When fall hits there’s just not enough pumpkin spice. It’s found in lattes, Cheerios, ice cream and even Dorritos. It’s loved because of the warm fuzzy feeling it gives us, indicating the change of the season and kickoff to the holidays. This recipe is pumpkin spice overload because it not only has the spice but the pumpkin to match. Serve it warm for your next weekend brunch and become captain of the pumpkin spice patrol.
1 (1⁄4-ounce) package active dry yeast
1⁄4 cup plus 1⁄2 teaspoon sugar
1⁄2 cup milk, at room temperature
2 tablespoon light brown sugar
1⁄2 teaspoon vanilla extract
1 egg yolk
2 3⁄4 cups flour, sifted, plus more for kneading
3⁄4 teaspoon kosher salt
8 tablespoon unsalted butter, at room temperature, plus more for the pan
1⁄4 cup dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon cloves
1⁄2 teaspoon salt
2 tablespoon maple syrup
1 cup unsweetened pumpkin filling
4 ounces cream cheese, at room temperature
Cream Cheese Glaze:
4 ounces cream cheese, room
1 cup powdered sugar
1⁄4 cup (1⁄2 stick) unsalted butter, room temperature
1⁄2 teaspoon vanilla extract
Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 teaspoon of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size.
Meanwhile, make the filling: Combine the pumpkin, sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.
Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it’s no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10” x 10” square. In a small bowl, beat the cream cheese with a rubber spatula until it’s smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10” x 20” rectangle.
Turn the dough so that the short sides are parallel to you. Drizzle the reserved filling over the dough, leaving a 1” border at the edge farthest away from you. Lightly press the filling into the dough. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, trim off the ends; cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9” x 13” light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)
Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.
Transfer the pan of cinnamon rolls to a cooling rack. Let cool for 5 minutes while you make the Cream Cheese Glaze.
Combine cream cheese, powdered sugar, butter and vanilla in medium bowl. Using electric mixer, beat until smooth. Dip the tines of a fork into the glaze and drizzle all over the rolls. Serve immediately.