Leslie Scott’s Holiday Pumpkin Cinnamon Rolls

     Pumpkin Dough:

• 1/3 cup milk
• 2 Tablespoons unsalted butter
• 1/2 cup canned pumpkin (not pumpkin pie filling)
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large egg
• 2 and 1/4 teaspoons instant yeast
• 2 and 2/3 cups flour

Filling:

• 6 Tablespoons unsalted butter (room temperature)
• 1/2 cup packed brown sugar
• 1 Tablespoon ground cinnamon 
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves 
• 1/4 teaspoon ground allspice

     Icing:

• 4 oz cream cheese (room temperature)
• 1/4 cup pure maple syrup
• 2 Tablespoons whole milk 
• 1 cup confectioners’ sugar (sifted) 

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Baking Pan
• Grill Safe Gloves
• Mixer
• Spatula
• Rolling Pin
• Cutting Board
• Plastic Wrap
• Medium Bowl

1. Make the dough. Warm the milk and butter together. Warm the two together until the butter is melted. Set aside.

2. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed.

3. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast.

4. With the mixer running on low speed, add 1 cup of flour.

5. Mix for 1 minute, scraping down the sides of the bowl frequently.

6. Add 1 and 1/4 cups more flour and beat for 1 more minute.

7. The dough will be very soft.

8. Place dough into a greased bowl.

9. Turn the dough around in the bowl so all sides of the dough are coated.

10. Cover dough tightly with plastic wrap and allow to rise until doubled in size.

11. This will take about 1 – 1.5 hours.

12. Gently punch the dough down to deflate it and turn it out onto a lightly floured surface.

13. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour.

14. Roll the dough out into an 18×10 inch rectangle.

15. Spread the softened butter evenly on top.

16. Combine the brown sugar, cinnamon, and spices into a small bowl.

17. Sprinkle all over the top.

18. Roll it up tightly.

19. Using a very sharp knife, cut into 11-12 pieces, about 1.5 inches each.

20. Arrange rolls into a greased 9-inch or 11×7 inch pan.

21. Cover with plastic wrap and allow the rolls to rise again in a warm, draft-free environment until doubled in size. This takes about an hour.

22. Preheat the smoker to 350°F.

23. Smoke the rolls for 22-28 minutes, covering them with aluminum foil at the 15-minute mark to prevent heavy browning.

24. Remove from oven and allow to slightly cool as you prepare the icing.

25. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth.

26. Add the maple syrup and milk and beat on high until smooth.

27. Add the confectioners’ sugar and beat on medium speed until creamy.

28. Drizzle over warm cinnamon rolls.

29. Rolls taste best served on the same day, though they remain fresh for one day covered tightly at room temperature. Enjoy!