pumpkin cinnamon roll recipeDid y’all have a great Halloween?  We did.  It was full of parties, trunk-or-treating, and Disney on Ice.  It is late on Sunday night and I am just getting the chance to write my post for today.  I am looking forward to a quiet week, that is for sure.  Clay was supposed to be a Garden Gnome, but would not wear the hat or beard.  He was not thrilled with the picture taking either, but this picture is one of my new favorites.  It is just so him.

pumpkin cinnamon roll recipe

One of my favorite food blogs is goodlifeeats.com.  Katie Goodman is an amazing baker and cook and her photographs are beautiful and always styled perfectly.  When I saw these Pumpkin Cinnamon Rolls, I knew that I had to make them and I had to make them right then.  And it turns out that they were just as delicious as they looked.

Do you think that these look hard to make?  They really are not.  Time consuming?  Yes, they take some time, but none of the steps are hard.  The reward out ways the effort, I swear.  You can make these the night before or even freeze half for later.

pumpkin cinnamon roll recipeFor the dough:

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

Filling:

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

Frosting:

4 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla bean paste or extract
3/4 teaspoon lemon juice
2/3 cup powdered sugar

pumpkin cinnamon roll recipeIn 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.

pumpkin cinnamon roll recipeAdd the flour (a little at a time, about 1 1/2 cups to start) until the dough comes together.

pumpkin cinnamon roll recipeKnead until the dough pulls away from the side.  The dough will become smooth and elastic.

pumpkin cinnamon roll recipePut the dough in an oiled bowl.  Cover with a towel and let sit in a warm place.  Let the dough double, about an hour.

pumpkin cinnamon roll recipeMake the filling.  Mix together the sugars and spices.

pumpkin cinnamon roll recipeWhen the dough has doubled, turn it out on a flour surface.  Cut the dough in half.

pumpkin cinnamon roll recipeRoll the dough out into a rectangle, approximately 12×16 inches.  Spread the butter all over.

pumpkin cinnamon roll recipeSprinkle 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 9 inch cake pans or cram them into three pans like I did.  Repeat with the other half of dough.

pumpkin cinnamon roll recipeCover the pans with a towel and let rise until doubled, about 45 minutes.

pumpkin cinnamon roll recipeBake in a preheated 375 degree oven for about 20 to 30 minutes.

pumpkin cinnamon roll recipeCream together the butter and cream cheese.  Add the vanilla and lemon juice.  Beat in the powdered sugar until smooth.

pumpkin cinnamon roll recipeFrost the rolls with the frosting and serve immediately.  Alternatively, you can put the rolls in the fridge after you place them in the pan.  You can take them out of the fridge and let rise and bake.

pumpkin cinnamon roll recipeI gave the other half of my recipe as a gift.  I baked off the pumpkin cinnamon rolls and wrapped them up.  I put the frosting in a Mason jar and they can reheat the rolls and frost them when they are in the mood for a cinnamon roll.

Pumpkin Cinnamon Rolls
 
Ingredients
  • ¼ cup warm water
  • 1 package active dry yeast
  • ⅓ cup warm milk
  • 1 egg beaten
  • ¾ cup pumpkin puree
  • 1 Tablespoon melted butter
  • 2 cups flour
  • 1¼ cups whole wheat flour
  • ½ cup brown sugar
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon cardamom
  • Filling:
  • 1 stick softened butter
  • ⅔ cup sugar
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ginger
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon cloves
  • Frosting:
  • 4 ounces softened cream cheese
  • ½ cup softened butter
  • 1 teaspoon vanilla bean paste or extract
  • ¾ teaspoon lemon juice
  • ⅔ cup powdered sugar
Instructions
  1. 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.
  2. Add the flour (a little at a time, about 1½ cups to start) until the dough comes together.
  3. Knead until the dough pulls away from the side. The dough will become smooth and elastic.
  4. 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.
  5. Make the filling. Mix together the sugars and spices.
  6. When the dough has doubled, turn it out on a flour surface. Cut the dough in half.
  7. Roll the dough out into a rectangle, approximately 12×16 inches. Spread the butter all over.
  8. 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 9 inch cake pans or cram them into three pans like I did. Repeat with the other half of dough.
  9. Cover the pans with a towel and let rise until doubled, about 45 minutes.
  10. Bake in a preheated 375 degree oven for about 20 to 30 minutes.
  11. Cream together the butter and cream cheese. Add the vanilla and lemon juice. Beat in the powdered sugar until smooth.
  12. Frost the rolls with the frosting and serve immediately. Alternatively, you can put the rolls in the fridge after you place them in the pan. You can take them out of the fridge and let rise and bake.
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