Maple Cream Cheese Frosting on Pumpkin Cinnamon Rolls

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Maple Cream Cheese Frosting

• 8 oz cream cheese, at room temperature
• 1 stick salted butter, at room temperature
• 2 tbsp maple syrup
• 1/2 teaspoon vanilla
• 2 1/2-3 cups powdered sugar
• 1-2 tablespoons warm water

Combine all of your ingredients in a large bowl, using a beater cream until smoothe adding warm water 1 tablesoon at a time as needed.

Pumpkin Cinnamon Rolls

Dough * 1/4 cup warm water, about 110 degrees * 2 1/4 teaspoons active dry yeast * 1/3 cup milk, warmed * 1 tablespoon butter, melted * 1 large egg * 1 cup pumpkin puree, unpacked * 1/2 cup dark brown sugar * 1/2 teaspoon vanilla * 1 teaspoon salt * 1 teaspoon cinnamon * 1/2 teaspoon nutmeg * 1/4 teaspoon turmeric, optional

Filling * 4 tablespoons butter, melted * 1/2 cup sugar * 1/2 cup brown sugar * 1/2 tablespoon cinnamon * 1/2 teaspoon nutmeg * 1/4 teaspoon ginger * 1/8 teaspoon cloves * Warm oven to 200 degrees. Grease a large bowl with olive oil, set aside.

In the bowl of a kitchen aid mixer fitter with the whik attachment combine yeast and warm water. Let sit for a few minutes, until it begins to thicken.

Add milk, butter, egg, and pumpkin to the yeast mixture. Mix on low until well combined. With mixer on low add sugar, vanilla, and spices. Mix until just incorporated.

Switch to the dough hook attachment. Set the mixer on low and add the flour one cup at a time. Stop between cups to scrape down the sides of the bowl.

Once the flour is incorporated set the mixer on low and allow the dough to knead until smooth and elasticy. Be patient, this step is important to get fluffy tender layers of cinnamon roll that you can peel apart. This is a good time to turn the oven off.

Move the dough into the large greased bowl. Cover tightly with cling wrap and mark the current size with an expo marker as shown above. This makes it much easier to tell when the dough has doubled in bulk.

Let the dough rise in the warmed oven until doubled in bulk, about an hour.

In a medium bowl combine your sugars and spices, set aside.

In a small bowl melt your butter, set aside.

Once the dough has doubled in size and passes the finger test turn it out onto a lightly floured surface. Roll it into a 12×22″ rectangle.

Brush the top of the dough generously with melted butter. Sprinkle your sugar mixture evenly across the top. If you want a really gooey center create a little ridge of the sugar mixture along the edge closest to you. This will be your starting point for rolling it up.

Staring at that edge closest to you fold the dough over the cinnamon sugar ridge, brush the top with melted butter, roll the dough tightly away from you. Work slowly along the roll keeping it rolled tightly and brushing with melted butter as needed.

When you reach the end flip the log you have created seam side down. It should be about 24″ long and at this point I usually measure it and stretch the dough as needed.

Using a sharp serrated knife cut the log into 12 2″ rolls.

Place the sliced rolls into a prepared 9×13 pan. Be sure to leave space between the rolls. Cover the pan of rolls loosly with a damp towel and allow to rise for at least 40 minutes.

Preheat the oven to 375. Bake for 15-20 minutes, until lightly golden brown and cooked through. Keep a close eye on them the last 5 minutes to be sure they do not over brown.

While the rolls are baking make the Maple Cream Cheese Frosting.

If these buns wont be eaten all at once store the cinnamon buns at room teperature and the frosting in the refiridgerator. This will keep them from drying out and allow you to heat them up as desired.

If you would like to make these the night before simply cover the pan of rolls tightly with cling wrap before letting them rise a second time. Refridgerate them over night and allow them to come to room temperture an hour before you need to bake them.

bon appetit