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Who can resist the sweet smell of cinnamon rolls fresh from the oven?  Or frankly why would anyone want too!  I have made these cinnamon rolls for years and they’re still a favorite.  This time I played around a little bite and add some pumpkin to the dough.  And oh what a great add it was.   The sweet aroma of cinnamon rolls plus pumpkin.  The smell of these rolls are great to wake up to on a crisp fall morning.  Add a cup of coffee and your morning is off to a good start.

This is a simple dough to make for those of you that don’t like the kneading part you’ll love this ( just scroll to the bottom for a no knead method). Mix up the your dough the night before and roll them out in the morning.  I have also made the rolls up to the second rise and covered them with foil refrigerated the night before and baked them in the morning.   They turn out great no matter which method you choose.  The only problem with these rolls is keeping yourself from eating the entire pan of them.

There’s also a trick I like to use for any dough you are rising.  I let my dough sit in the microwave and rise it’s the perfect draft free warm spot in the kitchen on a cool day.

If you’re planing on making extra as food gifts that’s not a problem.  Just make them up in foil or paper pans and they’re ready for gift giving.   Just remember if you start down that road of food as gifts be ready for request.  People love home-made food gifts and often aren’t afraid to ask for more.

Pumpkin Cinnamon Rolls

For the dough:

  • 1 cup milk
  • 1 Tablespoon active dry yeast
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon salt (sea-salt)
  • 1/2 cup (1 Stick) melted unsalted butter, Plus 2 Tablespoons for buttering the bowl and the large rectangular cake pan
  • 4 cups all-purpose flour
  • 1 cup pumpkin

To prepare the dough, pour the milk into a large measuring cup and heat for 1 minute set aside until it reaches about 110°F. Prepare your large bowl by brushing the 2 Tablespoons melted butter into it making sure to go all the way up the sides and set aside for later. Also be sure to spray your pan with oil or brush with butter and set aside.  Then your ready to start.

Add the yeast and sprinkle a pinch of sugar to the milk and stir leave sit for 5 minutes to proof.  In the bowl of a stand mixer add the milk and melted butter, add the flour, sugar and egg.  Mix with the dough hook until the flour is wet about 2 minutes then add the salt and mix again for a few minutes.  If your finishing the rolls let the dough knead for 6 minutes longer and cover with plastic and let rise in a warm place for 1 hour.  For no knead refrigerated method scroll to the bottom.

For the cinnamon filling:

  • 1/2 cup butter at room temperature
  • 1  cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon baking powder

Mix together your sugar and spices and set aside

When you have a rough dough scrap down the sides and add bring the dough together and place in a large buttered bowl.  Cover with plastic wrap and place in the refrigerator over night.  Turn the risen dough onto a floured surface and roll  1/4 inch thick 18 X 12 inch rectangle.  Spread the melted butter onto the dough using a light touch then sprinkle the sugar mixture evenly on top of the butter. Roll up the dough from the short side to form a tightly rolled log.  Cut the dough into 12 strips about 1 1/2 inches wide.  Place the slices into the cake pan leaving room between each roll for rising.  Cover the pan with a damp kitchen towel and let rise 45 minutes.  Or cover with plastic and rise over night in the refrigerator be sure take the rolls out of the refrigerator 1 hour before cooking.  Bake for 20 to 25 minutes at 350°f.  Let cool slightly and frost.

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For the frosting:

  • 1 8 ounce package of cream cheese at room temperature
  • 1/4 cup or half a stick room temp.  butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla paste or vanilla extract

In the bowl of a mixer add the cream cheese and butter and whip until light and fluffy.  Add the powder sugar and pulse the mixer on and off being mindful not to turn it up to high until the sugar is mixed in a little.  Then mix on medium add the vanilla and scrap down the sides and bottom whip until all the sugar is blended. Spread the frosting over warm rolls and serve.

 

 

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Pumpkin cinnamon rolls with cream cheese frosting

For the dough:

  • 1 cup milk
  • 1 Tablespoon active dry yeast
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon salt (sea-salt)
  • 1/2 cup (1 Stick) melted unsalted butter, Plus 2 Tablespoons for buttering the bowl and the large rectangular cake pan
  • 4 cups all-purpose flour
  • 1 cup pumpkin

To prepare the dough, pour the milk into a large measuring cup and heat for 1 minute set aside until it reaches about 110°F. Prepare your large bowl by brushing the 2 Tablespoons melted butter into it making sure to go all the way up the sides and set aside for later.

Add the yeast and sprinkle a pinch of sugar to the milk and stir leave sit for 5 minutes to proof.  In the bowl of a stand mixer add the milk and melted butter, add the flour, sugar and egg.  Mix with the dough hook until the flour is wet about 2 minutes then add the salt and mix again for a few minutes.  If your finishing the rolls let the dough knead for 6 minutes longer and cover with plastic and let rise in a warm place for 1 hour.  For refrigerated method scroll to the bottom.

For the cinnamon filling:

  • 1/2 cup butter at room temperature
  • 1  cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon baking powder

Mix together your sugar and spices and set aside

When you have a rough dough scrap down the sides and add bring the dough together and place in a large buttered bowl.  Cover with plastic wrap and place in the refrigerator over night.  Turn the risen dough onto a floured surface and roll  1/4 inch thick 18 X 12 inch rectangle.  Spread the melted butter onto the dough using a light touch then sprinkle the sugar mixture evenly on top of the butter. Roll up the dough from the short side to form a tightly rolled log.  Cut the dough into 12 strips about 1 1/2 inches wide.  Place the slices into the cake pan leaving room between each roll for rising.  Cover the pan with a damp kitchen towel and let rise 45 minutes.  Or cover with plastic and rise over night in the refrigerator be sure take the rolls out of the refrigerator 1 hour before cooking.  Bake for 20 to 25 minutes at 350°f.  Let cool slightly and frost.

For the frosting:

  • 1 8 ounce package of cream cheese at room temperature
  • 1/4 cup or half a stick room temp.  butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla paste or vanilla extract

In the bowl of a mixer add the cream cheese and butter and whip until light and fluffy.  Add the powder sugar and pulse the mixer on and off being mindful not to turn it up until the sugar is blended in a little.  Then mix on medium add the vanilla and scrap down the sides and bottom whip until all the sugar is blended. Spread the frosting over warm rolls and serve.

Refrigerated Method:

If rising over night: place the dough in a large bowl sprayed with cooking oil. The bowl needs large enough for the dough to double in size. Cover with plastic wrap and refrigerate over night.  Take the dough out in the morning and pour onto a floured counter top.  Roll out into a   12 x 18 rectangle and spread your room temp. butter onto the dough then sprinkle with the cinnamon and sugar filling.  Roll from a short end and slice into 1 1/2 inch rolls. Let rise 1 hour cook as recommended. You can also make the rolls up to the point of the second rise then cover with foil and let rise over night in the refrigerator.  Just take them out and let sit on the counter for about 45 minutes while the oven is rising then cook as directed.

 

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