1/2C (3.95 oz) (112 gr)unsalted butter, at room temperature
3/4C (2.80 oz) (80 gr)pumpkin puree, unsweetened
1C (7 oz) (200 gr)brown sugar
2tbsp (0.56 oz) (16 gr)cornstarch
2tbspground cinnamon
1tspground ginger
1/2tspground nutmeg
1/4tspground clove
For the glaze:
3/4C (6 oz) (170 gr)cream cheese, at room temperature
1/4C (1.97 oz) (56 gr)unsalted butter, at room temperature
1/2C (2.11 oz) (60 gr)confectioners sugar, sifted
1pinchsalt
1tsp (0.17 fl oz) (5 ml)vanilla extract
2tbsp (1 fl oz) (30 ml)whole milk
Instructions
For the dough:
In a large bowl place the milk with the yeast and half of the sugar. Mix with a spoon and let it sit for 20 minutes for the yeast to activate.
After it has rested, add the rest of the sugar, eggs, vanilla extract, butter, pumpkin puree and mix until everything is integrated.
Mix in the flour, salt, cinnamon, ginger, nutmeg, cloves and mix with a wooden spoon or using your hands until a very sticky dough forms.
Place the dough on a clean surface and knead by beating and folding over itself for 20 minutes until it forms into a dough better, and holds more its shape (the whole kneading process can also be done in a mixer with the dough hook). This will take long, do not keep adding too much more flour, just as needed. The kneading will make the dough not as sticky.
Once ready, form a ball with the dough and put it in a clean bowl with a little oil so that it does not stick. Cover it with plastic wrap or a kitchen towel and let the dough rise for 1 hour and a half to double its size.
For the filling and assembly:
To make the filling, in a medium bowl mix with a fork the brown sugar with the cornstarch, cinnamon, ginger, nutmeg and cloves.
Once the dough has doubled in size, place it on a clean, previously floured surface and roll it out with a rolling pin to form a large rectangle approximately 60 cm long x 40 cm wide.
To fill them, spread with a kitchen brush or a spatula all the softened butter on the surface of the stretched dough and then sprinkle the brown sugar mixture on top. At the end, add spoonfuls of the pumpkin puree on top and spread it evenly to the edges using the same spatula.
Roll the dough lengthwise to form a roll and then pinch the edges a little to try to bring them together. Using a very sharp knife or a piece of string or thread, cut the roll into 12 equal-sized portions.
Place the roles (leaving only 1 cm between each one) in a greased rectangular baking pan with high walls with parchment paper underneath.
Cover the pan with plastic wrap or a kitchen towel and let the rolls rest for 1 hour to double in size.
Preheat the oven to 356º F (180° C) and, once the rolls have doubled in size (they will stick together, which is vital for the dough to keep its softness), bake them for 10 minutes. When this time has passed, take them out of the oven and evenly pour the whipping cream or milk over the top of the roles, which will prevent them from drying out.
Return the roles to the oven and continue baking for another 20 minutes or until lightly browned.
Once ready, remove the roles from the oven and allow them to cool down slightly before adding the glaze.
For the glaze:
In a large bowl, add the cream cheese with the butter and beat with a hand whisk for 2 minutes until the mixture is smooth.
Add the powdered sugar with the salt, vanilla extract and milk and beat for 1 more minute until the glaze or frosting is light and smooth.
Pour all the mixture on top of the pumpkin cinnamon rolls and spread evenly.