Pumpkin Cinnamon Rolls

By á-48467

Ingredients

• For the Dough
• 1/4 c (60mL) nonfat milk
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• 1/2 tbsp (7g) unsalted butter, melted
• 1/4 tsp (2g) salt
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• 1/4 c (53g) light brown sugar, divided
• 2 1/4 tsp (7g) yeast*
• 1 c (244g) pumpkin purée (NOT pumpkin pie filling)
• 4 tsp (9g) ground cinnamon
• 1 tsp (5mL) vanilla extract
• 3 1/2 – 4 1/2 c (420-540g) all-purpose flour
• for the filling
• 1/2 c (106g) light brown sugar
• 1 tbsp (8g) ground cinnamon
• 1 tbsp (14g) unsalted butter, melted

Details

Adapted from amyshealthybaking.com

Preparation

Step 1

To prepare the dough, combine the milk, butter, salt, and 1 teaspoon of sugar in a microwave-safe bowl. Microwave on HIGH for 20-second intervals, stirring for 1 minute after each one, until the butter melts. The mixture should feel warm but not hot (about 110°F). Add the yeast, and let the mixture sit for 10-15 minutes or until frothy.
Stir in the remaining sugar, pumpkin, cinnamon, and vanilla. Mix in the flour, about ½ cup at a time, until it forms a dough and no longer sticks to the sides of the bowl (generally around 3 cups total). Turn the dough out onto a well-floured surface, and knead for a few minutes, or until the dough mostly springs back when you gently press your index finger into it. Let the dough rest while preparing the filling.
To prepare the filling, stir together the brown sugar and cinnamon in a small bowl.
Lightly coat a 9”-round pan and mini loaf pan with nonstick cooking spray.
On a clean, well-floured surface, roll out the dough into a 16x10” rectangle. Brush with the melted butter and sprinkle with the cinnamon sugar, leaving a ½” border on the two longer edges. Gently pat the cinnamon sugar into the dough with your palms. Carefully roll up into a log from one long edge to the other. Slice into 16 rolls using unscented dental floss (as described [here|http://amyshealthybaking.com/blog/2014/06/23/overnight-whole-wheat-blueberry-rolls. Arrange 13 rolls into the 9”-round pan and 3 rolls into the mini loaf pan. Cover the pans with a clean towel, and place in a warm draft-free place for 30-45 minutes, or until doubled in size.
Preheat the oven to 350°F. Once the rolls have risen, bake them at 350°F for 17-20 minutes, or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.