So I had made these for my Halloween bash, thinking there could never be enough cinnamon buns, I doubled it. There was leftovers (thank-goodness for that, I L-O-V-E these Pumpkin Cinnamon Rolls!!), I froze a bunch so I can take one out whenever I get the funny feeling. And I left some un-frosted ones in the fridge for me and Logan’s breakfast. It’s healthier that way, is it not? Lie to me, tell me it is. A well placed lie when it comes to the very un-fattening foods I eat is always appreciated.
We did have an un-frosted roll this morning, and Logan said, “Mmm-mmm mom! That’s good bread.” Daryl though would have none of it. Telling me he can’t have dessert for breakfast. HEY! There isn’t any frosting on it, essentially, it’s just sweet, pumpkin, cinnamon swirl rolls . . . right? RIGHT?!
I did bring a frosted roll to work though, oopsie! I just can’t help myself. They are really that good. And easy enough to make, they just take a bit of time is all. But, really, come on, it is worth it.
I also snuck in at the very bottom a recipe for Homemade Pumpkin Pie Spice which I use for any recipe that calls for cinnamon and nutmeg, because I like it that much. And a Pumpkin Puree recipe, I’m trying it tonight. Apparently it saves you a crap load of money, which in my very humble opinion, is never bad. Also, I hear it is much more pumpkin-y and flavorable. Mmmm-mmmm, pumpkin puree. Plus, I have an extra pumpkin, since apparently me and my husband both bought pumpkins, and really, we live out in the country and the two years we’ve been there, we’ve yet to get even one trick-or-treater! Which really sucks!
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Yields: 15-16 Rolls
Prep Time: 2 Hours
Bake Time: 20-30 Minutes
Adapted from Good Life Eats
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups all-purpose flour
1 1/4 cup whole wheat pastry flour (I used all-purpose flour)
1/2 cup brown sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
(I used 1 1/4 teaspoon of my Homemade Pumpkin Pie Spice instead, SEE BELOW)
1. Stir yeast into water to soften in a large bowl. Allow to rest for 5 minutes before stirring to combine.
2. Stir in the milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
3. Slowly add the rest of the flour (all-purpose), a bit at a time, until the dough is stiff enough to knead. Begin with 1 1/2 cups of flour and increase if necessary.
4. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
5. Place the dough into a greased bowl. Turn the dough in the bowl to coat the entire ball of dough with oil. Cover with plastic wrap and rise until doubled, approximately 1 hour.
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
6. Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a another bowl, set aside. (again, I used my homemade Pumpkin Pie Spice, 3 teaspoons)
7. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16″ x 12″ rectangle.
8. Spread softened butter over dough and then sprinkle with the sugar mixture.
9. Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
10. Place slices in a greased 9×13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar
11. While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined.
12. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)
13. Frost warm rolls with the cream cheese frosting and serve immediately.
For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.
Download the Pumpkin Cinnamon Rolls with Cream Cheese Frosting recipe.
DIY Pumpkin Pie Spice
Yield: 1/4 cup
Prep Time: 2 minutes
From Table for Two
4 tablespoon ground cinnamon
2 tablespoon ground ginger
3 teaspoon ground allspice
3 teaspoon ground cloves
1 1/2 teaspoon ground nutmeg
1. In a small bowl whisk all the ingredients together then pour into an airtight container to store.
And while we are at it, why not make your own pumpkin pie puree with all the extra pumpkins around!
DIY Pumpkin Puree
Yields: 32 oz
Prep Time: 10 Minutes
Bake Time: 30-40 Minutes
From Against All Grain
1 Sugar Pie Pumpkin
1. Preheat your oven to 350F.
2. Cut the pumpkin in half and scoop out the seeds and stringy flesh in the center.
3. Line a baking sheet with parchment paper.
4. Place the pumpkins cut side down and rub their skin lightly with coconut oil.
5. Pour enough water into the bottom of the cookie sheet to fill it about 1 inch (but no more) up the sides of the pan.
6. Bake for 30-40 minutes until the skin has wrinkled and the pumpkin flesh is soft.
7. Once the pumpkin has cooled enough to handle, scoop out the flesh, discard the skin, and puree in a blender.
8. Place the puree in a fine mesh strainer and set it over a bowl in the fridge for an hour or two to let the excess water drip out.
9. Store the puree, covered, in the fridge for up to 5 days or freeze for 6 months.