Pumpkin Mascarpone Cinnamon Rolls Recipe

Ingredients

Dough

• 0.75 cup whole milk
• 0.33 cup granulated sugar, divided
• 1 tablespoon instant yeast
• 2 large eggs
• 1 teaspoon vanilla extract
• 3.25 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened and cut into pieces

Filling & Topping

• 0.5 cup melted butter
• 0.75 cup pumpkin puree
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 8 ounces mascarpone cheese, softened

Frosting

• 8 ounces mascarpone cheese, softened
• 1.33 cups confectioners sugar
• 2 tablespoons heavy cream
• 0.5 teaspoon vanilla extract
• 0.125 teaspoon pumpkin pie spice

Instructions

Prepare the Dough

1. In a small saucepan, heat the milk and 1 tablespoon sugar until just warmed (90-105°F). Do not heat over 110°F or you will kill the yeast. Remove from heat and stir in the yeast. Let sit for 5 minutes until bubbly. Whisk in the eggs and vanilla.
2. In the mixing bowl of a standing mixer with paddle attachment, combine the remaining sugar (1/3 cup minus 1 tablespoon), flour, and salt.
3. With the mixer on lowest speed, slowly add the milk mixture until combined. Add the butter 1 piece at a time, beating until incorporated before adding the next piece. Increase speed to medium-high for 5 minutes. The dough will be silky and smooth.

Rise & Prepare

1. Transfer the dough to a lightly greased bowl and cover with plastic wrap or a kitchen towel. Let rise for 1-2 hours in a warm spot or until double in size.
2. While the dough rises, grease a 9×13 baking dish with butter and set aside.
3. Once the dough has doubled in size, tip it out onto a well-floured surface. Roll out into an 18″ × 12″ rectangle.

Fill & Bake

1. Brush the melted butter over the dough, saving about a tablespoon for the formed rolls. Sprinkle the granulated sugar and brown sugar evenly over the buttered dough.
2. Mix together the pumpkin puree and pumpkin pie spice. Using the back of a spoon, gently spread the puree over the dough. Dot with pieces of soft mascarpone.
3. Tightly roll the dough from the long side. Using a string or sharp serrated knife, cut the dough log into 1½″ rounds. Brush the tops with melted butter, cover with a kitchen towel, and let rise for 30-45 minutes in a warm place.
4. Preheat the oven to 350°F. Bake for 45-50 minutes, covering with aluminum foil for the last 15 minutes of baking if they've started to brown by the 30-minute mark.

Frost & Serve

1. In a standing mixer with whisk attachment, whisk the mascarpone cheese until light and fluffy. Add the confectioner's sugar and, with the mixer on low speed, pour in the heavy cream and vanilla, slowly increasing speed until the frosting comes together.
2. Add the pumpkin puree and pumpkin pie spice, mixing until combined. If the frosting separates slightly, it will smooth out when spread over the hot buns.
3. Pour the frosting over the freshly baked buns and serve immediately. If serving later, reheat the buns in the baking dish, then pour frosting over just before serving.

Notes

• These rolls have been a hit for dessert, brunch, and breakfast.
• If the frosting separates slightly during mixing, it will smooth out when spread over the hot buns.
• Store leftover rolls in an airtight container in the refrigerator for up to 3 days.