Sunday, October 17, 2010

Pumpkin Pie Cinnamon Rolls

Pumpkin Pie Cinnamon Rolls
(with Cream Cheese frosting!)

Need I say more?
Nope. Didn't think so.

The base of this recipe was taken from Good Life Eats ...
... but I made some changes, to suit my taste.
(* symbols = my change *)

If you love pumpkin pie, and love cinnamon rolls, you will MELT over this recipe.


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
* 15 oz. pumpkin puree, either fresh or canned *
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

1 stick butter

2/3 cup white sugar

1/4 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon each of allspice and ginger

* 1 cup chopped pecans *

1/4 teaspoon nutmeg

1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
* 1 1/2 teaspoon vanilla extract *
3/4 teaspoon lemon juice
2 cups powdered sugar


In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring.

Add 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.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead.

Start with about 1 1/2 cups and increase if necessary.

Turn dough out onto a floured surface.

Knead, adding flour as necessary, until you have a smooth, elastic dough.


Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.


Combine the white sugar, brown sugar, cinnamon, allspice, ginger,
nutmeg and cloves in a small 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.
(It may seem like a LOT of butter, but trust me - you need it.)


Sprinkle sugar mixture on top.
Add slivered pecans.


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 slices.
(Depending on how thick you like your cinnamon rolls, it can vary between 8-15.)

Place slices in a greased baking pan.
Cover with a towel and let rise until almost doubled, about 45-60 minutes.


Bake in a preheated 375°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.


Prepare the cream cheese frosting.

Add the cream cheese, butter, vanilla, and lemon juice to a small food processor.

(If you don't have a processor or mixer, you can easily stir it by hand.)

Blend until smooth.

Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed.


Frost the rolls with the cream cheese frosting.

Serve 'em up!
Trust me, when you have one...
... you won't be able to stop.

Don't hate me :)

If you live in Omaha, I HIGHLY recommend you go to Hill of Beans near
145th and West Center Road, and buy a bag of their "Pumpkin Spice" coffee
to make along-side the Pumpkin Pie Cinnamon Rolls!

Perfect morning.

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