Pumpkin Chai Spiced Rolls

For the dough:

1 cup warm milk – between 100-110 degrees

¼ cup brown sugar

1 Tablespoon active dry yeast

¾ cup pumpkin puree (not pie filling)

1 teaspoon kosher salt

4 Tablespoons butter

1 large egg

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cardamon

4-5 cups flour

For the filling:

½ cup (1 stick butter) room temperature

½ cup pumpkin puree (not pie filling)

1 teaspoon vanilla

1-1/2 Tablespoons cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon ground cardamon

1 cup brown sugar

3-4 Tablespoons flour

For the icing:

4 oz. cream cheese softened

4 Tablespoons butter softened

2 cups powdered sugar

1 teaspoon vanilla

2-3 Tablespoons milk

Instructions

For the dough:

In a small bowl combine warm milk (between 100-110 degrees), brown sugar, and active dry yeast and let sit 5 minutes or until foamy. If using instant yeast, simply combine all dough ingredients. Just keep the yeast away from direct contact with the salt when combining ingredients (salt slows yeast growth).

In a stand mixer with dough hook combine pumpkin puree, salt, butter, egg, spices, and 4 cups of flour. Pour foamy yeast mixture in and mix with dough hook on low speed for 5-8 minutes until smooth and elastic.

 Add another ½ to full cup of flour to make dough consistency thick and only slightly sticky. Dough should pull away from sides of bowl and not stick to fingers very much.

Oil a large bowl, place dough in it and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.

For the filling:

In a medium bowl combine softened butter, pumpkin puree, vanilla, and spices and mix until smooth and creamy. Set aside.

On a floured work surface, roll dough into roughly a 24 inch by 10-12 inch rectangle. I stop occasionally and shape it with my hands to keep a rectangular shape.

Spread filling onto dough to coat entire rectangle, then sprinkle brown sugar evenly over the filling. Sprinkle 3-4 Tablespoons of flour evenly over filling last.  The flour sprinkle will help prevent all the filling from leaking out into the pan while baking.

Carefully roll dough lengthwise into a long roll. Use a piece of clean string or dental floss and slide the string underneath the roll. Pick up both ends of the string, cross them, and pull tight to cut the dough into 12 equal pieces.

Place rolls cut side down into an oiled 9x13 inch pan, being careful not to crowd the rolls so they have room to rise. Cover with a dish towel, and let rise for 45 minutes to one hour until almost doubled in size.

Preheat oven to 350 F. Bake for 25-30 minutes, until light golden brown on top. Cool 10 minutes.

For the icing:

In a medium bowl combine cream cheese, butter and mix until most of the lumps are gone. I microwave them for 10-20 seconds to soften them enough to mix. Mix in powdered sugar, vanilla, and milk, one Tablespoon at a time until smooth.

 I like my icing thicker like frosting. Add 2-3 more tablespoons milk if you prefer a thinner glaze. Generously spoon icing over warm rolls to coat evenly. Serve warm for maximum deliciousness