Pumpkin Nutella Swirl Rolls by Mrs. Cindy

[BakerAunt]

Pumpkin Nutella Swirl Rolls

This recipe uses 1 can of pumpkin purée. Do not confuse it with pumpkin pie filling! The dough uses 1/2 can and the frosting uses the other 1/2. This dough is very soft, so work gently and flour the counter and rolling pin liberally to keep things from getting too sticky. Try not to overwork the dough. That can make the rolls tough. Though these are best eaten soon after baking, you can pop leftover buns in the microwave for 10-15 seconds–mimicking that ‘just-baked’ warmth.

Dough:
1/3 cup warm milk
1/2 cup plain pumpkin puree (NOT pumpkin pie filling)
1/4 cup dark brown sugar
1 1/2 teaspoons yeast
1 egg, lightly beaten
2 1/4 to 2 1/2 cups AP flour
1/2 teaspoon salt
1/2 teaspoon cinnamon or pumpkin pie spice
4 Tablespoons unsalted, softened butter

Directions:
In measuring cup, combine milk with yeast and a pinch of sugar. Allow to proof 5 minutes. Stir in the pumpkin and the egg. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 1/4 cups flour, remaining sugar, salt, and cinnamon. Add the yeast-pumpkin mixture and mix on low to combine. Add the butter 2 Tablespoons at a time, mixing until the butter is incorporated before adding the rest. Scrape dough from the paddle, add the dough hook attachment and knead on medium speed for 10 minutes. The dough will be quite sticky and stringy. Place in an oiled bowl, cover with plastic and allow to rise until doubled in size, about 1 hour

Filling:
1/2- 1 jar Nutella, depending on size of jar and personal taste

Butter or spray with Pam, a 9"x13" rectangular baking pan. Once dough has risen, turn the dough out onto a well floured surface (this is where you might have to use the additional 1/4 of flour listed above. This dough will be very sticky. Use as much flour as needed to be able to handle the dough, but don't add too much or they will become tough!) and gently deflate. Allow to rest 5 more minutes, before rolling the dough out into a large rectangle, the short end measuring about 12 inches–the long edge can be about 18-22 inches. Spread the Nutella, as much as you want, but not so much it squirts out the edges when rolled. Leave a 1" space on the edge closest to you so you can seal the roll. Begin rolling from the short end all the way up into a 12-13 inch log and pinch to seal. Gently cut off about 1-inch spirals, placing each into your prepared pan. Cover loosely with plastic wrap and allow to rise another hour.

Meanwhile, preheat the oven to 350*F. And make the frosting.

Frosting:
1 stick butter at room temperature
8 oz. cream cheese at room temperature
1 tsp pumpkin emulsion or flavoring
1 1/2 tsp pumpkin pie spice
1/2 can pumpkin purée
3-4 cups powdered sugar

Cream butter and cream cheese until blended. Add pumpkin emulsion, pie spice and purée. Mix well. Slowly add powdered sugar, one cup at a time until you reach desired sweetness and consistency. Mix/beat well and spread over cooled rolls.

Bake in the center of the oven for 20-25 minutes. Remove from oven and cool on a rack for at least 15 minutes before frosting and serving.

NOTE: these can be made and baked and, before frosting, can be frozen. Just mix the frosting ingredients together and put it in a ZipLoc Baggie in the freezer with the baked rolls. When you are ready to eat them, remove the frosting bag and warm the rolls in the microwave. Knead the frosting bag until the frosting is pliable enough the squeeze comfortably. Snip a corner off the Baggie and squirt the frosting over the rolls. Enjoy!
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