Maple and pumpkin — two beloved fall flavors — are well suited for seasonal baking together. We use whole wheat flour to make a mildly sweet, tender breakfast bread that beats a classic cinnamon roll.
For the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in the order listed in a large mixing bowl. Mix and knead to make a soft, smooth dough. Place in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours, or until almost doubled.
For the filling: Combine the cream cheese, maple sugar, and flour, mixing at low speed until smooth, with no lumps. Add the egg and maple flavor. Mix until combined (you’ll need to scrape the bowl and mix some more to make the filling smooth). If you're using them, stir in the chopped pecans or dried cranberries.
To assemble: After the dough’s first rise, pat or roll it into a 14˝ x 22˝ rectangle. Spread the filling over the dough, leaving 1˝ of one long side uncovered. Roll the dough up from one long edge toward the uncovered strip of dough.
Seal the edge of the log by pinching the dough together.
Cut into 12 rolls and place into a lightly greased 10˝ x 10˝ or 9˝ x 13˝ pan. Cover and let rise for 1 to 1 1/2 hours, until puffy.
Halfway through the rise time, preheat the oven to 375°F. Bake for 25 to 30 minutes, until lightly browned and set in the center. Remove from the oven and let cool in the pan on a rack for 20 to 30 minutes before glazing.
For the glaze: Stir all of the ingredients together until smooth; spread over the rolls while still slightly warm.
Serve the rolls warm or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
