Prep time: 3 hrs| Cook time: 20 min.| Servings: 12 rolls
Ingredients:
3/4 cup milk (whole, 2% or almond milk will all work)
1/4 cup granulated
2 1/4 tsp quick rise yeast (1/4-ounce package yeast)
3/4 cup pumpkin puree
1/4 cup melted butter
1 egg, at room temperature
4 cups bread flour
2 tbsp pumpkin pie spice
3/4 tsp salt
For the filling:
2/3 cup dark brown sugar
1 1/2 tbsp ground cinnamon
1/4 cup butter at room temperature
For the cream cheese glaze:
4 ounces cream cheese, at room temperature
3 tbsp butter, at room temperature
1/4 cup powdered sugar
4 tbsp pure maple syrup
pinch of salt
For garnish:
Sprinkle of ground cinnamon
Instructions:
1. Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 sec. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electrical mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and malted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
2. Place dough hook on mixer and knead on low speed for 8-10 min. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use a electrical mixer, you can use your hands to knead the dough for 8-10 min on a well flowered surface.)
3. Transfer dough to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic
