Pumpkin Cinnamon Rolls with Orange Cream Cheese Icing

Alright, here it is. The long-awaited recipe for the cinnamon rolls! I say long-awaited, but it’s only been 4 days since I first posted a picture on Facebook and Instagram. ;-) I received many comments and inquiries, though, so I know y’all are all excited! I know everyone will be spending Thanksgiving with their family tomorrow, and I can tell you one thing. THIS is the perfect breakfast item to make and it’ll impress all your family and friends!

The pumpkin dough is initially rolled out and cream cheese is spread all over. Then the dough is folded, rolled again and sprinkled with a browned butter, cinnamon and brown sugar mixture. Yes, you heard me correctly – browned butter. Yum! The baked rolls are then slathered with orange-flavored cream cheese icing. Mmm… it seriously doesn’t get better than this, folks.

I mean, just look at the picture…

Pumpkin Cinnamon Rolls with Orange Cream Cheese Icing

And another…

Pumpkin Cinnamon Rolls with Orange Cream Cheese Icing

I apologize because I unfortunately ran out of time and wasn’t able to get step-by-step pictures posted, so if you need to see some visuals please visit the original recipe on Food52’s site. The link is listed below in the recipe. If I’m able to snap some pictures of my own, I’ll upload them at a later point in time.

This will be my last post for about a week as I’m on vacation with family for the holidays. I, like many other Americans, find myself reflecting this time of the year on all the things I have to be thankful for. My list seems to increase every year, and for that alone I am both blessed and thankful. I want to thank you all – my family, friends and people I’ve never even met – for all your support with my blog. It’s only been 4 months, but it’s been an awesome 4 months so far! I hope you and your loved ones have a wonderful, happy and safe Thanksgiving!

Pumpkin Cinnamon Rolls with Orange Cream Cheese Icing
Adapted from Food52
Yield: 18-20 Rolls

Dough:
2 Tablespoons active dry yeast
1/2 cup milk, warmed
4 cups all-purpose flour
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 teaspoons salt
4 Tablespoons butter, softened
3 eggs
1 cup pumpkin puree
1/2 cup cream cheese, softened

Filling:
1 cup light brown sugar
1/2 cup butter
2 Tablespoons ground cinnamon
1/2 teaspoon orange zest

Icing:
1/2 cup cream cheese
1 cup confectioner’s sugar, sifted
3 Tablespoons orange juice
Pinch of salt

1. Combine the yeast and warm milk and let sit until foamy, about 5 minutes.

2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, spices and salt. Add in the eggs, pumpkin puree and yeast mixture. Mix until just combined and then add the butter. Mix the dough until well combined and then knead the dough for 5 minutes until smooth and elastic. The dough will stick to the bottom of the bowl, but resist the temptation to add more flour.

3. Transfer the dough to a clean, greased bowl and cover with plastic wrap. Let the dough rise until doubled in volume, 1 – 1 1/2 hours at a warm room temperature. When the dough is almost finished rising, prepare the filling by browning the butter in a skillet until it is golden and toasty. Let the butter cool slightly and then combine it with the brown sugar, cinnamon and orange zest. Generously grease 2 8- or 9-inch baking pans and set aside.

4. Transfer the risen dough to a well-floured surface and pat the dough into a 12-inch square. Break up the cream cheese and gently spread it on top of the dough, being careful not to tear the dough. Fold the dough into thirds, starting from the bottom so the cream cheese is completely sealed inside of the dough. Then, roll the dough into a 16-inch by 20-inch rectangle with the long side facing you. Dust off any excess flour with a pastry brush. Sprinkle the filling evenly over the top.

5. Starting from the bottom, gently roll the dough into a log. Cut the log into generous 1-inch slices. Gently place the cut rolls into the prepared pans, cover and let rise until almost doubled in size, 1 – 1 1/2 hours. (See note)

6. When rolls are nearly doubled in size, preheat oven to 350 degrees F (176 degrees C). Bake rolls until they are cooked through and lightly golden, approximately 20 – 25 minutes. While they are baking, prepare the glaze by whisking the cream cheese, confectioner’s sugar, orange juice and salt together until smooth. Let the rolls cool for about 5 minutes and then cover them with the glaze. I ended up doubling the recipe for the glaze and was glad I did. It’s a sweet roll, but I love a lot of icing. :)


Cook’s Notes

If you want to freeze the rolls in order to bake the following day, doing so before the 2nd rise is the perfect time. Wrap your pans in 2 layers of plastic wrap and a layer of foil; freeze. The following day, let the frozen rolls come to room temperature and complete their final rise before baking as directed.

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2 thoughts on “Pumpkin Cinnamon Rolls with Orange Cream Cheese Icing

  1. Pingback: Citrus Cinnamon Rolls | Kouzounas Kitchen

  2. Pingback: Pumpkin Cream Cheese Bars with Streusel Topping | Remote Control-Proof

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