until the glaze is a drizzling consistency then drizzle/pour/slather it over the rolls and have at them!

These look to die for! My kind of treat! Love the addition of the pumpkin! #tastytuesdays

AMAZING! I love these! So fluffy and so perfect – thanks for linking to #CookBlogShare

Oh my goodness these look like heaven! I love cinnamon rolls and they are on my list of things to try and make gluten and dairy free! A bit of a challenge but one I am up for, perhaps for Christmas breakfast!! Thanks for sharing.

Wow!! How decadent are these?! I think I may have to make that white chocolate cream cheese frosting to just put on everything and anything! Yum! Happy Fiesta Friday!

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