Pumpkin Cinnamon Rolls 🎃

🥐 Pumpkin Cinnamon Rolls

🌟 Recipe details

• Kind : Breakfast / Dessert
• Kitchen : American
• Servings: 12 rolls
• Total time: 2 hours 40 minutes

📝 Ingredients

Dough

• 3 1/4 cups (405 g) all-purpose or bread flour (+ a little extra for the work surface)
• ¾ cup (150 g) pumpkin puree
• ⅓ cup (85 g) warm plant-based milk
• ½ cup (115 g) margarine, room temperature
• 3 tbsp (40 g) sugar (white, brown or coconut)
• 2 1/2 tsp (8 g) instant dry yeast
• 1 tsp pumpkin pie spice
• Pinch of salt

Trim

• ½ cup (100 g) brown sugar or coconut
• ⅓ cup (75 g) melted margarine
• 1 1/2 tbsp (12 g) pumpkin pie spice
• ½ tsp vanilla extract (optional)
• ½ to ¾ cup (50-75 g) chopped nuts (optional)

Icing

• ½ cup (120 g) Philadelphia-style cream cheese
• 3 tbsp (40 g) margarine
• 1 cup (100 g) icing sugar
  (Adjust with plant-based milk for a thinner consistency or more icing sugar for a thicker consistency)

👩‍🍳 Instructions

1. Prepare the dough

1. Mix all ingredients until a smooth and elastic dough forms (5 min).
2. Cover and let rise for 1 hour until the dough has doubled in volume.

2. Prepare the filling

1. Mix sugar, margarine, spices and vanilla to obtain a smooth paste.

3. Form the rolls

1. Grease or line a mold (28 x 18 cm).
2. Spread the dough into a rectangle (30 x 45 cm, 1 cm thick).
3. Spread the topping and add the nuts if desired.
4. Roll and cut into 12 rolls.
5. Place in the mold, cover, let rise for 1 hour.

4. Cooking

1. Preheat the oven to 180°C.
2. Cook for 24-29 minutes until golden brown.

5. Icing

1. Mix together all the ingredients for the icing.
2. Spread over the slightly cooled rolls.

💡 Tips

• Yeast other than instant: activate in warm milk before use.
• Homemade spices: 1 tbsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, ½ tsp cloves.
• Extra soft: pour 75g of hot cream between the rolls before cooking.
• Icing variation: replace icing sugar with maple syrup, 1 tbsp at a time.