Pumpkin Cinnamon Rolls
Classic Fall season bake - Pumpkin Cinnamon Rolls and of course with a creamy cream cheese frosting! Soft rolls with some crunch from the turbinado sugar really adds more texture. These rolls are best to consume when they are freshly baked.
Ingredients:
For the dough:
440g bread flour
3/4 tsp salt
45g sugar
1 1/2 tsp instant yeast
1 egg
120ml milk, lukewarm
150g pumpkin puree
45g unsalted butter, softened
For the cinnamon swirl:
2 tsp cinnamon powder
50g turbinado sugar
45g unsalted butter, softened
For the cream cheese frosting
160g cream cheese, softened
45g unsalted butter, softened
65g powdered sugar, sifted
2 tbsp milk
1 tsp vanilla bean paste
Steps:
1. In a mixing bowl with a dough hook attachment, add in all of the dough ingredients except the butter. At the lowest speed, mix the ingredients until they roughly come together to form a dough. Increase the speed to medium level and continue kneading for about 10 minutes until the dough starts to look smooth.
2. Add in the softened butter and continue kneading for another 10 minutes, until it passes the window pane test*. If the dough looks too wet, add 1 tbsp of bread flour at a time. The well-kneaded dough should not stick to the mixing bowl.
3. Shape the dough into a round ball and place it in a bowl covered and let it proof at a slightly warm area (about 78F) until doubled in size, about 1 hour.
4. Once proofed, punch the doughs to release the air. Shape it to a ball, cover and let it rest for about 15 minutes.
5. Grease a 9x13 inch baking pan with butter. Make sure every corner of the pan is well greased. In a small bowl, mix in the turbinado sugar and cinnamon powder.
6. Flour the bench surface and roll the dough out to a rectangular shape (18x20 inch).
7. Brush some softened butter over the dough and sprinkle the cinnamon mixture on to the dough, making sure every corner is well covered. Roll up the dough from the long edge and pinch the seam to seal. Using a string/floss, divide the roll into 12 equal parts. Place the rolls with swirls facing upwards onto the baking pan. Cover it and let them proof again until doubled in size or until the rolls touch each other.
8: Preheat the oven to 350F. Once proofed, bake the rolls for about 25-30 mins or until golden brown.
9. While the rolls are baking, in a bowl add in cream cheese, butter and sifted powdered sugar and mix well. Add in 2 tbsp of milk to loosen up the frosting. If you want a runnier frosting, add 1 more tbsp of milk. Add in vanilla bean paste and mix well.
10. Once baked, remove the pan from the oven let it cool on a cooling rack for about 10-15 minutes. Spread the cream cheese frosting over the rolls and enjoy!
* Window pane test is very crucial in bread baking process because it helps determine whether the dough has built up enough gluten. To do this test, take a small piece of dough, stretch the dough out as wide as possible - if it doesn't break and able to create a very thin, almost transparent film, that's when it passes the window pane test.
Pro-tip: Store the rolls in an air tight container if not consumed within a day. If not eaten fresh, you can microwave the rolls for about 30s to warm and soften them and you will get a similar softness just like when they are freshly baked.