In the Oven: Pumpkin Cinnamon Rolls

Posting date for these cinnamon rolls is Oct. 19!

Pumpkin Cinnamon Rolls

For the dough
3 1/2 cups bread flour
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
3 teaspoons instant dry yeast
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
3 ounces (3/4 stick) unsalted butter, softened, cut into 1/2-inch cubes
2/3 cup whole milk
1 large egg
2/3 cup pumpkin puree

For the filling
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 ounce (1/4 stick) unsalted butter, melted

For the assembly
1 ounce (1/4 stick) unsalted butter, melted

For the Cream Cheese Frosting
2 1/2 ounces cream cheese, softened
1/4 cup buttermilk, well shaken
1 3/4 cups confectioners’ sugar, sifted

Make the dough
Butter one 10-inch round cake pan, line the bottom with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.

In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed. Add the butter and mix until incorporated, about 1 minute. Add the milk and egg and mix on low speed until incorporated. Add the pumpkin puree and mix on medium speed for 3 minutes. The dough will look light orange in color and feel soft and sticky.

Remove the dough from the bowl, carefully form into a large ball, smooth the top with your hands, and place in a clean, lightly greased bowl. Cover with plastic wrap and let the dough rest for 30 minutes. While the dough is resting, make the filling.

Make the filling
Stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add the melted butter and stir until combined.

Assemble the rolls
Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a large rectangle approximately 23 by 10 inches, brush the dough with melted butter, and sprinkle the filling over the butter, leaving a 1/4 inch border around the edges. Use the palms of your hands to press the filling lightly into the dough.

Roll up the long side of the rectangle to form a tight log and place seam side down. Slice the log into ten 2-inch rolls. Place one roll in the center of the cake pan, then fill in the rest of the pan with the other rolls. Brush the tops of the rolls with melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.

Preheat the oven to 350 degrees F and position the rack in the center.

Bake for 20 to 25 minutes, or until the tops of the rolls are browned. In order to pour your icing over still warm rolls for the best effect, prep all of the frosting ingredients while the rolls are baking and quickly put together the frosting (this will only take about 5 minutes) immediately after the rolls come out of the oven.

Make the frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture is lump free. Add the confectioners’ sugar and beat on medium-low speed until a smooth, fluid mixture forms.

Serve the rolls
Invert the pan of rolls onto a serving plate or you can leave in the pan for a rustic look. Pour the frosting over the still warm rolls. It’s okay if a little bit of the frosting drips down the sides—it’s even encouraged. (Alternatively, use an offset spatula to apply the icing.) Serve immediately.