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.
- 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.
- 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: