Pumpkin Cinnamon Nut Roll with Currants

Indulge in the delightful flavors of pumpkin, cinnamon, nuts, and currants rolled into a sweet morning treat. Perfect for those chilly autumn weekend mornings.

Ingredients

⅓	cup milk
3	tablespoons unsalted butter
½	cup solid-pack pumpkin
3	tablespoons white sugar
½	teaspoon salt
1	large egg, beaten
1	(.25 ounce) package rapid rise yeast
1	cup unbleached all-purpose flour
1	cup bread flour
3	tablespoons unsalted butter, melted
1	tablespoon ground cinnamon
¾	cup dark brown sugar
⅓	cup finely chopped pecans
¼	cup dried currants (Optional)
1	(8 ounce) package cream cheese
½	cup unsalted butter, softened
1	(16 ounce) box confectioners' sugar
1	teaspoon vanilla extract

Instructions

• 1. In a microwave-safe bowl, combine milk and 3 tablespoons of unsalted butter. Heat in the microwave until the butter is just melted and the milk is warmed (120°F/49°C to 130°F/54°C), for about 30 to 60 seconds.
  2. In a separate bowl, mix together the solid-pack pumpkin, white sugar, and salt. Beat in the egg and yeast. Stir the warmed milk mixture into the pumpkin mixture until well combined.
  3. Whisk together the unbleached all-purpose flour and bread flour in a bowl, then divide the mixture in half. Beat half of the flour mixture into the pumpkin mixture on low speed until well mixed, approximately 5 minutes. Add the remaining flour mixture and beat until the dough is very soft.
  4. Transfer the dough into a greased bowl. Lightly grease the dough as well. Cover the bowl with a damp cloth and let the dough rise in a warm area until it doubles in size, which should take about 1 hour.
  5. Grease an oblong baking sheet with cooking spray.
  6. Punch down the risen dough and place it on a well-floured work surface. Knead the dough until it is smooth and easy to handle, for about 1 to 2 minutes. Roll the dough into a 10x12-inch rectangle and brush the top with melted butter. Sprinkle cinnamon, dark brown sugar, finely chopped pecans, and dried currants, respectively, onto the butter layer. Roll the dough, starting from the long side, around the filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut the roll into 12 slices.
  7. Arrange the slices, cut-side up, on the prepared baking sheet. Cover with a towel and let them rise until nearly doubled in size, for about 30 to 45 minutes.
  8. Preheat the oven to 350°F (175°C).
  9. Remove the towel from the rolls and bake them in the preheated oven until golden, for about 20 minutes.
  10. In a bowl, beat together cream cheese and 1/2 cup of softened butter using an electric mixer until smooth. Beat in confectioners' sugar and vanilla extract until the icing is fluffy and smooth. Spread the icing on the pumpkin rolls.

Jul 19, 2024