With the official “ber” months season here let’s continue to bake our ways through PUMPKIN! On the recipe list for today, we have a breakfast favorite of mine, PUMPKIN CINNAMON ROLLS! Of course with cream cheese frosting because it’s no longer summer which means we are not counting calories or watching scales 🙂
To start we combine:
- 3/4 cup warm milk, warm but not hot, 110 degrees if you want to be exact
- 1 Tablespoon yeast (I use Fleischmann’s ActiveDry yeast, they make single pouches or a jar can last up to 6 months in the fridge)
- 1 Tablespoon white granulated sugar
- Allow to sit for 5 minutes
Then whisk in:
- 3/4 cup pumpkin puree
- 6 Tablespoons of melted butter
- 1/4 cup white granulated sugar
- 1/4 cup brown sugar
- 1 large egg
Once fully mixed together add in:
- 4 1/2 – 5 cups of flour
- 1 Tablespoon pumpkin spice
- 1 teaspoon salt
Knead dough for 7-10 minutes. Once dough is kneaded place the dough into a greased bowl and allow to proof for 45-60 minutes. I like to cover my dough with a bit of plastic wrap and a towel this helps keep it slight warm for the proofing stage. You can also place covered on top of your oven to help to keep warm.
After proofing roll dough out into a rectangle shape, be sure to sprinkle flour down before rolling so your dough does not stick to the counter top. Once the dough is nicely rolled out spread onto of dough:
- 1/2 cup very soften butter
- 1-2 Tablespoon of pumpkin puree
Combine and Sprinkle on top:
- 1 cup brown sugar
- 1 Tablespoon pumpkin spice
- 1 teaspoon cinnamon
Roll dough tightly into an oblong shape and cut into 2 inch pieces. Places the cinnamon roll shaped dough into a 9×13 pan then cover again to proof for another 30-45 minutes. Once the last proof is done Bake at 350 degrees for 18-25 minutes or until browned on top.
To Make the Frosting combine:
- 8 ounces of cream cheese
- 1 cup powder sugar
- 1 teaspoon pumpkin spice
- 2 Tablespoons of milk
Spread the frosting over warm rolls and ENJOY!!
