Baking By Grant

Yield: 12 Rolls

Ingredients	Amount	Notes
Pumpkin Puree	150g	Libby’s
Buttermilk	60g
Eggs (large)	3
Light Brown Sugar	75g
Yeast (Instant)	10g	1.5 packets
Bread Flour	500g
Whole Wheat Flour	50g
Salt	7.5g	1.5 tsp
Cinnamon	7g	1 tbsp
Ginger	3.5g	1.5 tsp
Nutmeg	2g	3/4 tsp
Cloves	Big Pinch	1/3 tsp
Unsalted Butter	227g	Room Temp
Filling:
Unsalted Butter	113g	Room Temp
Brown Sugar	200g
AP Flour	1.5 tbsp
Salt	5g	1 tsp
Cinnamon	1.5 tbsp
Ginger	1/2 tbsp
Nutmeg	3/4 tsp
Cloves	1/4 tsp
Topping:
Cream Cheese	227g	Room Temp
Unsalted Butter	85g	Room Temp
Powdered Sugar	225g
Vanilla	7.5g
Milk	45g
Salt	2.5g	1/2 tsp
Cinnamon	1/2 tsp	Optional

Procedure:

1. Combine all of the Pumpkin Spice Dough ingredients, in order from top to bottom, except for the butter. Mix this on a low speed (KitchenAid 2) for 5 minutes, then a slightly higher speed (KitchenAid 3) for 3 more minutes.
2. Add 1/3rd of the butter, mix on that same medium speed 3 more minutes, repeat until all of the butter has been added to the dough and you don’t see anything chunky in the dough. (9 minutes additional mixing)
3. Place the dough in a greased bowl and cover it air-tight (The dough will be quite sticky). Allow this to proof at room temperature for 1 hour, then place in the fridge for at least 4 more hours, overnight is preferable.
4. To make the filling: Combine all of the ingredients in your kitchenaid bowl or use a hand mixer. Beat this together on a medium speed with the paddle attachment for ~3 minutes, til relatively light and fluffy (easily spreadable, color should lighted by about 50%).
5. Once the dough has doubled and is cold, dump it out onto a well floured surface and dust flour over the top as well. Roll the dough out to approximately 12 inches wide x 18 inches long. Spread your filling over the dough rectangle, leaving a 1/2 inch to 1 inch empty strip at the bottom of the dough, facing you.
6. Tightly roll up the dough, from top to bottom, so the log rests on the strip of dough we left uncovered. Cut the log into 12 equal portions with a serrated knife.
7. Line a baking sheet with parchment, and grease the top, or generously grease the dish you wish to serve them in (Do not use glass). Take each cut roll, and “Tuck the tail” before placing them on the tray or dish, by slightly stretching and wrapping that un-filled strip segment around the side of the roll, placing the very end underneath the roll so it sits on the “tail”.
8. Make sure you leave enough space for them to double in size unless you want them to touch in the baking dish. Loosely cover the rolls and allow them to double in size (~45 to 60 min)
9. Preheat the oven to 325⁰ Fahrenheit and bake the rolls for ~15 to 18 minutes, til golden brown. If you baked them in a dish, touching, err on baking then slightly longer since they will not cook as quickly.
10. To make the Topping: Combine your cream cheese and butter and beat of a medium low speed til everything is completely smooth (~2 minutes, scrape the bowl after 1 minute). Add the remainder of the ingredients and beat the mixture on a med/high speed about 2/3 more minutes til it is the texture you desire. For a looser more glaze like filling, add 1 tbsp additional milk at a time til it is the consistency you desire.
11. Once the rolls come out of the oven, frost them while still warm so the filling oozes down into all the gaps and crevaces!

Special Instructions / notes:

For Rolls that last longer and don’t get crusty within 6 hours, frost them as you want to eat them, leaving them originally unfrosted. The frosting will pull any remaining moisture from the dough, leaving them hard and unpleasant. Once they’re baked, you can even freeze them to just reheat as you want. Or if you want them fresher, you can even freeze the dough once it is rolled and cut, just know the proofing will take about double the time from completely frozen.