pumpkin cinnamon rolls
With, guess what...a bourbon cream cheese glaze! Woo bourbon!
Ingredients
Dough
- 2 1/4 tsp active dry yeast
- 1 cup whole milk, warm
- 1/3 cup dark brown sugar
- 4 tbsp butter, melted
- 1 large egg, lightly beaten
- 1/2 cup pumpkin puree
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 4 - 4 1/2 cups all purpose flour
Filling
- 6 tbsp butter, softened
- 2/3 cup dark brown sugar
- 2 tsp ground cinnamon
bourbon cream cheese frosting
- 4 tbsp butter, softened
- 4 oz cream cheese, softened
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1 1/2-2 cups powdered sugar
Instructions
- In a large mixing bowl, combine the yeast, milk, and brown sugar. Let sit until the yeast froths and foams, about 5-10 minutes. Whisk in the melted butter, egg, pumpkin puree, cinnamon, ginger, cloves, and 1/2 teaspoon kosher salt.
- Attach the bread hook to your mixer. Add 3 cups of flour to the bowl and begin to mix on low speed. Add additional flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and becomes soft and tacky. Continue kneading for 10-15 minutes.
- Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
- Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with butter, then sprinkle with the cinnamon sugar. Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. Arrange into the prepared baking dish. Cover and let rest 20-30 minutes longer until puffy.
- Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. Let cool 10-15 minutes.
- In a large bowl, beat the butter and cream cheese on medium speed until combined, then whip in the bourbon and vanilla. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls. ENJOY!
Notes
*Overnight option: Prepare the rolls through step 4, but do not bake. Cover with foil and refrigerate for up to overnight. When ready to bake, let sit on the counter while the oven preheats. Bake as directed; you may need to add a few minutes to the baking time if the rolls are still cold.
*Fridge proof: I tested these rolls with an overnight fridge proof of the dough's first rise. Worked perfectly! Just make sure the bowl is well-covered with plastic wrap so it doesn't dry out.