Tuesday, October 14, 2014

Pumpkin Cinnamon Rolls

Happy Fall to everyone, I love baking in the fall, and as you all know I love baking with warm spices, pumpkin and apples. I love cinnamon rolls in any way, but with pumpkin makes these even more special..

These Pumpkin Cinnamon Rolls are moist and tender inside, with the warm spices mixed in. And a mixture of cinnamon brown sugar swirled inside the middle, and a delicious cream cheese frosting on top. They are melt in your mouth amazing.It’s perfect for fall and the added pumpkin makes the rolls moist and it adds that amazing flavor. 

  • 1 (.25 oz) packet yeast, or 2 1/2 teaspoons yeast
  • 1/3 cup milk, warmed to about 110 degrees
  • 1/4 cup sour cream
  • 3 Tablespoons vegetable oil
  • 1 large egg
  • 1/3 cup packed light-brown sugar
  • 1 teaspoon salt
  • 3/4 cup canned or fresh pumpkin puree
  • 1/2 teaspoon ground nutmeg, or fresh grated whole nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  •  3 1/2 cups all-purpose flour
  • Filling
  • 3/4 cup packed light-brown sugar
  • 2 teaspoon ground cinnamon
  • 1/4 cup butter, almost melted 
  • Cream Cheese Icing
  • 4 ounces cream cheese, softened
  • 1/4 cup salted butter, softened 
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 - 3 Tablespoons milk

  • 1.Add yeast to warmed milk in liquid measuring cup and whisk to dissolve. Let rest 10-15 minutes. 
  • 2.In a large mixing bowl add sour cream, vegetable oil, egg, 1/3 cup brown sugar and salt. Add milk mixture to mixing bowl and mix until just combined with the whisk attachment. Mix in pumpkin puree, nutmeg, ginger, and vanilla. 
  • 3.With mixer set on low- medium speed, slowly add in 2 cups of the flour and blend until combined, then switch to hook attachment and slowly add in remaining 1 1/4 cups flour. Knead mixture until smooth an elastic, about 4-5 minutes, adding in additional flour as needed to make a soft dough (it will pull away from the sides of the mixer and be soft)
  • 4.Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm place until double in size about 2 hours.
  • 5.In a separate small mixing bowl, whisk together 3/4 cup brown sugar, and cinnamon then set aside. Punch dough down. Roll out onto a clean, lightly floured work surface to about an 18 x 12 inch rectangle. 
  • 6.Spread evenly with 1/4 cup butter and sprinkle with cinnamon sugar mixture and spread into an even layer on the dough. Beginning on the 18 inch long side tightly roll up to the other end. Cut into 12 even rolls and transfer to a buttered 13x9 inch baking dish. Cover loosely with plastic wrap and allow to rest in a warm place for 1 hour
  • 7. Preheat oven to 375 degrees
  • 8.Take plastic wrap off and bake in preheated oven until tops are golden and centers are no longer doughy, about 19 - 24 minutes. Allow to cool slightly. Then frost.
  • 9. For The Frosting: While the cinnamon rolls It’s perfect for fall and the added pumpkin makes the rolls amazingly moist (in a non-doughy way) and it adds that amazing flavor we can’t get enough of. start your frosting.
  • 10. In a large mixing bowl, beat cream cheese and butter until fluffy, for about 3 minutes, then add in vanilla and powdered sugar. Add milk until desired consistency is reached. Drizzle over warm rolls. They aare best served that day, you can reheat in microwave for 20 seconds the next day or two, store in an airtight container 

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