September 26, 2010

Pumpkin Cinnamon Rolls

Roll Dough:
1/4 cup warm water
1 package (2 1/4 teaspoons) yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup canned pumpkin
1 Tbs melted butter
3 1/4 cups flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom (I didn't have, so I didn't use)

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

Cream Cheese Frosting:
4 ounces cream cheese
1 stick butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice (I didn't have, so I just used milk instead)
2-3 cups powdered sugar

Combine yeast and warm water; let activate. Add 2 cups flour and remaining dough ingredients. Beat for 2 minutes. Gradually add remaining flour until it's stiff enough to knead. Knead dough until smooth and elastic (either by hand or using the dough hook on Kitchen Aid). Keep dough in bowl and let rise for 1 hour, or until double.

Punch down dough and roll out into long rectange on a floured surface. Combine filling ingredients and spread over dough. Roll dough into a log the long way. Slice the log into 12 slices. Place into either greased 9x13 pan or two greased round cake pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375 degrees for 20-30 minutes.

For frosting, beat all ingredients except powdered sugar until smooth and combined. Beat in powdered sugar 1/2 cup at a time, until desired consistency.

From here