Pumpkin Cinnamon Rolls
INGREDIENTS
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Dough
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6 tablespoons (85 grams) unsalted butter, to be divided
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1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
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2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
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3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
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1/4 cup (packed) (50 grams) light or dark brown sugar
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1/4 cup (50 grams) granulated sugar
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1 teaspoon (6 grams) table salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon freshly grated nutmeg
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1/8 teaspoon ground cardamom (optional)
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1/4 teaspoon ground ginger
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2/3 cups (160 grams) pumpkin puree, canned or homemade
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1 large egg
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Oil for coating rising bowl
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Filling
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3/4 cup (packed, 145 grams) light or dark brown sugar
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1/4 cup (50 grams) granulated sugar
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1/8 teaspoon table salt
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2 teaspoons (5 grams) ground cinnamon
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Glaze
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4 ounces (115 grams) cream cheese, softened
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2 tablespoons (30 ml) milk or buttermilk
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2 cups (240 grams) powdered sugar, sifted
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Few drops vanilla extract (optional)
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