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Pumpkin Fantail Cinnamon Rolls with Maple Cream Cheese Icing

Cook Time22 mins
Total Time22 mins
Course: Rolls
Servings: 12 Rolls
Author: Barbara Schieving

Ingredients

  • 1 cup whole wheat pastry flour
  • 2 –2 ¾ cups bread flour
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons 1 package instant yeast
  • ½ teaspoon salt
  • ½ cup milk
  • 4 tablespoons unsalted butter
  • ¾ cup unsweetened canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 large egg room temperature

Cinnamon Sugar Filling

  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter very soft

Maple Cream Cheese Icing

  • 3 ounces Neufchatel ⅓ less fat cream cheese, room temperature
  • teaspoon maple flavoring
  • 1 cup confectioners’ sugar
  • 1 or 2 tablespoons milk

Instructions

  • In the bowl of a stand mixer, using the paddle attachment, combine 1 cup whole wheat pastry flour, 1 cup bread flour, sugar, yeast, and salt.
  • In saucepan or microwave safe dish, heat milk and butter until warm (120°–130°F). Add heated milk and butter to flour mixture. Mix in egg. Add pumpkin puree and vanilla. Blend at low speed until moistened. Beat 3 minutes at medium speed.
  • Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 to 1 ½ hours.
  • While the dough is resting, make the cinnamon sugar filling. Grease 12 muffin cups with butter.
  • Punch down the dough. Divide dough in half and keep remaining half covered with plastic wrap. On a floured surface, roll the dough into a 12 inch square. Spread the butter evenly over the dough with your fingers or a rubber spatula. Sprinkle half of the cinnamon sugar filling on top of butter. Press the cinnamon sugar into butter.
  • Cut dough in to six strips, each 2 inches wide with a pizza cutter. Stack strips, buttered sides up, and cut crosswise into six 2 inch pieces with bench scraper.
  • Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. Make more rolls with remaining dough in same manner.
  • Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes.
  • Preheat oven to 375°F
  • Bake 18 to 22 minutes until rolls are golden brown. Cover the top with foil if rolls are browning too quickly. Transfer to a wire rack and let cool in the pan for 10 minutes. While bread is cooling, make the icing.
  • Icing
  • In a mixing bowl, beat cream cheese until smooth. Add maple flavoring and beat until incorporated. Add powdered sugar and beat until smooth. Add the milk slowly, a little at a time until the icing is the desired consistency.
  • Drizzle icing over warm rolls or serve in bowls for dipping. Serve warm or at room temperature.