Sunday, September 15, 2013

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

So begins my favorite half of the year! Spring and Summer are great and all...don't get me wrong, California sun is always appreciated! But I'm ready for some Fall and Winter cozying full of pumpkin everything and the best holidays. My sister Caroline actually inspired me to make these, posting a picture of some on my Facebook, and then I was hooked. They had to happen. 

We bought both of the Baked bakery cookbooks last summer, after I found out about their Grasshopper recipe we used at my bakery. The Baked Elements book is absolutely wonderful, full of all of the best ingredients. They have whole sections dedicated to pumpkin, banana and peanut butter. Three things I live for (Haha, okay a little dramatic, but umm yes. So good.)!! If you don't have this book, buy it. You won't be disappointed. Anyways, this recipe came from them, and I just tweaked it a little.

Ingredients: (adapted from Baked Elements cookbook)

For the dough:
3 1/2 cups ap flour
1/4 cup granulated sugar
1/4 cup brown sugar (packed)
1 package instant dry yeast
1 tsp salt
3/4 tsp cinnamon
1 tsp pumpkin pie spice
3/4 stick softened unsalted butter, cubed
2/3 cup warm milk (I used almond milk)
1 egg
2/3 cup pumpkin puree

For the Cinnamon Filling:
3/4 cup brown sugar (packed)
1/4 cup granulated sugar
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1/4 stick unsalted butter, melted (to be mixed)
1/4 stick unsalted butter, melted (to use for painting dough)

For the Cream Cheese Frosting:
4 ounces cream cheese
2 tbsp milk (again, I used almond milk)
1/2 cup powdered sugar, sifted

The dough:
Grease a 10 inch cake or pie dish. They say to use a parchment round in the bottom and flour it after greasing, but I just greased it and it was fine. In the bowl of a stand mixer, combine the flour, sugars, yeast, salt and spices and mix with a paddle attachment until combined. Add the butter and mix until incorporated. 

Add the milk and egg, and mix on low. Then add the pumpkin, and mix on medium for about 3 minutes. The dough will be very soft and sticky. Grease a large bowl, and transfer the dough to it (try to form somewhat of a ball shape in the bowl). Cover with plastic, and let sit at room temp for 30 minutes.

The Cinnamon filling:
In a small bowl, combine all the dry ingredients and mix until incorporated. Then pour over the melted butter, and mix with a fork.

After the dough has rested for half an hour, turn it out onto a prepared floured workspace. Roll the dough with a rolling pin into a rectangular-ish shape (about 20 by 10 in). 

Paint the dough with half of the melted butter, and then evenly sprinkle the cinnamon filling on (leaving a 1/4 inch border around the edges). I added about half a cup of Hershey's cinnamon chips to the filling as well. Use your palms to gently press the filling into the dough.

 Roll the long side of the dough up tightly to form a log and put it seam side down. 

Then cut into ten 2-inch rolls. 

Put one roll in the middle of your pan, and then put the rest in around it. Brush the tops with the rest of the melted butter and cover with plastic to let rise about 45 minutes.

Preheat the oven to 350 degrees, and bake for 25-30 minutes, until the tops are browned. Make the frosting while the rolls are baking so that it is ready to use right when they come out.

Beat the cream cheese and milk together in the bowl of a stand mixer (with a paddle attachment) on medium until lump free. Add the powdered sugar on medium-low until smooth.

To Serve:
Turn over the rolls onto a serving plate right when they get out of the oven, and then pour over the frosting (or use an off-set spatula to paint it on). Serve right away so they're gooey and yummy.

And there ya go. They do take a bit of time, but they're super easy and so worth it. 

Ohh pumpkin, how much I love you. And here it begins again. :)

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