Fun Fall Recipes: Pumpkin Cinnamon Rolls

My latest culinary experiment was pumpkin cinnamon rolls. I love cinnamon rolls, and I love pumpkin, so I figured this would be the perfect combination. I researched a couple recipes online, found one that I liked (http://www.goodlifeeats.com/2010/09/pumpkin-cinnamon-rolls.html), and used it as the basis for my recipe. However, I changed things up a bit and added my own flavor. The directions are pretty much the same as the above recipe. Here's what I came up with:

Dough:
1/4 cup warm water (about 110 degrees, not too hot)
2 1/4 teaspoons active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup canned pumpkin
2 tablespoons melted butter
2 cups (approximately) all-purpose flour
1 1 /4 cup whole wheat flour
1/8 cup sugar
1/8 cup brown sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Filling:
3/4-1 stick butter (depending on how much you want)
5 T sugar
1 T brown sugar
2 teaspoons cinnamon
1/4 t nutmeg
1/4 t cloves

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

Directions:




In a large bowl, stir the yeast into the warm water to soften. Make sure the yeast dissolves. Add milk, egg, pumpkin, butter, sugar, brown sugar, salt, cinnamon, nutmeg and cloves to the mixture. After stirring, add 1 1/4 cups whole wheat flour gradually. Stir for 1-2 minutes.

Gradually add the all-purpose flour, a little at a time, until the dough is stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Place the dough onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. (I didn't need to use the full 2 cups).

Put the dough into a greased bowl. Flip it over to cover the entire ball of dough with oil. Cover the bowl with a towel and let the dough rise for about an hour. The dough should double in size. (I had to let mine rise for longer than an hour).

Combine the white sugar, brown sugar, cinnamon, nutmeg and cloves in a small bowl and set aside.

Transfer the risen dough to a lightly greased work surface (counter top or table is best) and roll it into a 16" x 12" rectangle (you don't have to be too precise about size).



Spread softened butter over the dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way and slice into rolls using a sharp knife. It helps if you rinse the knife in warm water in between slices. Place the slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover the rolls with a towel and let them rise for about 45 minutes (they should be almost doubled in size).


Bake the rolls in a preheated oven at 375°F until they're brown around the edges and beginning to turn golden brown across the center (about 20-30 minutes, depending on the size of the rolls).

While rolls bake, you can prepare the cream cheese frosting. Place the cream cheese and butter in a medium-sized bowl and warm in the microwave so they are soft. Add the vanilla and lemon juice and cream with a mixer. Add the powdered sugar gradually and blend until the frosting is at a desired consistency.

Once the rolls our done, take them out of the oven. While they're still warm, frost them with the cream cheese frosting. Serve while warm.

Bon appetit!