MoM T Double Pumpkin Cinnamon Rolls Topped with Pumpkin Frosting

MoM T: Double Pumpkin Cinnamon Rolls Topped with Pumpkin Frosting



Pumpkin Cinnamon Rolls

I c. warm milk

2 eggs (room temperature, slightly beaten)

1/3 c. butter melted

4 1/2 c. flour

1 tsp. salt

1/2 c. pumpkin

1/2 c. sugar

3 tsp. yeast

Pumpkin Filling:

1 1/2 c. pumpkin

1/2 tsp. pumpkin pie spice

1/2 c. sugar

1/2 c. packed brown sugar

Cinnamon Sugar:

1/2 c. butter melted

2 Tbs. cinnamon

1 1/2 c. packed brown sugar

Directions:

1. Dissolve yeast in 1/2 c heated milk (110 degrees)

2. In a large bowl mix flour sugar and salt.

3. In a medium bowl mix remaining 1/2 c. milk, pumpkin, melted butter and eggs.

4. In flour mixture make a well/hole in the center of bowl.  Pour pumpkin mixture in the center of the well.  With a wooden spoon stir in the middle taking little bits of flour from the sides.  When enough flour has fallen to make the consistency of a runny dough.

 

5. Add yeast mixture to runny dough and place in warm area for 20 min. Dough will start to foam.

6. With wooden spoon, gradually stir in the rest of the flour. If too hard to stir, knead by hand.

7. Cover with clean dish cloth and place in warm area for approx. 90 min. to rise.  Dough should almost double in size.

8. While dough is rising, in a medium bowl mix 1 1/2 c pumpkin 1/2 tsp. pumpkin pie spice 1/2 c. sugar and 1/2 c. brown sugar. Set aside.

9. In a small bowl mix 1/2 c butter, 2 Tbs. cinnamon and 1 1/2 c. packed brown sugar.  Mix until crumbly. Set aside.

10. After dough has risen turn the dough out and place on a slightly floured surface and cover for 10 min.

11. Roll dough into a 16x21 inch rectangle.  Spread pumpkin mix evenly over the dough.  Sprinkle cinnamon sugar mix over pumpkin.  Flatten sugar into pumpkin using a fork or the palm of your hand. 

12. Cut dough into 9 strips and roll up and place into a slightly greased 9x9 inch baking pan. Cover and let rise approx. 30 min.

13. Preheat oven to 350 degrees.

14.  Bake rolls until golden brown for about 30-35 minutes. While rolls are baking make Pumpkin Frosting.

Ingredients:

Pumpkin Frosting:

1 8oz. cream cheese (room temperature)

1/4 c. pumpkin (optional: add more pumpkin for taste, but not more than 1/4 c.)

1/4 c. butter (room temperature)

4 c. powdered sugar

1/8 tsp. salt

Directions:

1. In a medium bowl, with electric mixer, mix cream cheese and butter until smoothe.

2. Add pumpkin and mix thoroughly.

3. Add 1 tsp. salt and 1 c. powdered sugar and mix.  Do the same with each additional cups of powered sugar, until all 4 c. are added.  Blend until smoothe.

4. Place in refridgerator until rolls are done.

5. Spread frosting over warm rolls before serving.

Makes 9 large pumpkin rolls.  ENJOY!

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