10.05.2010

pumpkin cinnamon rolls with cream cheese frosting

seriously. that title alone makes my mouth water.
i think this cooler weather has given me a baking bug because that's what i've been doing lately. good for warming up my house. not good for the waistline. however, this recipe was worth it! originally found on this great blog

i only made a few changes to her recipe.

Pumpkin Cinnamon Rolls with Cream Cheese Icing
Roll Dough:

1/4 cup warm water

1 TBSP active dry yeast

1/3 cup warm milk

1 large egg, beaten

3/4 cup pumpkin puree

1 tablespoon melted butter

2 cups (approximately) All-Purpose Flour

1 1 /4 cup Whole Wheat Flour

1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice

Filling: (you could probably half this)
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1/2 stick butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:
In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 2 cups flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat for 2 minutes.
Gradually add remaining flour, a little at a time, until dough pulls away from sides of bowl. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Return dough to bowl or leave on counter. Cover with a towel and let rise until doubled, about 1 hour.
Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into rectangle about 1/4" thick. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way. Slice roll. I like to use dental floss to get a clean cut. Place slices in a greased 9x13 inch baking pan. Cover with a towel and let rise until almost doubled.
Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
Frosting: Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth. Add the powdered sugar 1/2 cup at a time, blending in between, until desired consistency is reached. (I used 2 cups powdered sugar)
Frost warm rolls with the cream cheese frosting and serve immediately.

heaven help me, i already want to make these again...

5 comments:

kristin said...

how many jump squats do you suppose we have to do to burn these babies off?

Sarah said...

Sounds good! What is cardamom? I bet Matt would love these. I want to make them for him. :) Ooh, these would be great for Thanksgiving too.

Kim said...

Are you kidding me? That sounds like the best thing ever. I'm totally buying yeast and cardamom tomorrow. Or do you think the yeast that's been in my fridge for 1.5 years will do?

sara said...

aahh! i should mention i substituted allspice for cardamom! whatever is required to work these off- totally worth it! ha ha!

Kelly said...

Looks so YUMMY! I must try these soon. I Love everything PUMPKIN!!