Wednesday, September 19, 2012

pumpkin cinnamon rolls with cream cheese frosting.

by life made simple.

1/4 c. warm water
1 package (or 2 1/4 tsp.) active dry yeast (at room temp)
1/3 c. whole or 2% milk
1 large egg, beaten
3/4 c. solid-pack pumpkin puree
1 tbsp. butter, melted
3 1/4 c. flour
1/4 c. brown sugar
1/4. c. granulated sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice

1/3 c. (1 stick) butter
2/3 c. granulated sugar
1/4 c. brown sugar
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2-3 tbsp. solid-pack pumpkin puree or pumpkin butter (optional)

4 oz. cream cheese
1/2 c. (1 stick) butter, softened
Pinch of salt
1 tsp. vanilla extract
1/2 tsp. lemon juice
2 tbsp. whole or 2% milk
2-3 c. powdered sugar

1. stir yeast into water in a large bowl. allow to rest for 5-10 minutes before stirring to combine (it should get thicker and begin to bubble). stir in the milk, egg, pumpkin, butter, 1 1/4 c. flour, brown sugar, granulated sugar, salt, cinnamon and pumpkin pie spice. beat vigorously with paddle attachment for 2 minutes.
2. attach dough hook to mixer. slowly add the rest of the flour, a little at a time, until the dough is stiff enough to knead.
3. turn dough onto a floured surface. knead, adding flour if necessary, until the dough is smooth and elastic. place dough into a greased bowl (olive oil is fine), turn the dough to coat the entire ball. cover with plastic wrap and allow to rise until doubled, approximately 1 hour. if the dough is has not doubled by then, allow it to rise for an additional half hour.
4. meanwhile, prepare the filling by combining the sugars, cinnamon and pumpkin pie spice in a small bowl. set aside.
5. transfer the risen dough to a floured surface and roll into a 16"x 12" rectangle. spread butter and pumpkin over dough. sprinkle with sugar mixture. roll into log and cut into 15 slices using a sharp knife or dental floss. place slices into a 9x13 or two 8 or 9 inch round cake or pie pans. cover with a towel and let rise until almost doubled, about 45 minutes.
6. preheat oven to 375 degrees. Bake the for 20-25 minutes or until rolls are golden brown (don't worry if the filling rises and bubbles, it will go down once the rolls have been removed from the oven).
7. while rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, salt and lemon juice in a medium mixing bowl until smooth. add the powdered sugar one half cup at a time. if the mixture becomes too thick, slowly add milk one half tablespoon at a time.
8. remove rolls from oven and let cool on wire rack. frost 5-10 minutes after removal.

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