Pumpkin and Cream Cheese Cinnamon Rolls

Not from the freezer section of the grocery store

Not from the freezer section of the grocery store

This was our first go at cinnamon rolls and we were incredibly pleased with the results. Although, we don’t recommend making these with just two people in the house. Thank goodness for hungry coworkers. We adapted the dough from the Better Homes and Gardens cookbook, but also think the version over at What’s on The Stove looks fantastic. Her pumpkiny cinnamon rolls have a fantastic brown sugar icing.

Pumpkin and Cream Cheese Cinnamon Rolls

  • 4 to 4 1/3 cups all-purpose flour
  • 2 1/4 tsp yeast
  • 1 cup milk
  • 1/3 cup sugar
  • 1/3 cup butter
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

Combine two cups flour and yeast in a large bowl and set aside. In a medium saucepan heat milk, sugar, salt and butter until butter is melted and mixture is just warm. Add milk mixture to dry mixture along with eggs. Beat on low to medium speed for 30 seconds, scraping bowl. Turn mixer to high and beat another three minutes. Stir in as much of the remaining flour with a wooden spoon. Turn dough onto a flour surface and work in remaining flour, kneading until dough is smooth and elastic, about five minutes. Shape into a ball and place in a lightly greased bowl. Let rise for an hour, or until it doubles in size. Punch down dough. Divide in half.  Let rest for 10 minutes. Roll out each half into a roughly 12 by 8 inch rectangle. Spread pumpkin cream cheese filling over each half. Roll up each half starting from the long side. Slice each roll into roughly 12 1/2-inch slices. Place on greased cookie sheets. Let rise for another 30 minutes. (Or refrigerate overnight and let set at room temperature for 30 minutes in the morning before baking.) Bake in an oven heated to 375 for 20-25 minutes, or until golden. Drizzle with frosting while still warm. Serve warm.

Filling

  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 4 ounces cream cheese (preferably at room temperature)
  • 1 tsp ground cinnamon
  • 1/4 cup finely chopped pecans
  • pinch cloves

Blend all ingredients together using a hand mixer. Set aside.

Frosting

  • 1 cup powdered (aka icing) sugar
  • 2 tbsp milk
  • 1 tbsp maple syrup

Add wet ingredients to sugar a tablespoon at a time, stirring to incorporate.

Another great way to enjoy pumpkin at breakfast:

Pumpkin Muffins

The one in the back is deformed, quick eat it first

The one in the back is deformed, quick eat it first

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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12 Responses to Pumpkin and Cream Cheese Cinnamon Rolls

  1. ChgoJohn says:

    I can only imagine how good your kitchen smelled with these cinnamon rolls in the oven. Mmmm …

  2. Yumm! You are right, these look dangerously delicious ;)

  3. Oh, myyyyy….We might have to do these on Friday morning :)

  4. Sherry says:

    thanks for the shout out :)

  5. I’ve seen pumpkin cinnamon rolls with pumpkin in the dough but not the filling – I think I like your way better!

  6. These sound very warm and comforting. Yum!

  7. nrhatch says:

    I seldom bake anything (except potatoes) because they taste too good to resist.

  8. Eva Taylor says:

    I have a cinnamon roll recipe that uses a lot of butter but no eggs; I must say that I would prefer the texture of the dough that uses eggs. You also could freeze the left overs; I wrap each one individually in parchment and put them into a bag and freeze so I can pull out one at a time, or ten!

  9. Lauren says:

    Beautiful! They look absolutely delicious.

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