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
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.
Cover with a towel and let sit in a warm place.
Let the dough double, about an hour.
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.
Cream together the butter and cream cheese. Add the vanilla and lemon juice.
Beat in the powdered sugar until smooth.