Pumpkin Cinnamon Rolls with Orange Cream Cheese Icing

By mahto

Ingredients

• For the Dough
• 2 tablespoons active dry yeast
• 1/2 cup milk, warmed to 115° F
• 4 cups all-purpose flour
• 1/3 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 tablespoon salt
• 4 tablespoons unsalted butter, softened
• 3 eggs
• 1 cup pumpkin puree
• 1/2 cup cream cheese, softened
• For the Filling
• 1 cup light brown sugar
• 1/2 cups unsalted butter
• 2 tablespoons cinnamon
• 1/2 teaspoon orange zest
• For the Icing
• 1/2 cup cream cheese
• 1 cup confectioner’s sugar, sifted
• 3 tablespoons orange juice

Details

Servings 1
Adapted from food52.com

Preparation

Step 1

Combine the yeast and the warm milk and let sit until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with the dough hook combine the flour, sugar, spices, and salt. Add in the eggs, pumpkin purée, and yeast mixture. Mix until just combined, then add the butter. Mix the dough until well combined, then knead the dough for 5 minutes until smooth and elastic. The dough will stick to the bottom of the bowl, but resist the temptation to add more flour.

When the dough is almost finished rising, prepare the filling by browning the butter in a skillet until it is golden and toasty. Let the butter cool slightly, then combine it with the brown sugar, cinnamon, and orange zest. Prepare two 8- or 9-inch baking pans by buttering or oiling them generously.

Starting from the bottom, gently roll the dough into a log. Use a serrated knife and use very, very gentle and even pressure to cut the log into generous 1-inch slices. Gently place the cut rolls into the prepared pans, cover, and let rise until almost doubled in size, 1 to 1 1/2 hours.

Twenty minutes before you are ready to bake the rolls, preheat your oven to 350° F. Bake the rolls until they are cooked through and lightly golden, 20 to 25 minutes.

While the rolls are baking, prepare the glaze by whisking the cream cheese, confectioner’s sugar, orange juice, and a tiny pinch of salt together until smooth.

Let the rolls cool for about 5 minutes before glazing and digging in. Be judicious with the glaze -- a little goes a long way.