Saturday, November 13, 2010

Pumpkin Cinnamon Rolls

So I know I've neglected posting this for a week now but tough nails, you'll get over it. haha. So whats a girl to do with pounds and pounds of pumpkin?.... make pumpkin cinnamon rolls that is! I found a recipe very similar that caused me to step out of my cookie making and try this one and trust me, you'll want to try it too.


1/4 cup warm water
1 package active dry yeast
1/3 cup warm milk
1 egg beaten
3/4 cup pumpkin puree
1 Tablespoon melted butter
2 cups flour
1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cardamom or its substitute


1 stick softened butter
2/3 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cloves


4 ounces softened cream cheese
1/2 cup softened butter (in the original inspiration they used 1 cup)
1 teaspoon vanilla bean paste or extract
3/4 teaspoon lemon juice
2/3 cup powdered sugar
In a large bowl, stir the water and yeast together.
Let it stand for about 5 minutes or until it is foamy.
Add the milk, butter, pumpkin, brown sugar, whole wheat flour, salt, and spices.
Mix well for 2 minutes.
 Add the flour (a little at a time, about 1 1/2 cups to start) until the dough comes together.
Knead until the dough pulls away from the side.  The dough will become smooth and elastic.
Put the dough in an oiled bowl.
Cover with a towel and let sit in a warm place.
Let the dough double, about an hour.
Make the filling.  Mix together the sugars and spices.
When the dough has doubled, turn it out on a flour surface.
 Cut the dough in half.
Roll the dough out into a rectangle, approximately 12x16 inches.  Spread the butter all over.
Sprinkle with the sugar and spice mixture.  Roll into a 20 inch log.
Slice the roll into 15 slices.  Place the slices in a greased 9×13 pan or two  brownie pans.
Repeat with the other half of dough.

 Cover the pans with a damp towel and let rise until doubled, about 45 minutes.

Bake in a preheated 375 degree oven for about 20 to 30 minutes.
 * If you would like to add the frosting, wait until the rolls have cooled or until warm before putting it on. my mistake and why you see no picture is I didn't wait.*

Cream together the butter and cream cheese.  Add the vanilla and lemon juice.
Beat in the powdered sugar until smooth.

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