Pumpkin Cinnamon Rolls with Fresh Milled Flour
Pumpkin Cinnamon Rolls with Fresh Milled Flour are soft and fluffy topped with pumpkin spice cream cheese frosting.
Equipment
- 1 scale
Ingredients
For the Dough
- 3/4 cup whole milk warmed to 105 to 110°F
- 1 tablespoon active dry yeast (10g)
- 1/2 cup granulated sugar (110g)
- 1/2 cup pumpkin puree (111g)
- 4 3/4 cups freshly milled hard white wheat flour (650g)
- 2 large eggs room temperature
- 1/2 cup butter softened
- 1 1/2 teaspoons salt (8g)
- 1 teaspoon ground cinnamon (2g)
- 1/2 teaspoon pumpkin pie spice (1g)
For the Filling
- 10 tablespoons unsalted butter softened
- 1 1/4 cups packed light brown sugar (241g)
- 2 1/2 tablespoons ground cinnamon (15g)
- 1 teaspoon pumpkin pie spice (2g)
- 1/2 teaspoon salt (3g)
Before Baking
- 1/3 cup heavy cream (71g) slightly warmed
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1/2 cup butter softened
- 1 teaspoon vanilla extract (6g)
- 3/4 teaspoon pumpkin pie spice (2g)
- 2 cups powdered sugar (215g)
- 2 tablespoons heavy cream as needed
Instructions
- Add the warm milk, yeast, and 1 teaspoon of the sugar to a small bowl. Stir and let sit for about 10 minutes, until bubbly or lightly foamy. 3/4 cup whole milk,1 tablespoon active dry yeast (10g).
- Add the remaining sugar, freshly milled hard white wheat flour, pumpkin puree, eggs, softened butter, salt, cinnamon, and pumpkin pie spice to the bowl of a mixer. Pour in the yeast mixture. 1/2 cup granulated sugar (110g),1/2 cup pumpkin puree (111g),4 3/4 cups freshly milled hard white wheat flour (650g),2 large eggs,1/2 cup butter,1 1/2 teaspoons salt (8g),1 teaspoon ground cinnamon (2g),1/2 teaspoon pumpkin pie spice (1g).
- Mix on low speed until a shaggy dough forms.
- Let the dough rest for 15 minutes to allow the freshly milled flour to hydrate.
- Knead for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky. If the dough feels too firm after kneading, add milk 1 tablespoon at a time. If it remains excessively sticky after the full kneading time, add a small amount of flour.
- Transfer the dough to a lightly greased bowl. Cover and let rise for 60 to 90 minutes, or until doubled in size. The pumpkin makes this dough heavier, so it may take longer to rise.
- While the dough rises, stir together the softened butter, brown sugar, cinnamon, pumpkin pie spice, salt, and vanilla until evenly combined.10 tablespoons unsalted butter,1 1/4 cups packed light brown sugar (241g),2 1/2 tablespoons ground cinnamon (15g),1 teaspoon pumpkin pie spice (2g),1/2 teaspoon salt (3g).
- Grease two 9-inch round baking pans.
- Gently press down the risen dough and transfer it to a lightly floured surface. Roll it into a 14×17-inch rectangle.
- Spread the filling evenly over the dough, reaching close to the edges.
- Using a pizza cutter, cut the dough horizontally into 10 equal strips. Each strip should be approximately 1.4 inches wide and 17 inches long.
- Starting at either end of each strip, roll it into a spiral without pulling or stretching the dough.
- Place 5 rolls in each prepared pan, arranging one roll in the center and four evenly around it.
- Cover the pans and let the rolls rise for 45 to 60 minutes, or until noticeably puffy and beginning to expand toward one another.
- As soon as the rolls begin their second rise, preheat the oven to 350°F.
- When the rolls have finished rising, brush half of the slightly warmed heavy cream evenly over the rolls in each pan.1/3 cup heavy cream (71g).
- Place both pans side by side on the center oven rack. Bake for 20 to 23 minutes, or until the tops are lightly golden and the center rolls are baked through. Rotate the pans halfway through baking if your oven browns unevenly.
- While the rolls bake, beat the cream cheese and butter together until smooth.4 ounces cream cheese,1/2 cup butter.
- Add the vanilla, pumpkin pie spice, and powdered sugar. Beat until creamy.1 teaspoon vanilla extract (6g),3/4 teaspoon pumpkin pie spice (2g),2 cups powdered sugar (215g).
- Add heavy cream as needed until the frosting reaches a soft, spreadable consistency.2 tablespoons heavy cream.
- Let the cinnamon rolls cool for about 10 minutes, then spread the frosting over the warm rolls.
Notes
Pro Tip: Pumpkin makes this dough heavier, so watch the dough instead of relying only on the clock. It may need the full rising time, especially if your kitchen is cool.
Nutrition
Serving: 1g
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