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Pumpkin Cinnamon Rolls with Cream Cheese Icing

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

If you love pumpkin and cinnamon rolls as much as I do, try my combination of the two topped with cream cheese icing.

Ingredients

  • ⅓ cups Milk
  • 2 Tablespoons Butter
  • ½ cups Canned Pumpkin Or Pumpkin Puree
  • 2 Tablespoons Sugar
  • ½ teaspoons Salt
  • 1 package Active Dry Yeast (2 1/4 Teaspoons)
  • 1 whole Egg
  • 2 cups Unbleached All-purpose Flour
  • _____
  • FILLING INGREDIENTS:
  • ½ cups Brown Sugar
  • 3 Tablespoons Cinnamon
  • 2 Tablespoons Butter, Melted
  • _____
  • FROSTING INGREDIENTS:
  • 4 ounces, weight Cream Cheese, Softened
  • ½ sticks Butter, Softened
  • ½ teaspoons Vanilla Extract
  • 1 cup Powdered Sugar

Preparation

Heat milk and 2 tablespoons butter in a small saucepan until just warm and butter is melted, sitrring constantly. In a large mixing bowl, combine pumpkin, sugar and salt. Add milk mixture and beat until well combined. Beat in egg and yeast.

Add 1 cup of flour and mix on low for 5 minutes, scraping sides of bowl frequently. Add remaining 1 cup of flour and mix thoroughly. Dough will be very soft. Turn dough onto a lightly greased bowl. Grease the surface of the dough. Cover and allow to rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface and knead a few times to form a smooth dough. Sprinkle with enough flour to make the dough easy to handle. On a lightly foured surface, roll dough into a large rectangle, approximately 12″ by 10″.

Filling: In small bowl, combine brown sugar and cinnamon. Add more or less cinnamon to your taste. Brush surface of dough with melted butter. Sprinkle generously with brown sugar/cinnamon mixture.

Beginning with the long side of the dough, roll the dough up in jelly-roll fashion. Pinch seam to seal. With a sharp knife, cut roll into twelve 1-inch slices. Place rolls, cut side up, in a greased baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. Bake rolls at 350F for approximately 20 minutes or until golden.

Frosting: Combine softened cream cheese and softened butter in a mixing bowl and mix until smooth. Add powdered sugar and mix until desired consistency. Add vanilla and mix thoroughly. Drizzle (or dollop like I do!) over warm pumpkin cinnamon rolls.

3 Comments

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thetinybean on 12.30.2009

I made these for Christmas morning breakfast – absolutely delish! So soft and yummy! I doubled the recipe as suggested above. Thanks for the great recipe!

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candimchenry on 11.5.2009

Took MrsMuffins advice and doubled the recipe. The dough is so..soft and easy to work with. While baking, my house smelled devine! The cream cheese icing is so creamy and good! Definately you deserve 5 mitts! They are so delicate and scrumptous!! Thanks for sharing

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Beth Accinelli on 10.27.2009

I decided out of nowhere that I wanted to make pumpkin cinnamon rolls, and after lots of looking around, found these! I made them last night – delicious! The dough is so soft with the pumpkin in there.
I made maple cream cheese frosting instead of regular, and it just takes it over the top.

Mine were a little small though. Either need to keep the dough thicker when I roll it out or make a double batch.

Yum!

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porkchopsmomma on 11.20.2011

I LOVE these, perfect for fall. I also add a little extra butter and brown sugar to the filling but this is a great recipe!

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