Pumpkin Cinnamon Rolls

There's just something about fall when it seems like everything should have some kind of pumpkin and spice in it. Of course there's your pumpkin pie and I also have been using pumpkin in a chocolate ship cookie recipe that I'll post later, however, it's also fun to find some new ways to add this great ingredient into new recipes. Pumpkin adds a great light flavor to breads and cakes and probably isn't as strong as you would think. It helps make a really moist dough and also gives the dough a nice light orange color.


These Cinnamon rolls really turned out great and the pumpkin added a great new flavor to your traditional dessert. They're great warmed up a bit for breakfast too!

Pumpkin Cinnamon Rolls
adapted from King Arthur Flour

Ingredients:

Roll Dough:
1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
1 1/2 cups puréed pumpkin, either fresh or canned
2 tablespoons vegetable oil
6 1/2 cups (approximately) All-Purpose  or Bread Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon ground ginger 
Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached.

Frost warm rolls with the cream cheese frosting and serve immediately.