I was in the mood to bake something with pumpkin on Monday, and when I found a recipe for pumpkin pull apart bread, I knew I had to try them out as pumpkin cinnamon rolls. They were better than I ever could have imagined and were a knock-out hit with my whole family. My husband even said he thought they were better than traditional cinnamon rolls – moist, rich flavor, but not over-powering in the pumpkin department.
- 2 Tbsp butter
- ½ cup milk
- 2 envelopes active dry yeast
- ¾ cup pumpkin puree
- ¼ cup granulated sugar
- 1 tsp salt
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 Tbsp butter
- 4 oz cream cheese, softened
- 4 Tbsp butter, softened
- 1¾ cup powdered sugar
- ½ tsp vanilla extract
- In a saucepan over medium-high heat, brown 2 tablespoons of butter until it bubbles and turns a dark golden brown – be careful not to allow it burn. Once browned, remove the pan from the heat and add the milk. Stir, return to stove and heat through.
- Pour the milk and butter mixture into the bowl of standing mixer and allow to cool slightly – you want the milk to be warm (about 100-110 degrees F). Once it has reached a warm (no longer hot) add the yeast and ¼ cup of sugar and allow yeast to proof.
- After the yeast mixture is foamy, add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour ½ cup at a time. Knead with dough hook for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist and sticking to the sides of the bowl, add extra flour a little bit at a time.
- Move dough to a bowl prayed with Pam and cover with a clean towel. Allow the dough to rise in a warm place for 60-90 minutes or until doubled in size.
- While the dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Set aside.
- Next, spray a 9×13″ baking dish with Pam and set aside. (I needed to use a loaf pan as well)
- When the dough has doubled in size, punch it down and place it on a clean floured surface. Roll dough into a 20×12 inch rectangle.
- Spread the cinnamon sugar mixture on top of the dough.
- Beginning with the long side, evenly roll the dough up. Cut log into 1½ inch wide rolls, and place each roll spiral side down in the greased pan. (I usually fit 12 rolls in a 9×13″ pan)
- Cover the pan with plastic wrap and a clean towel and let rise for 30-45 minutes.
- Preheat an oven to 350 degrees. When the rolls have doubled in size, bake for 30-40 minutes or until golden brown.
- To prepare the frosting, add the cream cheese, butter, powdered sugar, and vanilla to a small bowl. Mix with a hand mixer until smooth. Add a small amount of milk to the frosting to thin, if desired. Spread over hot rolls.
Is your mouth watering yet?
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