This amazingly soft and warm rolls are the best thing to start fall with. I love making cinnamon rolls. Usually they are best eaten on the same day as they lose their freshness over time. But this pumpkin roll was different. It was fluffy as a cloud and that texture lasted for 3 days.
So if you are a pumpkin lover, this is a must try. I think the pumpkin spice is what makes the whole experience enjoyable. I usually make my own pumpkin spice, but you can use the store bought one too. If you don’t like pumpkin spice, then just use cinnamon.
The dough takes a nice deep orangish yellow color from the pumpkin. I have used butternut squash for this recipe, which is my go to when making pumpkin pies too. They yield a much dense flesh than other varieties and definitely sweeter. Cut the squash in half and roast one half in the oven at about 180 C for 40 minutes. Let it cool and simply scoop out the flesh. Discard the seeds and the skin. You only need 3/4 cups for this recipe, unless you are doubling.
It is important not to boil the pumpkin, as this will water down the flesh. I find even the canned puree is bit too thin for this recipe.
The filling is what makes all the difference. Instead of just using brown sugar and butter, I have added almond mean and a little mashed pumpkin. This filling resembled what you usually get in a cinnamon scroll (the flaky pastry made with puff) Also it’s got a nice thick texture and tastes almost like pumpkin pie filling.
If you want, just use the regular cinnamon roll filling. It will still turn out delicious.
You can either bake these in a deep pie dish, casserole dish or on a tray. I like to snug them closely in a deep baking dish so they rise upwards and interior remain soft while the tops get crusty.
Make sure to leave some space when you are placing the rolls, as they will expand while the prove for the second time.
Once they come out, I’d let them cool a little bit. If you try to ice them, while they are still hot, the cream cheese icing will melt away. So let them cool off before slathering with the cheesy topping.
I normally don’t ice the whole thing, as both of us aren’t going to finish it in one sitting! You can store these away in a air tight container and freshen them up in the oven to server later. Ice them just before serving.
- 3 1/3 cups all purpose flour
- 1/2 cups pumpkin (roasted mashed)
- 1 large egg (2 small)
- 4 tbsp melted butter
- 1/2 cups sugar
- 1 tbsp active dry yeast
- 1/4 milk + 2 tbsp (warm)
- 1 tsp salt
- 1 tbsp cinnamon
- 1/2 cups brown sugar
- about 2 tbsp butter melted
- 2 tbsp almond meal
- 1/4 cups mashed pumpkin
- pinch of salt
- pumpkin spice (1 tbsp cinnamon, 1/2 tbsp ginger, 1/4 tsp cloves and nutmeg, pinch of all spice)
- 1 packet of cream cheese at room temp.
- 2 tbs butter at room temp.
- 1/2 cups icing sugar (adjust to your taste)
- pinch of cinnamon
- Mix flour, salt, sugar in a large bowl
- Add yeast to the 2 tbsp milk and let activate (for 10 minutes)
- Add yeast, eggs, butter, pumpkin into the flour mix and mix on low speed
- If the dough is too wet, add some flour, if it is too stiff add a tsp of milk at a time
- Once everything mixes, increase the speed to medium high and mix until a dough forms and it comes off the sides (about 8 minutes)
- Get the dough on to a floured surface and knead by hand until dough is smooth and elastic
- Now place the dough in a large plastic bowl, cover and let rise until doubled in volume (40 minutes – 1 hour)
- Once doubled punch down the dough and let it relax for about 10 minutes
- Make the filling in the meantime
- Just mix every thing until a past is formed
- Now place the dough on a floured surface and roll it out to a rectangular shape. The size is up to you, the wider the rectangle the more layers you’ll get.
- I usually go for a 12″ by 16″
- Once rolled out, spread the paste evenly (a thin even coating)
- Then start rolling along the length to form a long cylinder
- Using a sharp knife, cut the dough in to 1 1/2 ” pieces
- Place the rolls cut side up on a baking dish. Leave room around as they will proof
- Cover the baking dish and place in a warm place to rise ( 30 minutes)
- Preheat the oven to 175 C
- Once risen, bake the rolls for about 25- 30 minutes until top is golden brown
- Let cool slightly
- While they are baking, make the cream cheese topping by whisking all the ingredients until creamy and spreadable
- Decorate rolls while still warm
- If you are not going to eat them straight away, then do not ice all of them. Store away in an air container up to two days or longer in fridge.
- They freeze well too. Tightly wrap plain rolls and freeze. Thaw them and freshen up in a preheated oven to serve