Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls
With this decadent cream cheese Cinnamon Icing
Pumpkin Cinnamon Roll with Cinnamon Icing
TOTAL TIME:
Prep: 30 min. + rising
Bake: 20 min. + cooling
YIELD:12 servings
Ingredients
- 2-3/4 to 3-1/4 cups all-purpose flour, divided
- 1 package (1/4 ounce) Baking Yeast
- 1/2 cup solid-pack pumpkin
- 2/3 cup milk
- 2 tablespoons sugar
- 4 tablespoons butter, divided
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
For the Icing
- 4-oz cream cheese, softened
- 1-1/2 cups powdered sugar
- ¼ teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Directions
- In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted.
- Add to flour/yeast mixture along with egg.
- Beat on low speed for 30 seconds.
- Beat on high speed for 3 minutes.
- Stir in enough remaining flour to make a moderately stiff dough.
- Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- Roll into a 12-in. x 10-in. rectangle.
- Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough.
- Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each.
- Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan.
- Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
Prepare the Icing.
- Place cream cheese in your mixer’s bowl and cream for 1 minute.
- Gradually add in powdered sugar and continue to beat until well combined.
- Mix in cinnamon.
- Add vanilla and mix until thoroughly combined.
- Brush each roll with frosting.
Serve.
