Pumpkin Cinnamon Rolls

Ingredients

6 tablespoons unsalted butter divided

1/2 cup whole milk warmed but not over 116°F

2 1/4 teaspoons active dry yeast from 1 envelope yeast

3 1/2 cups all-purpose flour plus extra for rolling out

1/4 cup light or dark brown sugar packed

1/4 cup granulated sugar

1 teaspoon table salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cardamom optional

1/4 teaspoon ground ginger

2/3 cup pumpkin puree canned or homemade

1 large egg

oil for coating rising bowl

3/4 cup light or dark brown sugar packed, for filling

1/4 cup granulated sugar for filling

1/8 teaspoon table salt for filling

2 teaspoons ground cinnamon for filling

4 ounces cream cheese softened, for glaze

2 tablespoons milk or buttermilk for glaze

2 cups powdered sugar sifted, for glaze

vanilla extract optional, for glaze

Equipment

saucepan

electric mixer

9-inch round cake pans

parchment paper

rolling pin

Directions

Melt your butter and brown it for extra flavor. Remove from heat, set aside to cool slightly. Combine warmed milk and yeast in a small bowl and set aside. In the bottom of an electric mixer bowl, combine flour, sugars, salt, and spices. Add 1/4 cup of melted butter, yeast-milk mixture, pumpkin, and egg. Mix until combined, then switch to a dough hook and run for 5 minutes on low. Scrape mixture into a large oiled bowl, cover, and set aside for 1 hour to rise.

Line the bottom of two 9-inch round cake pans with parchment paper, butter the sides, and the paper. Scoop dough onto a well-floured surface and roll into a 16×11-inch rectangle. Brush reserved melted butter over dough, sprinkle evenly with filling mixture. Roll dough into a tight spiral and cut into approximately 1-inch sections. Divide buns between prepared pans, cover with plastic wrap, and let rise for another 45 minutes.

Heat oven to 350°F. Make the glaze by beating cream cheese until light and fluffy, add powdered sugar, vanilla, and milk until desired consistency. Remove plastic from buns and bake for 25 minutes, until puffed and golden. Transfer buns to wire racks and drizzle with glaze.