Friday, November 11, 2011

Pumpkin Cinnamon Rolls

So in my annual hunt to find new recipes for one of my favorite flavors: pumpkin, I came across the simple idea of Pumpkin Cinnamon Rolls at Taste of Home.

It wasn't a new idea, but it just hit me, that I REALLY needed to make these. Have you ever had a recipe haunt you? Well this was mine.


I took my favorite cinnamon roll recipe, added a dash of pumpkin flavors to it and topped it off with a vanilla bean glaze....ooooh.


These are seriously dangerous. I won't make these unless it's for a crowd because these can VERY easily be gobbled up by one person. And if you are inviting me over, that one person will be me. ;)



Pumpkin Cinnamon Rolls          Makes 15-20 rolls

Rolls
3/4 cup milk
2 1/2 teaspoon yeast
1/3 cup  sugar
1 cup pumpkin
1/3 cup melted butter
1 teaspoon salt
3 eggs
4- 5 cups all purpose flour
Filling
1/4 cup butter
1/3 cup brown sugar
1/4 cup natural sugar
2 tsp cinnamon
1 tsp nutmeg, fresh grated or ground
1/2 tsp cloves, ground
1/2 tsp ginger, ground
Pumpkin Glaze
2 cups confectioner's sugar
1/4-1/2 cup milk
1/2 vanilla bean
4 oz cream cheese

Instructions

1. Heat milk (either in a sauce pan or microwave) until milk begins to simmer- add butter. Let cool until a warm temperature (about 120˚).
2. In a deep bowl, add milk mixture, yeast, and sugar. Let sit for five minutes. Add 3 1/2 cups of flour, salt, pumpkin, eggs and mix until combined. Add the remaining flour, 1/2 cup at a time until the dough forms a nice ball and pulls away from the bowl. Turn out the dough onto a clean surface and knead the dough until smooth and elastic- at least eight minutes.
3. Grab a clean separate bowl, lightly spray the dough with cooking oil and place in a warm draft free spot until dough has doubled in size (around an hour and a half.)
4. Turn the dough out onto a lightly floured surface and roll out into a 10 by 14 rectangle.


Rub room temperature butter over entire surface and cover with sugar and spice mixture (if it has the words sugar and spice in it, you know it's going to be good!). Roll the dough into a log. Cut into 12-16 1 inch thick pieces. Place in a sprayed pan. I would suggest a 9x13 pan. I myself don't have a pan that big, so I used an 8x8 and a 7x11 pan for 15 rolls.

5. To cook for breakfast the next morning: Cover pans with plastic wrap and place in refrigerator overnight. If you want to continue on, cover and let rise in a warm place for another hour and follow with remaining instructions.

6. The next morning, preheat the oven to 350˚ and remove cinnamon rolls from the fridge and let sit on top of the warm oven to warm and rise to the size you'd like. Mine took longer then I thought, about an hour.

7. Bake for 20-25 minutes until cinnamon rolls are a nice golden brown color. Let cool slightly.
8. While cinnamon rolls bake, take out a small sauce pan and pour in milk. Scrap seeds out of vanilla bean and add to the milk, add vanilla stem too. Cook on low, being careful not to let the milk steam or boil. When the milk begins to smell aromatic, like vanilla turn off the heat. Meanwhile, whip cream cheese until soft and creamy. Mix in sugar slowly until combined. Remove vanilla stem, throw away. Slowly add milk mixture to sugar and cream cheese.

9. Once rolls are out of the oven and while cinnamon rolls are still warm, spoon icing over the rolls. Enjoy while warm (as if there is such a thing as cold cinnamon rolls!)


Calories calculated using Sparkrecipes Calculator: 266.7 calories per roll, with two tablespoons of glaze on top

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