Nutty Cinnamon and Currant Pumpkin Rolls

Nutty cinnamon and currant pumpkin rolls are a special morning treat for cold weekend days in the fall.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 480 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 tablespoons white sugar
• 1 tablespoon ground cinnamon
• 1 (8 ounce) package cream cheese
• 1 cup unbleached all-purpose flour
• 3 tablespoons unsalted butter
• 1 cup bread flour
• 1 (.25 ounce) package rapid rise yeast
• 3 tablespoons unsalted butter, melted
• 1 large egg, beaten
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.33333334326744 cup milk
• 0.75 cup dark brown sugar
• 0.25 cup dried currants
• 0.33333334326744 cup finely chopped pecans
• 0.5 cup solid-pack pumpkin
• 1 (16 ounce) box confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.

Step 3

Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.

Step 4

Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.

Step 5

Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.

Step 6

Grease or spray an oblong baking sheet with cooking spray.

Step 7

Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.

Step 8

Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.

Step 9

Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.

Step 10

Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.