Pumpkin Cinnamon Rolls

By Texaschef11

Ingredients

• 1 package dry active yeast
• 1/4 cup warm water (100 to 110 degrees)
• 3 1/2 cups flour (plus more if needed)
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup canned pumpkin
• 1/2 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• Filling
• 1/3 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 2 Tablespoons ground cinnamon

Preparation

Step 1

In large mixing bowl, combine the package of dry active yeast with the 1/4 cup of warm water (100 to 110 degrees). Let it sit for about 5 minutes.

Use the paddle attachment to mix the following ingredients. Add the 3 cups of flour, 1/2 cup at a time. Then add in the 1/2 cup of canned pumpkin.

Now add in the 1/2 cup of sugar, 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground nutmeg. Mix to combine. Slowly pour in the 1/2 cup of whole milk and the 1/4 cup of melted unsalted butter.

At this point, you may need more flour which I sometimes do. Add in more flour until the dough isn’t incredibly sticky.

Switch to a dough hook and mix the dough for about 8 minutes on low speed. If you need to add more flour still, add a little bit more.

Once the dough is done mixing, sprinkle some flour on the counter and knead the dough for about 2 minutes.

Put the dough in a lightly greased bowl and cover it with a damp towl or plastic warm. Place the bowl in a draft free warm area and allow to rise for about 1 hour, until it’s doubled in size.

Sprinkle some flour on the counter and roll the dough out into a 16 by 14 rectangle. Spread the 1/3 cup of softened unsalted butter over the dough. Evenly sprinkle the brown sugar and cinnamon mixture over the dough and leave a 1 inch border.

Tighly tuck in the corners of the dough and begin rolling the dough away from you. Tucking in the corners helps the keep in the filling inside and helps roll up the dough tighly.

Once it’s rolled up. pinch the seams together to ensure that the filling stays inside and the rolls don’t fall apart.

Using a string or serrated knife, cut off both ends of the dough and discard these ends. I do this because there really isn’t any filling on the end pieces.

Cut the dough into about 10 – 12 pieces using a string or serrated knife. I typically cut my rolls into 1 1/2 inches and end up with 10 rolls. Here’s my easy method to cut the rolls.

Place the rolls into a lightly greased 9 by 13 baking pan and cover with a damp towel or plastic wrap. Place in a draft free warm area and allow the rolls to rise for about 45 minutes.

Preheat the oven to 375 degrees and bake the pumpkin cinnamon rolls for about 20 minutes, until they’re golden brown.

Take the pumpkin cinnamon rolls out of the oven and slather with a thick layer of my cream cheese frosting while they’re still warm