Recipe Week II: Pumpkin Cinnamon Rolls

It’s Friday!! However, that also means the conclusion of our recipe week. We are so thankful to all those who participated! We would like to wrap up with week with a very “comfort food” recipe from Foodess, Pumpkin Cinnamon Rolls (yummmm)! Don’t those sound like the perfect Sunday morning breakfast?? We would love to hear how everyone will be spending this beautiful fall weekend! 
Recipe and Photography by Jennifer Hill Pallian of Foodess
Serves: 18
Milk should be warm, but not hot to touch – you should be able to hold your pinkie finger in there without burning it. Microwave it in 20 second intervals.
For rolls:
¾ cup milk, warmed
2 ¼ tsp active dry yeast
½ cup + 1 tsp granulated sugar
¼ cup butter, melted and cooled
3 eggs, room temperature
1 cup pumpkin puree
6 cups (approx.) all purpose flour, divided
oil, for bowl
For filling:
1 cup butter, softened
1 ¼ cup brown sugar
1 1/2 tbsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
For icing:
4 ounces (1/2 cup) cream cheese, room temperature
¼ cup butter, softened
1 cup confectioners’ sugar
½ tsp vanilla extract
4-6 tbsp buttermilk (or milk)


In the bowl of a standing mixer, combine warm milk and 1 tsp granulated sugar. Sprinkle with yeast and let stand 10 minutes, until frothy.Meanwhile, whisk melted butter, remaining ½ cup sugar, eggs and pumpkin puree together in a medium bowl.Use the paddle attachment to beat 2 cups of the flour into the frothy yeast, then beat in the pumpkin mixture.Switch to dough hook attachment and, on the lowest mixer speed, add remaining 4 cups of flour one cup at a time until the dough forms a ball that pulls away from the sides of the bowl, but still sticks to the bottom. You may need a bit more or a bit less flour.Let the mixer continue to knead the dough on low until the dough is smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl, turning dough to coat completely with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 ½ hours.Turn dough onto a floured surface and roll it out into a rectangle about ⅛” thick. **See note.For filling, spread softened butter over the surface of the dough using your hands to cover evenly. Combine brown sugar and spices in a small bowl, and sprinkle over the butter. Starting with the edge closest to you, gently roll the dough, jelly-roll style, to form a log. Cut log in half, then cut each half into 18 even pieces. Arrange in two 9×13” baking dishes,cover with a clean dish towel, and place someplace warm to rise until doubled in volume once more, another 60-90 minutes.Brush top of buns with milk and bake at 350 degrees F for 20-25 minutes, until golden brown but still soft.
For icing:
In the bowl of your stand mixer, combine cream cheese, butter, confectioners’ sugar and vanilla extract. Beat until light and fluffy. Add buttermilk a tablespoon at a time until desired consistency is reached.


**I made one giant rectangle of dough (20×26”) but you might find it easier to divide the dough in half and roll each half out separately, making one rectangle at a time.
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