There are three flavors that I gravitate towards all year long… Coconut, lemon, and pumpkin! I have a crazy pumpkin addiction. I try to limit my pumpkin baking to the fall and winter months, but every now and again one sneaks into our weekly menu during the summer. Since it technically isn’t fall yet, I’m going to break my rule and post this amazing pumpkin cinnamon rolls recipe!
Is it mouth-watering delicious? Um… YES. Wroth making at least three times this year? Heck yeah! Probably not super healthy, but calories don’t count if no one is watching, right?
- 3 C. flour, divided
- 1 package active dry yeast
- 1/2 C. pumpkin puree
- 2/3 C. whole milk
- 2 T. sugar
- 4 T. butter, divided
- 1/2 t. salt
- 1 egg
- 1 C. packed brown sugar
- 2 t. cinnamon
- Combine 1-1/2 cups of the flour and yeast in to bowel of an electric mixer. In a separate bowl mix together the brown sugar and cinnamon. Set aside.
- In a small saucepan, stir together the pumpkin, milk, sugar, 2 tablespoons of butter, and salt. Heat to 120 degrees F. Pour into your flour mixture with the egg. Mix until just combined. Stir in the remaining flour until you get a stiff like dough. Switch to your dough hook and mix for an additional three minutes.
- Spray cooking spray in a medium sized bowel. Place your dough in the bowl and turn once to grease the top. Cover and rise until double in size.
- Turn out onto a floured surface and roll into a 12 x 10 rectangle. Melt the remaining butter and brush onto your dough. Evenly sprinkle your brown sugar mixture and roll starting with the longer side. Cut into 12 pieces.
- Place in a 9x13 pan, cover, and allow to rise until double. Preheat the oven to 375 degrees and bake for 20 minutes, or until lightly golden in color.
- 4 oz soft cream cheese
- 1/4 C. soft butter
- 2 C. powdered sugar
- 1/2 t. vanilla extract
- 3/4 t. pumpkin pie spice
- 1-3 t. milk
- Cream together the cream cheese, butter, and spice. Slowly stir in the powdered sugar and vanilla. Add milk to thin to your desired consistency.
recipe adapted from Taste Of Home
I have a feeling these will be making an appearance around Halloween. Maybe even again around Thanksgiving. My only critique would have to be that they do not taste amazing the next day. You need to eat these fresh and right out of the oven smothered in the cream cheese frosting.
My four year old does not agree and insisted that I individually freeze the leftovers for quick breakfasts throughout the school year. If you want to go this route, simply place in a microwave for a few seconds to heat them up and you are good to go!