Pumpkin Cinnamon Rolls with Orange Cream Cheese Frosting

I realize I may have gone a little overboard this October with pumpkin recipes galore, but I truly cannot help myself! October is my favorite month of the year – it’s fitting with my Mom’s Birthday, my Wedding Anniversary – October is just filled with many great things – like PUMPKINS! As we are rounding out the last full weekend of October I had to add one more great Sunday breakfast recipe with, you guessed it, PUMPKIN! Sunday is my favorite day of the week to enjoy a leisurely breakfast in my PJ’s with a hot cup of tea, cozy slippers, and my laptop to work on my food blog! These super indulgent cinnamon rolls fit that game plan perfectly! They begin with a milk and egg enriched dough stuffed with pumpkin and spice, but what really takes them over the top is a double dose of cream cheese (both in the frosting and in the dough) – orange zest and orange juice in the cream cheese frosting really brightens up this cinnamon roll!

Pumpkin Cinnamon Rolls with Orange Cream Cheese Frosting
Yields 18
These super indulgent cinnamon rolls begin with a milk and egg enriched dough stuffed with pumpkin and spice, but what really takes them over the top is a double dose of cream cheese (both in the frosting and in the dough)!
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For the Dough
  1. 2 tablespoons active dry yeast
  2. 1/2 cup milk, warmed
  3. 4 cups all-purpose flour
  4. 1/3 cup light brown sugar
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon ground ginger
  7. 1/4 teaspoon ground allspice
  8. 1 tablespoon salt
  9. 4 tablespoons unsalted butter, softened
  10. 3 eggs
  11. 1 cup pumpkin puree
  12. 1/2 cup cream cheese, softened
For the Filling
  1. 1 cup light brown sugar
  2. 1/2 cups unsalted butter
  3. 2 tablespoons cinnamon
  4. 1/2 teaspoon orange zest
For the Icing
  1. 1/2 cup cream cheese
  2. 1 cup confectioner’s sugar
  3. 3 tablespoons orange juice
Instructions
  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 two, 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.
  6. Twenty minutes before you are ready to bake the rolls preheat your oven to 350 degrees. 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 enjoying!
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