Wednesday, October 10, 2012

Pumpkin Cinnamon Rolls

There is nothing like waking up in the morning, pouring a cup of coffee and having a sweet, warm, and gooey cinnamon roll. Its even better when its pumpkin!! So start with your cup of Salted Caramel Pumpkin Coffee and whip up a batch of cinnamon rolls. I'll admit, there is a little effort involved in these. I was intimidated by them. But now that I've done it, its kind of fun and there is something satisfying about having all that deliciousness and knowing you made it yourself!

Pumpkin Cinnamon Rolls
Recipe from: The Girl Who Ate Everything
1/3 cup milk
2 tablespoons butter
1/2 cup pumpkin(fresh or canned)
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter

In a small sauce pan, heat milk and butter until warm.
In a large mixer bowl combine pumpkin, sugar, nutmeg, pumpkin pie spice and salt. Add the milk mixture and beat until well combined.
Beat in eggs and yeast.
Add half of the flour to the mixture and beat on low, scraping the sides of the bowl until well combined.  Add remaining flour and combine.
Lightly grease a bowl and put the soft dough into the bowl, turn to cover with oil.
Cover with plastic wrap, set in a warm place and allow to rise. This should take about 1 hour.
Punch dough down and turn over onto a floured surface.  Knead a few times to smooth out the dough.
Roll into a rectangle, approximately 12x10 inches.
In a small bowl combine the brown sugar and cinnamon. Brush the dough with melted butter and sprinkle the sugar mix over the dough.
Starting at the long end of the dough, roll up jelly roll style.  Using a sharp knife cut into 1 inch slices (approximately 12 total)
Place rolls, cut side up into a pan (I used a 9x13).  Cover again and let rise for about 45 minutes.  The rolls should double in size.

Bake rolls at 350 degrees for 15-20 minutes until golden. Cool for a few minutes and top with cream cheese icing.

Cream Cheese Icing
Recipe From:

4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 tsp milk
1/2 tsp vanilla extract

Combine all ingredients in a mixing bowl. Beat until well combined. Spread over warm rolls.

Now go and enjoy your pumpkin deliciousness and bask in your cinnamon roll making accomplishment!

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