Small Batch Pumpkin Spice Cinnamon Rolls
Prep Time: 30 minutes | Rise Time: 2 hours | Cook Time: 30 minutes | Total Time: 3 hours
Ingredients:
For the dough:
3 cups (360g) all-purpose flour
2 tbsp light brown sugar
3/4 tsp ground cinnamon
1/2 packet (1 and 1/2 tsp) rapid yeast
1/2 tsp salt
3/4 cup milk
3 tbsp unsalted butter, melted
1 medium egg, room temperature
For the pumpkin butter:
1 cup pumpkin puree
1/3 cup water
2 tbsp dark brown sugar
2 tbsp maple syrup
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground allspice
For the filling:
3/4-1 tbsp unsalted butter, melted
1/4 cup dark brown sugar
1 tbsp ground cinnamon
1/2 tsp pumpkin pie spice
2 tbsp pumpkin butter
For the maple cream cheese frosting:
1 tbsp (15g) unsalted butter, softened to room temperature
2 tbsp (27g) cream cheese, softened to room temperature
1 and 1/2 (130g) cups powdered sugar
1 tsp maple syrup
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch of salt
Instructions (yields 8 cinnamon rolls):
For the dough: In the bowl of a stand mixer, combine 1 and 1/2 cups of flour, brown sugar, cinnamon, yeast, and salt. Mix to combine.
In a small saucepan, add the butter and milk until warm and the butter is melted. The mixture should be warm, but not hot (if it’s too hot, it will kill the yeast). Add the warm milk and butter with the egg to the flour mixture.
Beat on low speed, gradually increasing to high until completely combined.
Scrape down the bowl and add one more cup and a half of flour, in small increments, until the dough starts to pull away from the sides of the bowl and form a ball.
Turn the dough out onto a well-floured surface and knead for about 10 minutes. (You should be able to stretch a piece of dough between your fingers without it breaking it - this means the gluten has developed.)
Transfer the dough to a buttered bowl and cover with a clean hand or dish towel. Allow the dough to rise in a warm place for about one hour or until the dough has doubled in size. If your house is cold, then place the bowl with the dough in the oven with the light on.
For the pumpkin butter (makes ~1 cup): Combine all ingredients in a small saucepan. Bring to a boil, then reduce the heat to low. Cook for 20 minutes, stirring often, until the puree has become caramelized and dark brown, with a thick and shiny consistency. Once sufficiently thickened, let the pumpkin butter cool completely before using/storing.
For the filling/assembly: While the dough rises, make the filling. Mix the brown sugar and spices together in a small bowl and set aside.
Once the dough has risen, roll it out into a long rectangle on a well-floured surface.
Mix the melted butter and pumpkin butter together. Spread the mixture over the dough and sprinkle the brown sugar-spice mixture over the butter, pressing it down to adhere.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
Use floss or a very sharp knife to cut the dough into 8 even rolls. Place the rolls in a buttered pan, cover loosely with a dish towel, and allow to rise for another hour until doubled in size and puffed up.
Bake the cinnamon rolls at 350°F for about 30 minutes or until they are golden brown and no longer doughy.
For the maple cream cheese frosting: Meanwhile, make the maple cream cheese frosting. In a bowl, combine the butter, cream cheese, maple syrup, vanilla, cinnamon, and salt. Beat on low speed, gradually increasing to high until light and fluffy. Spread the frosting evenly over the warm rolls.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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