Friday, October 26, 2012

Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting

Oh, do I love the fall season when I can have pumpkin in just about anything.  There’s frost on the pumpkin this morning – literally – and what better way to start the day than with a warm, fresh, pumpkin-y cinnamon roll.  Seriously, if you can think of a better way, I’d like to hear it.

I’ve been tinkering with this dough for a while now.  I wanted a beautiful, easy to work with dough, redolent of pumpkin, with a hint of spiciness, and, oh yes, it had to be made in the bread machine because, who has time to make dough?  People, this is it! It rolls beautifully, cuts like a dream, baked up into delicious rolls, and can be made (as I did) the night before (perhaps while you’re watching a Mentalist marathon).

Next week I’m going to try this same dough, but make it into a pumpkin cinnamon swirl loaf of bread (To add raisins or not to add raisins?  What do you think?).  Imagine the French Toast! 

Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting

For the rolls
2/3 cup milk
1 large egg
4 tablespoons butter
1 cup pumpkin puree
4-1/4 cups all-purpose flour
3 tablespoons granulated sugar
½ cup brown sugar, packed
1/2 teaspoon Kosher salt
1 Tablespoon pumpkin pie spice
2 teaspoons active dry yeast

For the filling
1/4 cup butter, room temperature, and I mean it!
1/2 cup granulated sugar
1 tablespoon pumpkin pie spice
1/3 cup pecans, lightly toasted, finely chopped

For the Frosting
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
3 T. pure maple syrup
¾ cup confectioners’ sugar, sifted
½ teaspoon pumpkin pie spice

Place the ingredients into the bread machine as recommended by manufacturer.  Program for the dough cycle. When cycle is done, place dough on floured surface. Knead 1 minute, then let rest for 10 minutes.

Spray a 9 x 13pan with Pam; set aside.  Roll dough into a rectangle, approximately 15 x10.  Spread very soft butter over dough to within 1 inch of the long edges. Mix together sugar and pumpkin pie spice and sprinkle evenly over dough. Scatter chopped nuts on top of spiced sugar mixture.

Roll dough up tightly on long side. Press edges to seal and pat into a 12-inch long, evenly shaped roll. With a sharp knife, cut roll into 1 wide pieces.

Place rolls cut side down into baking pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.  Halfway through the rising time, preheat oven to 375°F. 

Bake for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes. While the rolls are cooling, make the frosting by combining all of the frosting ingredients in the bowl of a stand mixer, and beating well until silky and smooth.

Separate and remove from pan.  Frost with reckless abandon.

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Tracy Wood said...

Beautiful! far as raisins go...they can be so controversial!! I say leave them out!

Theresa said...

These are beautiful! I have never had them with cream cheese!

Mary said...

Oh these look scrumptious! I can only imagine this recipe for French Toast! I vote yes to raisins :)