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Pumpkin and Cranberry Cinnamon Rolls

Print Recipe
Servings 1 dozen

Ingredients
  

Dough

  • 1/2 cup warm milk
  • 2 1/2 tsp instant dry yeast
  • 2 tbsp brown sugar
  • 1/4 teaspoon salt
  • 4 tablespoons butter room room temp
  • 1 egg
  • 1 cup pumpkin puree
  • 3 1/2 - 4 1/2 cups all-purpose flour

Filling

  • 1/4 - 1/2 cup melted butter
  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • 1 can cranberry sauce optional

Cream Cheese Glaze

  • 4 oz cream cheese
  • 4 tbsp butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 3 tbsp milk

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, yeast, sugar, salt, butter, egg and pumpkin puree.
  • Add 3 cups of flour and mix on low speed.
  • Once the flour starts to incorporate into the dough, increase the speed to medium. At this point you will add more flour as needed (no more than a 1/2 cup at a time). You want to get to a point where the dough pulls away from the sides of the bowl. The dough should be tacky, but not stick to your figures and have an elastic consistency . When it comes to bread making you should go by feel.
  • Lightly grease a medium mixing bowl and transfer the dough to the bowl. Cover the bowl with a towel and let rise until the dough is double in size (about 1 hour).
  • Once the dough has risen, lightly grease a large cutting board or workspace. Punch down the dough and transfer to the greased workspace.
  • Roll the dough into a rectangle that is about 12inch by 18inch.
  • Add the filling:
    Without Cranberry Sauce: Melt 1/2 cup melted butter and spread onto the entire surface of the dough, making sure to get to the edges, then sprinkle the brown sugar/cinnamon mixture on top of the butter.
    With Cranberry Sauce: Melt 1/4 cup butter and spread on the entire surface of the dough. Over the butter spread an thin layer of cranberry sauce. Sprinkle brown sugar/cinnamon mix on top of the cranberry sauce.
  • Tightly roll up the dough lengthwise. Using plain dental floss, cut the dough into one inch pieces.
  • Place each piece into a greased 9×13 baking dish. Cover and let rise 30-60 minutes.
  • While the rolls rise, preheat the oven to 350 degrees. Bake for about 25-30 minutes or until they are lightly golden brown on the top.
  • While the rolls are baking make with cream cheese glaze.
  • Once the rolls are done baking allow them to cool slightly then top with cream cheese glaze and serve warm.

Cream Cheese Glaze

  • In a mixer beat together the cream cheese and butter until smooth and fluffy. With the mixer on low speed, add the powdered sugar, vanilla and 2 tablespoons milk and mix until fully incorporated. If needed, add more milk till you achieve a pourable consistency (but not too thin). The glaze will thin out once you pour it on the warm cinnamon rolls.

Notes

Overnight Instructions:  Follow the instruction up until step 9, but no need to let rise 30 minutes.  Immediately wrap the baking dish with plastic wrap and place in the fridge overnight.  In the morning, remove from the fridge and allow to come to room temperature (about 1 hour).