nutty cinnamon and currant pumpkin rolls

Ingredients

• Servings: 12
• rolls:
• 1/3 cup milk
• 3 tablespoons unsalted butter
• 1/2 cup solid-pack pumpkin
• 3 tablespoons white sugar
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1 (.25 ounce) package rapid rise yeast
• 1 cup unbleached all-purpose flour
• 1 cup bread flour
• 3 tablespoons unsalted butter, melted
• 1 tablespoon ground cinnamon
• 3/4 cup dark brown sugar
• 1/3 cup finely chopped pecans
• 1/4 cup dried currants (optional)
• icing:
• 1 (8 ounce) package cream cheese
• 1/2 cup unsalted butter, softened
• 1 (16 ounce) box confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.
• mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. stir milk mixture into pumpkin mixture until evenly combined.
• 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.
• 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.
• grease or spray an oblong baking sheet with cooking spray.
• punch the risen dough down and turn 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, the butter layer. roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side the roll to seal. cut roll into 12 slices.
• 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.
• preheat oven to 350 degrees f (175 degrees c).
• remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
• 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.