Pumpkin Cinnamon Rolls

148 faves | 2 recommends
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smitten kitchen


Used only half of the sugar suggested but was still delicious. Everyone LOVED them!!!
CamA Zooo   •  12 Jan   •  Report
Really tasty! I used a little less sugar, but they were still sweet and delicious. Decadent! I also added vanilla beans in the glaze.
Kathya Ethington   •  25 Dec   •  Report
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6 tablespoons (85 grams) unsalted butter, to be divided

1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)

2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)

3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out

1/4 cup (packed) (50 grams) light or dark brown sugar

1/4 cup (50 grams) granulated sugar

1 teaspoon (6 grams) table salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cardamom (optional)

1/4 teaspoon ground ginger

2/3 cups (160 grams) pumpkin puree, canned or homemade

1 large egg

Oil for coating rising bowl

3/4 cup (packed, 145 grams) light or dark brown sugar

1/8 teaspoon table salt

2 teaspoons (5 grams) ground cinnamon

4 ounces (115 grams) cream cheese, softened

2 tablespoons (30 ml) milk or buttermilk

2 cups (240 grams) powdered sugar, sifted

Few drops vanilla extract (optional)

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