More Pumpkin Love!

And the pumpkin kick continues...

This time, it's something I've been wanting to try for a while: Pumpkin Cinnamon Rolls.  Ever since I spotted the first recipe on Food Gawker, I have wanted to make these.  I love cinnamon rolls.  I love pumpkin.  This *must* be the perfect baked good!  And like any other delicious dish, everyone has a different twist.  As I sifted through my recipe options, I finally found a winner: Pumpkin Cinnamon Rolls from Miss in the Kitchen.  This recipe stood out for two reasons: 1) No rise time [yet they still puffed up beautifully!]; and 2) there is not only pumpkin in the bread, but it's also in the FILLING!  Double pumpkin = major win.  These were super simple and super tasty.  Definitely a keeper recipe!

Pumpkin Cinnamon Rolls from Miss in the Kitchen

Ingredients

for rolls:

Naked rolls - once they were iced, I dove right in before snapping a pic

• 1 cup warm water
• 2 tablespoons yeast
• 1/4 cup sugar
• 1/3 cup oil
• 1 egg
• 1/2 cup pumpkin puree
• 4 1/2 cups all purpose flour [I used 1 1/2 cups whole wheat flour, 2 cups all purpose]
• 1 teaspoon salt

for filling:

• 2 tablespoons butter, softened
• 2/3 cup pumpkin puree
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup brown sugar
• 1/2 cup sugar

for icing:

• 4 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Preheat oven to 400 degrees.

In a large mixing bowl add warm water, yeast, sugar, and oil and stir together.  Allow to set for 3 to 5 minutes or until bubbles start to form.  Stir in egg and pumpkin.  Add 2 cups of flour and combine.  Add salt and 1 cup of flour.  Stir until a soft dough forms and starts to pull away from sides of bowl.  Add additional flour if needed.

Pour dough onto a floured surface and knead for 5 minutes, adding flour as needed until dough is soft and smooth but no longer sticky.  Allow dough to rest about 5 minutes.  Roll out to a rectangle shape about 12 x 15 inches.

In a medium size bowl mix butter and pumpkin puree together until smooth.  Stir in cinnamon and nutmeg. Spoon filling over dough and spread into a thin, even layer.  Sprinkle brown and white sugars evenly over dough.  Starting from a long side, carefully roll up dough, pinching the edges to seal.  Using a sharp knife cut into 1 1/2 inch slices.  Place into a greased baking dish [note: clearly my 9x13 was too big; perhaps a 9x9 or 10" round would work better].  Bake for 25 minutes or until rolls are cooked through and lightly browned.

Meanwhile, in a large bowl, mix cream cheese, butter and powdered sugar together.  Stir in vanilla and milk, mixing until smooth.  Pour over warm cinnamon rolls, gently spreading to cover the rolls.