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

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