ASMR Baking Pumpkin Cinnamon Rolls (Close Whispered Voiceover)

I want to thank the lovely channel members: Torpe, Jason, Jaylon, Trinity, Grant, Andy, Shannon, Past Tense, Becca, Toffi, Zack, Meredith, Panini, Brian R, Jake R, theokchannel, Kris, Rory, Bryan, HolyCannoli, MrBear, and NebraskaBecause. I see you wonderful people and appreciate you! Here is the link to join. Members will have early access to uploads, channel emojis/badges, and shoutouts. 🧡😊    / @calciferasmr   Here is my channel’s Instagram! https://www.instagram.com/calciferspa... I appreciate any other recommendations or feedback; suggestions are always welcome! For any inquiries please contact: [email protected] Ingredients Dough: 4 cups of all purpose flour 3/4 cup milk (I used 2% with a splash of cream since I didn’t have whole milk) 1/4 cup and 2 tablespoons granulated sugar One 1/4 ounce package of quick rise yeast (2 1/4 teaspoons) 1/4 cup melted unsalted butter 3/4 cup pumpkin puree (I would add 2-3 extra tablespoons now that I’ve made these!) 1 egg (room temp) 2 1/2 tablespoons pumpkin pie spice 2 teaspoons vanilla 3/4 teaspoon salt Filling: 2/3 cup dark brown sugar 2 tablespoons pumpkin pie spice 5 tablespoons of very very soft butter Cream cheese frosting: 8 oz full fat cream cheese (room temp) 1 1/4 cup powdered sugar 1 teaspoon vanilla extract (or however much you like!) Pinch of salt Dash of lemon juice (really, a dash) Have some heavy cream or half and half to drizzle over when the rolls are half baked! Start by microwaving your milk until it’s lukewarm (i did about 30 seconds). Not hot, but not cold. Then sprinkle the entire packet of yeast over top of the milk and give it 2 minutes to just stand on its own. Whisk it in and transfer to a mixing bowl. Next, add in the sugar, salt, pumpkin pie spice, melted butter, egg, vanilla, and pumpkin puree. Whisk for a few minutes until a uniform mixture forms. Add a cup of flour at a time and incorporate until only a little powder remains, switching from your whisk to a spatula as the dough thickens. Have about half a cup of flour off to the the side to knead into the dough as you work at it. Knead a few times before removing the dough from the bowl and onto a well-floured surface. This is where you really have to work now! If you have a stand mixer, you can use that to knead for about 10 minutes, other wise you’ll knead the dough by hand for about 10 minutes, give it a couple minutes to rest, and then return to knead until the dough becomes soft, pliable (ths took me about an extra 10 minutes) and until you’re able to pull off a small piece and stretch it so it doesn’t break (light is sort of visible through it when you stretch it) Set the dough into a bowl and cover with either a towel or plastic wrap. Leave this to rise in a warm, dry area for about 1 1/2 hours, or until it’s doubled in size. Punch (gently) down on the dough to release the gas and then pull the dough out onto a clean surface. Roll it out into a large rectangle (you can go even thinner than I did in this video if you’d like). Using your very soft butter, spread it over the top of the dough, and evenly sprinkle all of your filling mixture onto the dough. Proceed to slowly roll up (long ways) the dough so that it’s tight together, and you can pinch the edges if you’d like to keep the roll from opening back up so easily. Use a knife, or floss, to cut 2-3 inch wide rolls, and in a greased casserole/cake dish, add 8 rolls lined up next to each other with their tails facing one another. Cover once more and allow the rolls to proof (sit and rise) for 30 minutes (at least). You can preheat the oven to 350 degrees F, and when ready, pop them in the oven for 10 minutes. Remove after 10 minutes and drizzle the heavy cream over top (you can be generous here!). Pop them back in for another 20 minutes or until there’s a nice golden top. Remove the rolls and feel free to add the icing to them as soon as they come out of the oven! Decorate with chopped pepitas if you choose, or leave them with just the frosting. Enjoy, my friends. 🧡