Pumpkin Cinnamon Rolls

For the Pumpkin Roll Dough

1. In a small saucepan, warm the milk over low-medium heat until it reaches 180ºF. Set to the side and let it cool down to 90ºF-100ºF degrees or warm to the touch. You can also microwave this in a heat-proof glass measuring cup for 15 seconds at a time until the milk reaches 180ºF.
2. In a medium-size bowl, whisk together the all-purpose flour, instant yeast, light brown sugar, cinnamon, and salt. Set to the side.
3. In a separate bowl, whisk together the warm LACTAID® Protein Whole Milk, pumpkin puree, melted unsalted butter, and lightly beaten egg.
4. Add the dry mixture to the wet and mix together with a spatula until the dough begins to form.
5. Transfer the dough to a mixing bowl fitted with a dough hook and knead at a low speed for 7-8 minutes or until the dough has come together. The dough should be soft and a little sticky that pulls away from the sides of the mixing bowl.
6. Transfer the dough onto a lightly floured work surface, kneading it with your hands into a soft and smooth ball. Then transfer it to a lightly greased medium bowl. I use Baker's Joy to coat the bowl, but you can also use an olive oil spray. Cover with plastic wrap and/or a clean tea towel and place it in a warm area of your kitchen to allow the dough to rest and double in size (about 1 hour). If you plan to let the dough rest in your oven do not use plastic wrap!

For the Cinnamon Spice Filling

1. In a small mixing bowl, mix together the light brown sugar, granulated sugar, ground cinnamon, ground ginger, ground cloves, and allspice. Set to the side. The room temperature unsalted butter will be used as a spread later when we assemble the rolls.

Assembling the Pumpkin Rolls

1. Lightly spray a ⅛ sheet pan or a 6-inch round (or square) baking pan with a flour-based baking spray and set to the side.
2. Once the dough has doubled, punch it down using your fist, then turn it out onto a lightly floured surface. Make sure to lightly flour the rolling pin too. Roll the dough out to about a 10” x 12” rectangle. Spread the unsalted butter onto the dough with an offset spatula, leaving about a 1/4 inch border. Then sprinkle the cinnamon spice filling over the top.
3. Starting at the longest end of the dough, roll up tightly to form a log.
4. Using a sharp knife, slice the dough log into 6 equal rolls then place onto the prepared baking sheet or into the prepared baking pan, cut side down. I like to use a ruler to help evenly mark my cinnamon rolls. I also cut off the ends for a nice clean edge. You can still bake the edges in a separate pan though!
5. Cover again with either plastic wrap or a clean kitchen towel and place in a warm spot of your kitchen. Allow them to rise for an additional 25 minutes or until they have doubled in size. Meanwhile, if they’re not rising in your oven, adjust the rack to the 2nd level position (just above center) and preheat your oven to 350ºF.
6. In a small bowl lightly beat the egg yolk and 1 tablespoon water, then brush onto the rolls. Bake for 20-25 minutes at 350ºF. Let cool for about 10-15 minutes before adding the maple glaze or maple frosting.
7. If making overnight small batch cinnamon rolls cover tightly with plastic wrap and place in the refrigerator overnight. Let sit at room temperature for the second rise 1 hour before baking. Don't forget the egg wash too.

For the Maple Frosting

1. In a small bowl, mix together the unsalted butter, maple syrup, vanilla extract, LACTAID® Protein Whole Milk, and powdered sugar using your hand mixer or stand mixer fitted with the paddle attachment. The amount of frosting is small though so a hand mixer will work best.
2. This frosting can be made a day or two in advance of making the cinnamon rolls. Keep it stored in an airtight container in the refrigerator. Bring it to room temperature 20-25 minutes before using.