Ingredients
Method
Make the Vanilla Custard
- Whisk the egg yolks, maple syrup, cornstarch and salt in a heatproof bowl until smooth. Heat the milk in a small saucepan until steaming. Slowly whisk half of the hot milk into the egg mixture, then pour everything back into the saucepan.
- Thicken and Chill
- Cook over medium-low heat, whisking constantly, until thick and bubbling. Continue cooking for 1 minute. Remove from the heat and stir in the vanilla and butter. Transfer to a shallow bowl, press food wrap directly against the surface and refrigerate until completely cold, approximately 1–2 hours.
- Activate the Yeast
- Combine the warm milk, yeast and 1 tablespoon maple sugar in the bowl of a stand mixer. Let stand for 5–10 minutes, until foamy.
- Mix the Pumpkin Dough
- Add the remaining maple sugar, pumpkin purée, egg, softened butter and vanilla. Add the bread flour, salt and cinnamon. Mix with the dough hook on low until roughly combined, then rest for 5 minutes.
- Knead and Rise
- Knead on medium-low for 8–12 minutes, until smooth, elastic and slightly tacky. Add extra flour only 1 tablespoon at a time if necessary. Transfer to a lightly greased bowl, cover and let rise until doubled, approximately 60–90 minutes.
- Brown the Butter
- Cook the butter for the filling over medium heat until golden and nutty. Immediately transfer it to a heatproof bowl and cool until opaque and spreadable.
- Make the Cinnamon Filling
- Mix the cooled brown butter with the coconut sugar, cinnamon, vanilla and salt. The filling should be soft and spreadable without becoming runny.
- Fill the Rolls
- Lightly grease a 9 × 13-inch metal baking pan. Roll the risen dough into an approximately 18 × 14-inch rectangle. Spread the brown butter cinnamon filling over the dough, leaving a 1/2-inch border along one long edge.
- Add the Custard
- Whisk the cold custard briefly until smooth. Spread approximately 3/4 cup in a thin, even layer over the cinnamon filling. Reserve the remaining custard for serving.
- Roll and Cut
- Beginning at the opposite long edge, roll the dough into a snug log without pressing out the filling. Pinch the clean edge closed. Chill the log for 15–20 minutes if it feels too soft to slice, then cut it into 12 equal rolls.
- Proof the Rolls
- Arrange the rolls cut-side up in the prepared pan. Cover and let rise for 45–60 minutes, until noticeably expanded and puffy.
- Bake
- Preheat the oven to 350°F. Bake for 30–38 minutes, loosely covering the pan with foil if the tops brown too quickly. The bread portion of a center roll should register approximately 190–195°F with no wet, stretchy dough remaining.
- Glaze
- Let the rolls cool until barely warm. Whisk the powdered sugar, milk and vanilla until thin and smooth. Brush a light layer over the rolls, allowing the cinnamon spirals to remain visible.
Nutrition
Notes
Use thick pumpkin purée rather than watery homemade purée. Excess moisture can make the dough difficult to shape.
Nutrition includes approximately 3/4 cup custard divided among the rolls and the thin vanilla glaze. It does not include the reserved custard served alongside.