Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Author: FoodieOasis | Jo Dale Carothers
Serves: 16
- 1 egg
- 1 pkg. yeast
- ½ cup sugar
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- 4 cups flour
- ¼ cup butter, melted
- 1 cup buttermilk
- ¾ tsp. pumpkin pie spice
- 1 tsp. salt
- 4 Tbsp. butter, melted
- 1 cup brown sugar
- 1 Tbsp. cinnamon
- 4 oz. cream cheese, softened
- 2 cups powdered sugar
- ½ tsp. vanilla extract
- 2 Tbsp. butter, softened
- 1 cup chopped pecans
- ⅛ tsp. salt
- Warm the buttermilk to 95-100 degrees F.
- Add the warm buttermilk to the bowl of a stand mixer fitted with a paddle.
- Add the yeast and the sugar to the warm milk. Stir. Let the mixture stand 5-10 minutes.
- Add the melted butter for the dough, egg, pumpkin puree and salt to the bowl. Turn the mixture on low and mix until the ingredients are combined.
- With the mixture on low, gradually add the flour.
- When all of the flour is added, turn the mixture to medium and mix until the flour is combined with the other ingredients.
- Stop the mixture and change the paddle to a dough hook.
- Turn the mixture to medium high and knead the dough for 6 minutes.
- Using vegetable oil, rub a bowl with the oil.
- Place the dough in the oiled bowl and let it rise for 1 to 1½ hours until it is doubled in size.
- Roll the dough on a floured surface until it is about 16 inches by 12 inches and ¼ inch thick.
- For the filling, brown sugar and cinnamon.
- Brush the melted butter for the filling onto the dough.
- Sprinkle the cinnamon sugar filling evenly over the dough. Leave a narrow border (about ½ inch) without filling.
- Roll the dough along the long edge to form a log.
- Press the outside edge against the log to seal it.
- Cut the log into 1½ inch slides.
- Place the cut rolls, cut side up, in a buttered baking dish.
- Cover the rolls with a kitchen towel and let them rise 1 hour or so until doubled I size.
- Bake the rolls at 350 degrees F for 20-25 minutes until golden brown.
- Spread the cream cheese frosting (instructions below) on the warm rolls.
- In a mixing bowl, mix the cream cheese, powdered sugar, vanilla extract, softened butter and salt.
- Mix until fully combined.
- Stir in pecans.
Recipe by Pinot & Pie at https://pinotandpie.com/pumpkin-cinnamon-rolls-with-cream-cheese-frosting/
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