What's better than my cinnamon rolls?! My pumpkin cinnamon rolls! It's got all that pumpkin spice flavor rolled in the goodness of a cinnamon roll! And it is growing popular!! I've made three batches the past two days! Try it out!
BEAUTIFUL WARM COLORS!
AMAZING PUMPKIN FLAVOR!
INGREDIENTS:1 Package Active Dry Yeast
1 cup warm milk
1/2 cup sugar
1/3 cup margarine (1/3 cup butter plus 2 TBSP Oil)
1 -15 oz can pumpkin purée
1 tspn salt
2 eggs
5-7 cups bread flour (or more)
Filling:
1 cup brown sugar
2 TBSP cinnamon
2 TBSP Pumpkin spice
2 TBSP Ground Nutmeg
1 TBSP Ground Cloves
8 TBSP butter, softened to spread on the rolled out dough
Icing:
8 TBSP Butter
1 1/2 cup powder sugar
2-8oz cream cheese, room temp
1/2 tspn vanilla
1/8 tspn salt
Rolls: (preheat oven to 375 degrees)
Dissolve yeast in warm milk in a large bowl. Add sugar, margarine (butter), salt, eggs, pumpkin purée and flour. Mix well. Knead dough, for a few minutes. If it is way too sticky add more flour! Dough will be slightly sticky. Knead the dough into a ball. Place in an oiled bowl, cover and put in a warm place for about an hour, until its doubled in size. Roll dough on a lightly floured surface, into a rectangular shape, until it is about 1/4 inch thickness.
Filling:
Combine all filling ingredients, EXCEPT THE BUTTER. I like more spices so I double it. Spread margarine/butter over surface of the dough. Sprinkle the cinnamon/pumpkin spice mixture on top of the rolled out dough. Carefully roll the dough. Cut the dough into 2 inch slices and place in a greased pan. Let rise again, about 30--45 minutes. Bake for 25 minutes, until thoroughly done and golden brown on top.
Icing:
While the rolls are cooking, mix all of the icing ingredients until fluffy. Careful not to over mix it. Spread on the rolls when they are done!
Enjoy!!!!!!!!!! It'll be your new addiction!
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