Pumpkin Cinnamon Rolls with Cream Cheese Frosting
What could be better than the smell of pumpkin spiced cinnamon rolls baking in the oven on a beautiful Fall day?
Servings: 16 rolls
Ingredients
DOUGH:
- 1/4 c. warm water
- 1 packet active dry yeast
- 1/3 c. milk
- 1 lg. egg beaten
- 3/4 c. 100% pure pumpkin
- 1 T. butter melted
- 3 1/4 c. all-purpose flour
- 1/4 c. brown sugar
- 1/4 c. granulated sugar
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. pumpkin pie spice
FILLING:
- 1/2 c. butter softened
- 3 T. 100% pure pumpkin
- 2/3 c. granulated sugar
- 1/4 c. brown sugar
- 2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
FROSTING:
- 4 oz. cream cheese softened
- 1/2 c. butter softened
- 1 tsp. vanilla extract
- 1/2 tsp. lemon juice
- 1 pinch salt
- 2 c. confectioner's sugar
- 2 T. milk
Instructions
- DOUGH: In a small cup or bowl, stir yeast into water. Allow to rest for 5-10 minutes (it should get thick and begin to bubble). Pour into the bowl of a stand mixer fitted with a paddle attachment. Add the milk, beaten egg, pumpkin, melted butter, 1 1/4 c. flour, brown sugar, granulated sugar, salt, cinnamon and pumpkin pie spice. Beat vigorously for 2 minutes.
- Attach dough hook to mixer. Slowly add the rest of the flour, a 1/2 cup a time, beat until the dough is stiff and begins to pull away from the bowl.
- Turn the dough onto a floured surface. Knead, adding flour if necessary, until the dough is smooth and elastic. Place dough into a greased bowl, turn the dough to coat the entire ball. Cover with plastic wrap and a tea towel, allow to rise in a warm place until doubled in size (approximately 1 hour). If the dough is has not doubled by then, allow it to rise for an additional half hour.
- FILLING: Using a fork, combine all of the ingredients in small bowl. Set aside.
- Transfer the risen dough to a floured surface and roll into a 16 x 12-inch rectangle. Spread the filling over the dough. Roll into log and cut into 16 1-inch slices using a sharp knife. Place the slices into a greased 9 x 13 baking dish. Cover with a towel and let rise until almost doubled, about 45 minutes.
- Preheat oven to 375 degrees. Bake the for 20-25 minutes or until rolls are golden brown.
- FROSTING: While rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, lemon juice and salt in a medium mixing bowl until smooth. Add the confectioners' sugar 1/2 cup at a time. If the mixture becomes too thick, slowly add milk one half tablespoon at a time.
- Remove rolls from oven and let cool on wire rack. Frost 5-10 minutes after removal.
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