I'm excited to share a new twist on my beloved Pumpkin Cinnamon Rolls, a recipe I first introduced many years ago. After some experimenting and tweaking, I've refined the flavors and techniques to make them even better. These updated rolls are still packed with the warm, cozy essence of pumpkin and cinnamon. I can't wait for you to try this improved version.

This time, I decided not to make the cream cheese frosting that I included in the original recipe. Feel free to top the rolls with any of your favorite options. Personally, I love enjoying them plain, without any topping, so the natural flavors of the pumpkin and cinnamon can really shine through.

How To Make Pumpkin Cinnamon Rolls 

Yields:  12 Rolls

METHOD:

1. Mashed Pumpkin/Pumpkin Puree:
1. Wash, cut and steam the pumpkin for about 15 minutes. Remove the skin and mash with potato riser.   Set aside to cool.
2. Kneading Pumpkin Dough:
1. Put all ingredients (except butter) into a bowl of stand mixer.  
2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  
3. Knead for another 2 - 3 minutes or until the dough comes together and elastic. 
4. Change to hook attachment.  Add in butter and continue knead for 10 - 12 minutes or until the dough come together and achieve window pane stage.  A reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
3. 1st Proofing:
1. Form the dough into a round ball in a large greased bowl and covered. Transfer to fridge and let it retard overnight for about 8 – 12 hours. I find the bread is more flavourful and aromatic when I retard the dough in the fridge over night.
2. You may also do the same day bake - Let the dough rise in a warm place for 45 - 60 minutes until double in size.  But, the result is not as good as long retard in the fridge. I usually left the dough in the same mixing bowl and cover.
4. For The Filling:
1. Cut the butter into cubes.  Leave it out on the counter for 1 hour or until the butter soften and spreadable.
2. Combine butter, cinnamon powder and brown sugar in a mixing bowl. Set aside.
5. Shaping:
1. On a floured surface, roll the dough into a rectangle approximately 42 cm by 38 cm. 
2. Evenly spread the butter mixture over the dough. 
3. Starting from the longer side, cut the dough into 12 equal strips, about 3.5 cm wide, using a knife or pizza cutter.
4. Roll each strip into a spiral, like a Swiss roll, and place each one in a muffin pan. 
5. Repeat until all the strips are rolled.
6. Final Proofing:
1. Cover and let rise until nearly doubled, about 30 minutes (28C - 29C room temperature). The duration is very much on your room temperature and the yeast that you used.
7. For Cream Cheese Frosting (Optional, I did not use):
1. While waiting for the cinnamon rolls to proof, cut the butter and cream cheese into cubes. Set aside to soften.
2. In a bowl of electric mixer, beat cream cheese, butter, powdered sugar, salt and vanilla extract until smooth with the paddle attachment. 
8. Baking:
1. Preheat oven at 200C (top & bottom heat) or 180C - 190C (fan-forced) for 15 minutes.
2. Bake in a preheated oven for about 15 minutes, or until golden brown.
3. Remove from the oven and brush with butter while still hot. Alternatively, spread with cream cheese frosting before serving.