Pumpkin Cinnamon Rolls

29 Oct

Leapin’ lizards, it’s been a while, eh folks?  It’s been busy around these parts lately, especially with preparations for Halloween!  A couple of my friends and I are taking our cue from the Rocky Horror Picture Show for our costumes.  I’ve wanted to do this for YEARS, and it’s finally come to fruition!  Hopefully we’ll get some sweet pictures tonight, then I’ll be sure to post them.  Because Rocky Horror is sort of related to baking/cooking/food?  Meh, when something is that awesome, it’s perpetually relevant to everything.  Moving on…more pumpkin!  As you may remember, one of the first few posts I did was for Caramel Apple Cinnamon Rolls, another delicious fall breakfast treat.  These are every bit as delicious, although they weren’t quite as pumpkin-y as I had expected.  Ughhh, I guess that means I’ll have to try another recipe and make some more.  Life is so unfair.

So pretty!  So yummy!  I made these on a particularly busy and important day.  That is why, sadly, there is only one picture.  But I think it showcases the awesome-ness quite well.  That day, my mom came to visit, bringing my birthday present (which you will be seeing as soon as I take some pictures and actually use it…) and, drum roll please……..my new wheels!  That’s right people, I bought myself a vehicle!

Now I only have to pay it off for 4 years!  Wheeeee!  Being a grown-up is fun.  It’s a Ford Escape, and I’m having a little trouble naming it (well, “him”).  The first name that came to me was Fernando, but then Alejandro sounded fitting (thanks, Lady G).  Then I thought, “you can run, you can hide, but you can’t escape my love”…uhhhh helloooo, Enrique?  Keeks?  Golly gee, I can’t choose.  Opinions would be appreciated.  Sweet grandmother’s spatula, I need to get back to that recipe!!!

Pumpkin Cinnamon Rolls

Source: Java Cupcake (this blog rules…wait till you see the ridiculous recipe I’m making for my birfday from this site…)

Yield: 12 rolls

Ingredients:

Cinnamon Rolls:

1/3 cup milk
2 T. butter
1/2 cup canned pumpkin
2 T. sugar
1/4 tsp. nutmeg
1 T. pumpkin pie spice
1/2 tsp. salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups flour

Filling:

1/2 cup brown sugar, packed
2 tsp. ground cinnamon
2 T. melted butter

Caramel Frosting:

1/4 cup butter
1/2 cup brown sugar, packed
2 T. milk
1/4 tsp. vanilla
1/4 tsp. pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners’ sugar

Directions

1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

2. Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12×10 inch rectangle.

4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 11X17 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

5. Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.

Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners’ sugar. Beat with electric mixer until well blended. If necessary, add more confectioners’ sugar for desired consistency.

Butter Queen’s Notes:

  • The dough is super soft, which is a good thing!  Just be careful not too add too much flour when you’re kneading and rolling so it stays soft.
  • I didn’t end up measuring the filling, I just put a crap ton (it’s a technical measurement, look it up) of butter, brown sugar, and cinnamon in there and rolled it on up.  I know I definitely used more filling than the recipe calls for, but that’s the best part of a cinnamon roll!
  • At the last second, I noticed I had a little leftover cream cheese just hanging out in the fridge (pumpkin and cream cheese are made for each other), so I thought I’d make a cream cheese frosting instead.  Again, no measurements, I just threw together some cream cheese, powdered sugar, vanilla, cinnamon, and maple syrup, mixed it up to the right consistency, and voile!  It was pretty darn good.  I’ll definitely try the caramel frosting next time, though.
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