White Chocolate Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
makes 15 cinnamon rolls
1/4 C warm water
1 packet active dry yeast
1/3 C warm milk
3/4 C pumpkin puree
1 T melted butter
3-4 C all-purpose-flour
1/2 C brown sugar
1 t salt
1 t cinnamon
1/4 t ground ginger
1/2 C butter softened
3/4 to 1 C brown sugar
pumpkin pie spice
3/4 C white chocolate chips
4oz cream cheese
4-6 T maple syrup
4 T butter softened
1 T vanilla
2-4 C powdered sugar
milk for thinning to desired consistency
1. In the bottom of the bowl of your stand mixer fitted with paddle attachment, combine warm water and yeast. Let sit for 5 minutes until yeast activates.
2. Add milk, pumpkin puree, beaten egg, melted butter, and about 1 1/2 C flour, brown sugar, salt, cinnamon and ginger. Beat for about 2 minutes on medium-high speed.
3. Switch out paddle attachment for the dough hook attachment. Slowly add remaining flour, a little at a time, until dough becomes smooth and stretchy. I did all the kneading in the mixer with the paddle attachment, but if you don’t have one, remove the dough from the mixing bowl, and knead out on a floured surface until ready.
4. Place dough in a greased bowl and turn dough around in bowl so the entire ball is slightly coated in grease. Cover with plastic wrap and let sit in a warm place for about an hour until dough is doubled in size.
5. Roll out dough in a large rectangle on a slightly floured surface – 18-20 inches. Smear surface with slightly melted butter. Sprinkle with brown sugar, cinnamon, and pumpkin pie spice. Sprinkle with white chocolate chips. Carefully roll dough (hot dog or long way) into a log and pinch the ends. Using a string slid under the log and pulled together, pinch the log into 15 slices.
6. Place slices in a greased 9×13 baking pan. Cover with a towel and let rise for 45 minutes until doubled in size. Mine took about an hour, so keep an eye on it. Preheat panggangan to 375 degrees.
7. Bake for about 15 minutes, until golden. Remove from oven.
8. Prepare frosting while pumpkin rolls are baking – beat softened cream cheese, butter, and maple syrup together until combined. Add vanilla, powdered sugar, and milk until you gain your desired consistency – I like mine more like frosting vs. glaze, so it’s up to you! Frost pumpkin rolls while warm, and serve right away. Reheat if serving later. They taste great cold, but AMAZING warm.
recipe adapted from: chef-in-training