Perfect for fall, these sweet pumpkin spice rolls will melt in your mouth and make you wish it was the year-round pumpkin spice season!
2/3 cup (163g) whole milk, heated for about 30-45 seconds in the microwave
5 tablespoons of sugar, divided
2 teaspoons active dry yeast
2 large eggs, at room temperature
2 3/4 cups (344g) all-purpose flour
1 teaspoon kosher salt
1/2 cup (113g) unsalted butter, cut into 1-inch pieces, at room temperature
1/2 tablespoon unsalted butter, melted
1/2 cup (1 stick or 113g) unsalted butter, softened
1/2 cup (123g) pumpkin puree (not pumpkin pie filling)
1 1/2 cups (300g) of packed brown sugar
2 teaspoons of homemade pumpkin pie spices*
1/2 cup (55g) nuts, finely chopped
CREAM CHEESE GLAZE
4 ounces cream cheese, at room temperature
1/4 cup (1/2 stick or 56g) butter, at room temperature
2 cups (250g) of confectionery sugar
2-3 tablespoons of whole milk or whipped cream.
In a medium bowl, combine milk and a tablespoon of sugar. Sprinkle yeast over milk and beat to mix. Let stand until yeast is frothy, about 5 minutes. Add eggs; beat until soft.
In bowl of stand mixer with dough hook, combine remaining 4 tablespoons sugar, flour and salt. Add milk mixture. With the mixer running, add the butter, one piece at a time, mixing well between the additions.
Mix at medium speed for 1 minute. Knead at medium-high speed until dough is smooth, about 5 minutes.
Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap.
Let dough rise in a warm, draught-free area until it doubles in size, about 1 hour.
When ready, tap the dough, turn it over on a floured surface and roll it into a 10×15 rectangle (it should be about 1/4 inch thick).
In a medium bowl combine butter, pumpkin puree, brown sugar, pumpkin pie spice and finely chopped nuts with a fork or spatula. Mix well.
Spread the pumpkin mixture over the dough, leaving a 1/2-inch edge at the far end. Roll up the dough, pinching with your fingers to keep it well rolled up. Press the seam to seal before placing the seam side of the log down.
Use a very sharp knife and cut the dough into 12 equal pieces. Place it in a greased baking pan of 9 x 13 inches.
Place the rolls in a hot dry space and let them rise for 1 hour. (They will rise more when baked).
Bake at 350°F for about 25-30 minutes, or until lightly browned. Let cool on a wire rack for at least 5 minutes.
While the rolls are cooling, mix the cream cheese, butter, confectioner’s sugar and 2 tablespoons of milk on top for about 5 minutes. It should be very soft and spongy. If it is not liquid enough for your taste, add another spoonful of milk. Spread over all the hot rolls and serve.
NOTES ON THE RECIPE
*If you are using store-bought pumpkin pie spices, use up to 4 teaspoons instead of 2.
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