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Nutty Cinnamon and Currant Pumpkin Rolls
Nutty Cinnamon and Currant Pumpkin Rolls
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Warm, comforting pumpkin rolls filled with nutty cinnamon and sweet currants - perfect for cozy fall mornings.
Ingredients:
  • 0.33333334326744 cup milk
  • 3 tablespoons unsalted butter
  • 0.5 cup solid-pack pumpkin
  • 3 tablespoons white sugar
  • 0.5 teaspoon salt
  • 1 large egg, beaten
  • 1 (.25 ounce) package rapid rise yeast
  • 1 cup unbleached all-purpose flour
  • 1 cup bread flour
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 0.75 cup dark brown sugar
  • 0.33333334326744 cup finely chopped pecans
  • 0.25 cup dried currants
  • 1 (8 ounce) package cream cheese
  • 0.5 cup unsalted butter, softened
  • 1 (16 ounce) box confectioners' sugar
Instructions:
  • In a microwave-safe bowl, melt 3 tablespoons of butter with milk until butter is just melted and milk is warm (120-130 degrees F/49-54 degrees C), about 30-60 seconds in the microwave.
  • In a bowl, combine pumpkin, white sugar, and salt. Add the egg and yeast and beat well. Stir in the milk mixture until fully combined with the pumpkin mixture.
  • Combine the all-purpose flour and bread flour in a bowl, then divide the mixture in half. Gradually incorporate half of the flour mixture into the pumpkin mixture on low speed for about 5 minutes until well combined. Mix in the remaining flour mixture until the dough is very soft.
  • Place the dough in a greased bowl, making sure to coat the dough lightly. Cover the bowl with a damp cloth and let it rise in a warm area until doubled in size, approximately 1 hour.
  • Prepare an oblong baking sheet by greasing it with cooking spray.
  • Deflate the dough and transfer it to a floured surface, knead until smooth and pliable, for 1 to 2 minutes. Shape the dough into a 10x12-inch rectangle, brush with melted butter, then evenly sprinkle cinnamon, brown sugar, pecans, and currants. Roll up the dough tightly from the long side, seal the seam. Cut into 12 slices.
  • Lay out rolls, cut-side up, on the baking sheet. Cover with a towel and allow to rise until almost doubled in size, for 30 to 45 minutes.
  • Preheat oven to a toasty 350 degrees F (175 degrees C).
  • Uncover rolls and bake in the preheated oven until they are golden, for about 20 minutes.
  • In a bowl, use an electric mixer to blend cream cheese and 1/2 cup butter until smooth. Add confectioners' sugar and vanilla extract, continue beating until the icing is fluffy and smooth. Spread the icing onto the pumpkin rolls.

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