Pumpkin Spice Rolls

It's beginning to look a lot like autumn.  I, for one, love this time of year.  The air is crisp and cool and I can finally break out the thick sweaters from storage.  My baking shifts to warmer undertones as well - spices like  cinnamon, nutmeg and cloves prevail.

Pumpkin is hands down my favorite fall ingredient.  Pumpkin bread and pumpkin pie...LOVE THEM!!  So when I saw Pumpkin Cinnamon Rolls posted on Martha Stewart's Instagram I knew I was going to make them this weekend.

I started with Martha's recipe but modified it with a few tweaks of my own - replacing the cinnamon with pumpkin pie spice and filling the rolls with granulated sugar rather than brown sugar.   Icing is the best part of a great cinnamon roll and I used my go-to recipe which is made with heavy cream, melted butter and powdered sugar.

Pumpkin Spice Rolls

(adapted from Martha Stewart)

Dough
1/2 cup whole milk
3 tablespoons unsalted butter
2 1/4 teaspoon rapid rise yeast (Martha's recipe uses active-dry yeast)
3 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon salt 
1 large egg
2/3 cup pumpkin puree


Filling
1 stick unsalted butter, very soft but not melted!
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon

Icing
2 cups powdered sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted
 
Lightly spray a large bowl with non-stick cooking spray; set aside.

Heat whole milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted and mixture is warm to the touch, about 120 degrees. Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Immediately sprinkle with yeast. Let stand until a bit foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin puree, salt and pumpkin pie spice. Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 to 2 hours. 

Brush a 9-by-13 baking dish with butter; set aside.

Transfer dough to a lightly floured work surface. Roll out to 12 x 14-inch rectangle with the longer side facing you. Spread soft butter over dough, leaving 1/4-inch border.  Mix the granulated sugar,  pumpkin pie spice and cinnamon in a small bowl.  Sprinkle evenly over the buttered part of the dough.  Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 12 pieces. Place pieces in pan cut-side up, spaced evenly. Cover tightly with plastic wrap and let rise in a warm place until buns are almost doubled in size, about 45 minutes to 1 hour.

Preheat oven to 350 degrees.

Bake rolls until golden brown, about 25 minutes.   Meanwhile make the icing by whisking all the ingredients in a medium bowl.   Spread icing over the warm rolls.