Pumpkin Cinnamon Rolls

Yes, I eat healthy 80% of the time, but everyone needs to enjoy a cinnamon roll once and a while 🙂

My new goal is to make something sweet or savory for breakfast once a month. It can be anything from croissants to baked quiches. I remember growing up my Mom always made us a special breakfast treat on the weekends and I always looked forward to it! I know I can’t commit to every weekend, but I can commit to once a month.

Cinnamon rolls have always intimidated me, but not anymore. They are not difficult to make, but they are time consuming. They are worth every minute in the kitchen and I can’t wait to make them again! I suggest prepping them the night before 🙂

Pumpkin Cinnamon Rolls with Cream Cheese Icing

roll dough adapted from King Arthur Flour
makes approximately 15-16 rolls

Ingredients:

Roll Dough:

1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Pastry Flour
1/4 cup brown sugar
1 teaspoon salt
3/4 teaspoon cinnamon

Filling:
3/4 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 – 1 stickÂ butter, softened ( I used a 1/2)
1 teaspoon vanilla extract
2 cups powdered sugar

Directions:

Stir yeast into water to soften in a large bowl. Allow to rest for 5 minutes before stirring to combine. Stir in the milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Slowly add the rest of the flour (all purpose), a bit at a time, until the dough is stiff enough to knead. Begin with 1 1/2 cups of flour and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Place the dough into a greased bowl. Turn the dough in the bowl to coat the entire ball of dough with oil. Cover with plastic wrap and rise until doubled, approximately 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a another bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9×13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375Â°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.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.