Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Ingredients

• 2 cups bread flour
• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 2 1/4 teaspoons yeast
• 1/2 teaspoon salt
• 1/4 teaspoon pumpkin pie spice
• 1/2 cup buttermilk
• 1/2 cup pumpkin puree
• 4 Tablespoons butter, soft
• 2 eggs, whisked
For the Filling
• 1/2 stick soft butter
• 3/4 cup packed brown sugar
• 1 Tablespoon cinnamon
• 1 teaspoon pumpkin pie spice
For the frosting
• 6 ounces cream cheese, at room temperature
• 1/4 cup butter, at room temperature
• 1 teaspoon vanilla
• dash salt
• 2 - 3 cups powdered sugar

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, mix together flours, brown sugar, yeast, salt, and pumpkin pie spice.
2. In a glass measuring cup or small bowl, whisk together buttermilk and pumpkin, and warm to temperature specified on your yeast packet (about 100 degrees F).
3. Add butter, eggs, and buttermilk-pumpkin mixture to the flour mixture and knead on medium high speed for 10 minutes, until the dough is smooth and elastic. Check the dough after 5 minutes - you want the dough to slightly stick to the bottom of the bowl but not to the sides. If the dough is too moist, add a bit more flour. Too dry, add a bit more buttermilk.
4. Lightly oil a large mixing bowl. Transfer the dough to the oiled bowl and roll the dough ball to cover with oil. Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
5. Line an 11x17 inch sheet pan with raised edges with aluminum foil, and spray the foil with nonstick cooking spray.
6. Turn the risen dough out onto a very lightly floured Silpat or counter and knead it gently for 2 minutes. Stretch the dough into a rectangle shape. Using a rolling pin, roll it into a 16x12 inch rectangle. If you are having trouble rolling the dough, cover the dough and leave it for a few minutes and then come back and try again.
For the Filling
7. With a rubber spatula or your fingers, spread the soft butter over the surface of the dough, leaving a 3/4-inch border around the edges. Sprinkle the brown sugar on top of the butter, then sprinkle the cinnamon and pumpkin pie spice over the sugar.
8. Using your hands (and a bench scraper if the dough is sticking), start with the long edge and roll the dough into a tight log. Pinch the dough together at the end to close the seam, then place the dough log seam side down on the counter. Gently stretch the log until it is 18 inches in length.
9. Using a serrated knife, slice the log into 12 evenly sized rolls, about 1 1/2 inches each. Arrange rolls evenly on the pan. Spray a piece of plastic wrap with nonstick cooking spray and place over rolls.
10. If making the Overnight version, wrap rolls again to make sure they are completely coverend and place in the refrigerator overnight (up to 16 hours). The next morning, let the rolls sit at warm room temperature until they have nearly doubled in size, about 1 hour.
11. If making right away, let covered rolls rise until doubled in size, about 1.5 hours.
12. Note that the rolls get even bigger in the oven.
13. Preheat oven to 350 degrees F
14. Bake the rolls for 20 - 22 minutes, until lightly golden brown on edges.
For the Cream Cheese Frosting
15. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until well combined. Add the vanilla, salt and 2 cups powdered sugar and beat until smooth and fluffy. Taste and add more sugar, if desired.
16. Spread or pipe cream cheese frosting on the warm rolls, and serve immediately.

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