Pumpkin Honey Bun Cinnamon Rolls

Ingredients

Steps

1. 1

   In a large mixing bowl, whisk the warm milk, yeast, and 1 tablespoon of the brown sugar by hand until dissolved. Let sit for 5 to 10 minutes, until foamy on top.

2. 2

   Add the remaining brown sugar, the egg, egg yolk, pumpkin puree, and melted butter to the same bowl, then whisk until combined.

3. 3

   Add the salt, pumpkin pie spice, and bread flour to the bowl.

4. 4

   Using a stand mixer fitted with the dough hook on low speed, or a wooden spoon followed by hand kneading, bring the mixture together into a dough. Knead for 6 to 8 minutes, until smooth and elastic. The dough should be slightly tacky to the bottom of the bowl; if it feels dry, add a splash of milk.

5. 5

   Transfer the dough to an oiled bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.

6. 6

   For the filling, stir the room-temperature butter and 1/4 cup pumpkin puree together in a small bowl until combined.

7. 7

   In a separate small bowl, stir together the 1 cup brown sugar and the cinnamon.

8. 8

   For the honey glaze, whisk the powdered sugar, honey, milk, melted butter, and vanilla in a medium bowl until smooth and creamy.

9. 9

   Once the dough has risen, flour a work surface and roll the dough into a rectangle about 14 by 20 inches and a little less than 1/2 inch thick.

10. 10

    Spread the butter-pumpkin mixture evenly over the dough with a rubber spatula, then sprinkle the cinnamon sugar evenly over it, pressing down firmly.

11. 11

    Starting from one of the shorter ends, roll the dough up tightly into a log, then pinch the seam and ends to seal.

12. 12

    Cut the log into 12 slices, about 1 to 1 1/2 inches thick. Unflavored dental floss gives the cleanest cut: slide it under the log and cross the ends over each other. A sharp knife also works.

13. 13

    Place each roll on its own square of parchment paper, top with another parchment square, and lightly roll with a rolling pin to flatten until it's about the size of a donut. Insert a toothpick through the seam into the center of each roll so the end doesn't unroll (you can leave it in while frying). Transfer the rolls to a large tray.

14. 14

    Cover and let proof again for about 30 minutes, until visibly puffy.

15. 15

    Heat vegetable oil in a deep pot or pan to 325°F to 350°F.

16. 16

    Drop the rolls into the hot oil, lifting off the parchment squares. Fry in batches of 3 to 4 without overcrowding the pan, about 2 to 3 minutes per side, until deep golden brown.

17. 17

    Transfer to a wire rack to drain any excess oil.

18. 18

    While the rolls are still warm, dunk each one in the honey glaze, let the excess drip off, and return them to the wire rack to set for about 5 minutes before serving.