Pumpkin Brioche Cinnamon Roll Recipe

I cannot wait for summer time, and the weather in D.C. was glorious this weekend. It was sunny and 70 degrees, and we celebrated with 10 friends, 5 lbs. of pork tenderloin, and my Weber kettle.

Unfortunately, this weather isn't likely to last. So in order to make it through the last few weeks of winter, I'm making some of my favorite cold-weather recipes.

These pumpkin brioche cinnamon rolls are very tasty...they are more dense than gooey, so they are easy to pick up and eat as you run around with your coffee in the morning.

The recipe is pretty "hands on," but you can make the rolls ahead of time and refrigerate them over night. In the morning, just pull them out and bring them to room temperature, then bake and glaze them.

Pumpkin Brioche Cinnamon Rolls with Cream Cheese Glaze

1 package dry yeast
1/4 cup warm water
3 1/4 cups all-purpose flour, divided
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
2 Tbsp granulated sugar
1 1/4 tsp salt
1 1/2 tsp pumpkin pie spice or nutmeg

3 Tbsp granulated sugar
3/4 cup golden brown sugar
2 Tbsp ground cinnamon
1/4 cup unsalted butter, room temperature

4 oz. cream cheese, room temperature
1 cup powdered sugar
1/4 cup unsalted butter, room temperature
1/2 tsp vanilla extract

Dissolve yeast in warm water in a large bowl, and let stand for 5 minutes. Add 3 cups flour, canned pumpkin, and next 5 ingredients to yeast mixture, and beat with a mixer at medium speed until smooth.
The dough will be very sticky. Dump 1/4 cup flour onto a working surface, and begin kneading the dough in your hands. Add flour 1 Tbs. at a time from the work surface. Once the dough no longer sticks to your hands, continue to knead on the work surface until the dough is smooth and elastic (about 10 minutes total).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 45 minutes or until dough is doubled in size. Punch dough down, cover and let rest 5 minutes.
On a floured surface roll the dough into a 12 x 10-inch rectangle. Spread the "filling" butter onto the dough, and sprinkle with brown sugar mixture.Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Cut roll into 1 inch slices. Place the slices in a 11x7 or 9x13-inch pan coated with cooking spray.Cover and let rise for 25 minutes or until doubled in size.

Preheat oven to 375 deg. Bake for 18 minutes or until golden. Combine glaze ingredients, and stir until smooth. Spread over rolls while still warm