Pumpkin Cinnamon Rolls with Orange Cream Cheese Icing

By • November 12, 2013 • 5 Comments

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Makes 18-20 rolls

Dough and Filling

  • Dough
  • 2 tablespoons active dry yeast
  • 1/2 cup milk, warmed to 115º
  • 4 cups all purpose flour
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 tablespoon salt
  • 4 tablespoons unsalted butter softened
  • 3 eggs
  • 1 cup pumpkin puree
  • 1/2 cup cream cheese
  • Filling
  • 1 cup light brown sugar
  • 1/2 cup unsalted butter
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon orange zest

Icing

  • 1/2 cup cream cheese
  • 1 cup confectioner's sugar, sifted
  • 3 tablespoons orange juice
  1. Combine the yeast and the warm milk and let sit until foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook combine the flour, sugar, spices and salt. Add in the eggs, pumpkin puree, and yeast mixture. Mix until just combined, then add the butter. Mix the dough until well combined, then knead the dough for 5 minutes until smooth and elastic. The dough will stick to the bottom of the bowl, but resist the temptation to add more flour.
  3. Transfer the dough to a clean, oiled bowl and cover with plastic wrap. Let the dough rise until doubled in volume, 1-½ hours at a warm room temperature. When the dough is almost finished rising, prepare the filling by browning the butter in a skillet until it is golden and toasty. Let the butter cool slightly then combine it with the brown sugar, cinnamon and orange zest. Prepare 2, 8 or 9-inch baking pans by buttering or oiling them generously.
  4. After the dough has risen, transfer it to a well floured surface and pat the dough into a 12-inch square. Break up the cream cheese and gently spread it on top of the dough, being careful not to tear the delicate dough. Fold the dough into thirds, starting from the bottom so the cream cheese is completely sealed inside of the dough. Then roll the dough into a roughly 16-inch by 20-inch rectangle with the long side facing you, dust off any excess flour with a pastry brush. Sprinkle the filling evenly over the top.
  5. Starting from the bottom, gently roll the dough into a log. Use a serrated knife and use very, very gentle and even pressure to cut the log into generous 1-inch slices. Gently place the cut rolls into the prepared pans, cover and let rise until almost doubled in size, 1-1 ½ hours. Note: If you’d like to freeze some rolls to bake off at a later date, now is a good time to do it. Wrap the pan in 2 layers of plastic wrap and a layer of foil and freeze. To bake, let the frozen rolls come to room temperature and complete their final rise before baking.
  6. Twenty minutes before you are ready to bake the rolls preheat your oven to 350º. Bake the rolls until they are cooked through and lightly golden, 20-25 minutes. While they are baking prepare the glaze by whisking the cream cheese, confectioner’s sugar, orange juice, and a tiny pinch of salt together until smooth.
  7. Let the rolls cool for about 5 minutes before glazing and digging in. Be judicious with the glaze, a little goes a long way.
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9 months ago Vaneats

This recipe was an epic fail for me. I thought there was too much liquid with all the eggs and a whole cup of pumpkin, and still added another half a cup of flour. The dough was more like a batter even after a full proof and there was no way for me to roll it out correctly to add the cream cheese. The finished product was strangely dry for having so many eggs tasted primarily of all spice even though it only has a quarter teaspoon. The Smitten Kitchen version is much much better.

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10 months ago KimmyV

So i made this recipe and it is amazing! I changed the yeast to 2 teaspoons. I did take quite a bit longer to rise. I resisted adding more flour like suggested. The dough was very soft and I had a little trouble getting the cut rolls to the pan. I might chill the dough to make it easier to work with. The rolls are so tender and delicious and actually tasted better the next morning. ( I made them at night) . They were a huge hit and will be making them again soon.

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10 months ago KimmyV

Is the recipe really supposed to have 2 tablespoons of yeast? Seems like a lot. I know fat slows down the rising process but I am wondering if it is a typo.

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10 months ago Yossy Arefi

Yes, it is quite a bit of yeast but it is not a typo. I have made this recipe many times and have not thought to reduce the amount of yeast, but I bet you could if you wanted to. The rising times may vary if you do so.

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10 months ago weekendfoodie

Made these Friday night, to serve Saturday morning. Everyone loved them. My four year-old wanted another "muffin that smells like an orange" on Sunday. I have the second pan in the freezer for another weekend, which is likely to be soon. I used almost all the frosting on one pan, so those that like frosting may want to double it for the entire batch.