Pumpkin Cinnamon Rolls
Photo © Deb Perelman
- 6 tablespoons unsalted butter, to be divided
- 1/2 cup whole milk, warmed (but not over 116 degrees)
- 2 1/4 teaspoons active dry yeast (from 1 envelope yeast)
- 3 1/2 cups all-purpose flour, plus extra for rolling out
- 1/4 cup (packed) light or dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom (optional)
- 1/4 teaspoon ground ginger
- 2/3 cups pumpkin puree
- 1 large egg
- Oil for coating rising bowl
- 3/4 cup (packed) light or dark brown sugar
- 1/4 cup granulated sugar
- 1/8 teaspoon table salt
- 2 teaspoons ground cinnamon
- 4 ounces cream cheese, softened
- 2 tablespoons milk or buttermilk
- 2 cups powdered sugar, sifted
- Few drops vanilla extract (optional)
- This recipe is vegetarian
- Produce
- Ginger, ground (1/4 teaspoon)
- Pumpkin puree (2/3 cups)
- Cooking & Baking
- Active dry yeast (2 1/4 teaspoons)
- All-purpose flour (3 1/2 cups)
- Brown sugar, packed light or dark (1 cup)
- Cardamom, ground (1/8 teaspoon)
- Cinnamon, ground (2 1/2 teaspoon)
- Granulated sugar (1/2 cup)
- Nutmeg (1/4 teaspoon)
- Oil (1)
- Powdered sugar (2 cups)
- Salt (1 1/8 teaspoon)
- Vanilla extract (3 drops)
- Dairy
- Butter, unsalted (6 tablespoons)
- Cream cheese (4 ounces)
- Milk or buttermilk (2 tablespoons)
- Whole milk (1/2 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 5, 2012 (4 months ago).
511 people saved this recipe.
