1/2 cup whole milk
3 Tbs butter, melted
1/4 cup sugar
1/2 tsp salt
1 cup canned puree pumpkin
1/2 tsp ground cinnamon
1/4 tsp ginger
1/8 tsp ground clove
1/8 tsp nutmeg
1 egg, beaten
3 3/4 cups flour and extra for rolling and adjust the dough softness
Vegetable oil to oil the bowl and working surface
1 package active dry yeast
1/4 cup warm water about 110 oF ( warm to the touch)
1 tsp sugar
2 Tbs butter melted
1/2 cup canned puree pumpkin
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp clove
1/8 tsp nutmeg
1/8 tsp salt
1/4-1/2 cup pecan or walnut, toasted, and coarsely chopped (optional)
A 13x9x2 in baking tray, or two 9-in round or square pans, lined with parchment paper and grease the rim or greased and dusted with flour.
4 oz cream cheese at room temperature
1 cup confection sugar
1/2 tsp vanilla extract
2-4 Tbs milk
- In a small bowl, mix sugar and warm water. Then sprinkle yeast over the water. Let stand alone for 5-10 minutes until the yeast frosty and foam. If the yeast does not appeared active, discard mixture and start over. Do not throw away expired yeast before this test (proofing) it. Sometime they are packaged well and still good way over the expiration date.
- In a large mixing bowl of a stand mixer fitted with a paddle, add milk, butter, egg, sugar, salt, pumpkin, spices. Whisk until well combine.
- Add flour and yeast to the bowl, attach dough hook and knead on medium speed for 5 minutes, the dough begin to clean the bowl The dough should be soft and lightly sticky. When you pick it up with floured or oiled hands, it does not form a stiff ball but tends to be pulling down by the gravity. May add more flour if the dough is too soft: 1/4 cup at a time. If kneading by hand, turn dough onto a slightly floured surface and knead until smooth and elastic about 10 minutes. Kneading is very important step in making bread, do not skip.
- Form the dough into a ball, lightly oil the ball and place into a slightly oiled bowl. Cover with plastic wrap, and a kitchen towel and let rise in a warm, draft free place about 1 hour. The dough will rise near double.
- While the dough rise, whisk all dry ingredients of filling together. In a separate small bowl, stir pumpkin and butter well together.
- Roll the dough out to 16×10-in rectangle on a large lightly floured surface. Flour the surface underneath the dough and roller occasionally to prevent . Spread a thin layer of filling and cover with spices sugar mixture and nut if use. Rolling the dough along the longer side, form a log. Turn the log so the edge is on the bottom. Use a separate knife, with the back and forth motion like sawing, cut the dough into 1 or 1 1/2-in sections and arrange on the prepared baking tray. The rolls can touch the pan. Cover with oiled plastic wrap and a kitchen towel. Let rise in a warm, draft free area for 30 minutes. Preheat oven to 350 oF.
- Bake about 25-30 minutes until light golden brown and cook through the internal temperature should be 200 oF. Remove from oven and cool on cooling rack at least 20 minutes before icing. The center of the rolls will rise high and can be pressed down if you do not like the dome look.
- While baking, whisk cream cheese until fluffy. Add sugar, vanilla extract and 2 Tbs milk. Continue whisking until smooth and add more milk if needed for the icing thickness you like for spreading or drizzling.
- Remove the roll from baking pan onto serving plates. Spoon icing atop of the roll, allow it running down the side. This is very sweet icing, use a small amount if you or your guest do not like too much icing.
The thicker roll (1 1/2-in) is looked like the cinnamon roll size at Cinnabon.