Pumpkin Cream Cheese Swirl Rolls

Pumpkin Cream Cheese Swirl Rolls ingredients

• 2 1/4 tsp active dry yeast
• 1/2 cup warm milk (105-115°F)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup pumpkin puree
• 3 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1 tbsp pumpkin pie spice
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract
• 1/2 cup powdered sugar
• 1-2 tbsp milk
• 1/4 tsp vanilla extract

How to make Pumpkin Cream Cheese Swirl Rolls

1. In a large bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup warm milk (105-115°F) with 1 tablespoon of the granulated sugar. Let it stand for 5-10 minutes until foamy.
2. Stir in the remaining 3 tablespoons granulated sugar, 1/4 cup melted unsalted butter, 1 large egg, and 1/2 cup pumpkin puree into the yeast mixture.
3. Gradually add 3 1/2 cups all-purpose flour and 1/2 teaspoon salt, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
4. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
5. While the dough rises, prepare the Pumpkin Spice Filling: In a small bowl, combine 1/4 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1 tablespoon pumpkin pie spice until a spreadable paste forms. Set aside.
6. Prepare the Cream Cheese Swirl: In another small bowl, beat together 4 oz softened cream cheese, 1/4 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract until smooth and creamy. Transfer to a small piping bag or zip-top bag with the corner snipped off.
7. Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
8. Spread the Pumpkin Spice Filling evenly over the entire surface of the rolled-out dough, leaving a small border on one long edge. Pipe or dollop the cream cheese swirl mixture randomly over the pumpkin spice filling.
9. Starting from one of the long edges, tightly roll up the dough into a cylinder. Pinch the seam gently to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, about 1 1/2 inches thick.
10. Arrange the rolls in a lightly greased 9x13 inch baking pan, leaving a little space between each. Cover the pan with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until the rolls are puffy and nearly doubled.
11. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
12. While the rolls bake, prepare the Glaze: In a small bowl, whisk together 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/4 teaspoon vanilla extract until smooth and drizzle-able.
13. Remove the rolls from the oven. Let them cool in the pan for 5-10 minutes, then drizzle generously with the prepared glaze. Serve warm for the best experience.

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