Mini Pumpkin Cinnamon Rolls

Mini Pumpkin Cinnamon Rolls

Dough.

• • 2/3 cup whole milk, warmed to between 110 and 115 degrees F.

  • 1 tablespoon granulated sugar

  • 1/2 packet active dry yeast

  • 1 teaspoon vanilla

  • 2 tablespoons soft butter

  • 1 egg

  • 2 cups all-purpose flour, plus extra for rolling

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1/2 cup raisins

Filling.

• • 3 tablespoons melted butter

  • 1/2 cup canned pumpkin

  • 1/2 cup brown sugar

  • 1 tablespoon cinnamon

Frosting.

• • 4 ounces cream cheese

  • 2 tablespoons soft butter

  • 1/2 cup powdered sugar

  • 1/4 teaspoon vanilla

  • pinch salt

Cinnamon Rolls.

Measure the milk into a saucepan or microwaveable dish, add the raisins, and warm to between 110-115 degrees F. Pour into the bowl of your stand mixer. Sprinkle with the sugar and yeast, and let stand for 5 minutes until foamy. Add the remaining ingredients, reserving 1/2 cup of the flour. Mix with the dough hook until combined, then knead on medium speed for 7-8 minutes, gradually adding the remaining 1/2 cup flour, until smooth and the dough pulls away from the bowl.

Place in a greased bowl, cover with a towel, and set in a warm place to rise until doubled in size, about an hour.

On a lightly floured surface, roll out the dough to 1/4 inch thick, into a long rectangle measuring 24 inches long by 8 inches wide. Brush with the melted butter, spread with the pumpkin, then sprinkle with the sugar and cinnamon.

Roll the dough up to form a log 24 inches long. Use a sharp knife, dipping it in flour as needed, to cut into 24 1-inch rolls.

Grease a mini muffin pan (it should have 24 molds) and place the cinnamon rolls cut side up in the pan. (If you don't have a mini muffin pan, just place them an inch or two apart on a parchment lined baking sheet.) Cover with a clean kitchen towel and let rest and rise again for about 30 minutes while you preheat the oven.

Preheat the oven to 350. Bake the rolls for 13-15 minutes until golden brown.

Frosting.

Use an electric mixer to beat the frosting ingredients until smooth and creamy.

Remove the rolls from the oven. Let cool for about 5 minutes, then spread with the frosting. Serve the rolls warm.

Yields 24 (2-3 per person)

Recipe from Curly Girl Kitchen