Pumpkin Spice Cinnamon Roll Recipe

Directions

1. Place the following into your stand mixer's bowl, following the listed sequence: egg yolks and whole egg, sugar, melted butter, milk, salt, flour, pumpkin pie spice, and instant yeast.
2. Attach the dough hook to your mixer and run it on low for two minutes, until the dough forms a cohesive mass.
3. Bump the speed up to medium and knead for ten minutes. Keep an eye on your mixer—it may jitter across the counter! The dough should become smooth and pliable without being tacky.
4. Remove the dough from the hook and shape it into a neat ball by pulling the bottom edges underneath until the top is smooth and tight.
5. Coat the mixer bowl with a light spray of cooking oil or brush with oil.
6. Return the dough to the bowl with the smooth side down, then flip it so all surfaces are covered with the oil.
7. Wrap the bowl with plastic film and place it in the refrigerator to chill overnight.
8. When the next day comes, set the dough ball on a clean work surface with the smooth side facing up. Do not grease or flour the surface.
9. Using a rolling pin, flatten the dough into a rectangle about 20 inches by 16 inches. The dough starts out quite stiff and rolling may require some effort, but it will become more pliable as you work.
10. With an offset spatula, distribute the filling evenly and thinly over the dough. It might take a bit of pressure to spread, but it will eventually cover the entire surface. (Instructions for preparing the filling are provided below.)
11. Begin at a long edge of the rectangle and roll the dough into a compact log, keeping it as tight as possible.
12. Trim both ends of the log to make it even, then cut it into 12 equal portions. A simple method is to halve the log, then halve each half, and finally cut each quarter into three pieces—no math or ruler needed.
13. Spoon the pumpkin spice caramel dip into the bottom of your baking pan and spread it evenly. (For a sticky bun version, refer to the NOTES section.)
14. Arrange the rolls in four rows of three atop the caramel, gently pressing each roll down.
15. Cover the pan and let the rolls rise until they are touching each other, which may take 2 to 3 hours depending on room temperature. For a quicker rise, place the pan in the microwave with a mug of boiled water in the corner; close the door to create a warm, humid environment.
16. About 30 minutes before the rolls are finished rising, preheat your oven to 375°F.
17. Once the rolls have risen, place them in the oven and bake for 15 minutes.
18. Rotate the pan 180°, reduce the oven temperature to 350°F, and bake for an additional 10 minutes. The finished rolls should be a deep golden brown, and their internal temperature should reach 185 to 195°F.
19. Take the pan out of the oven and allow it to cool on a wire rack for 15 minutes.
20. Loosen the rolls by running a thin spatula around the pan's edges. Invert a half-sheet pan on top, then carefully flip both pans together. Smack the assembly firmly on the counter to release the rolls onto the sheet pan. Use an offset spatula to scrape any leftover caramel from the original pan onto the rolls.
21. Allow the rolls to cool for 30 minutes, then top them with cream cheese frosting and festive Halloween sprinkles or decorations.
22. For the filling, combine all the ingredients until they form a thick paste. Using your (clean) hand works best for this, but a hand mixer will also do the job.
23. For the frosting, beat the cream cheese with a hand mixer until it's completely smooth.
24. Add the powdered sugar, salt, vanilla, and half-and-half, then blend until you have a very thick glaze or slightly thin frosting consistency.
25. Decorate the rolls using a piping bag fitted with your preferred tip, or simply drizzle the frosting from a spoon or fork. Apply as much or as little as you desire.