Dough:
4 cups All-purpose flour (480 g)
2 cups Bread flour (245 g)
1 packet Instant Yeast (2 1/4 tsp)
1 cup pumpkin puree
1/2 cup organic brown sugar + 1 Tbsp
1 1/4 cup Almond milk
1/4 cup warm water
2 large eggs
1/4 cup unsalted butter, browned
2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp allspice
1/8 tsp ground cloves
1/2 tsp sea salt
Filling:
1/4 cup unsalted butter, browned
1 Tbsp ground cinnamon
1/2 cup organic brown sugar
Icing:
4 oz. cream cheese
3 tbsp unsalted butter, browned
2 cups powdered sugar
2 tsp vanilla extract
1 tbsp heavy cream (or milk)
Directions:
In the bowl of a mixer combine the yeast, 1 Tbsp brown sugar, and warm water. Allow 10 minutes for the mixture to sit and the yeast to activate (It'll become foamy when done right!).
Meanwhile, combine 1/4 cup browned butter and warm milk together.
Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time and continue mixing on low speed until well combined. Add in pumpkin puree and mix until well combined.
Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and spices to the wet ingredients and mix on low-speed until well combined.
Change mixer head to kneading accessory and knead dough for 8-10 minutes on medium speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. Add more flour if dough is too sticky.
Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap or towel. Let it sit and rise for 1 - 1 1/2 hrs.
Once the dough is about double it's original size, preheat the oven to 375° F. Flour a flat surface and roll the out to a rectangle that’s about 1/2” thick.
Then, generously brush 1/4 cup browned butter overtop of dough and sprinkle the brown sugar and cinnamon mixture over the butter.
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll into a large baking dish.
Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more browned butter and then bake them for approximately 35-40 minutes in the preheated oven.
For the icing, combine browned butter and cream cheese with a handheld mixer for about 1 minute, then add in powdered sugar, vanilla, and heavy cream. Mix until smooth.
Let the rolls cool for about 10 minutes then spread cream cheese icing all over the rolls and enjoy!
*Recipe adapted from orcidsandsweettea.com*
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