Wednesday, November 24, 2010

Pumpkin Cinnamon Rolls

Happy Thanksgiving!!  I hope you all have a wonderful Turkey Day and eat some amazing food--I know I will, my moms in charge this year :)!!!!
I told you, I am on a pumpkin kick again.  These were good, I wouldn't say my favorite because I would like them to taste more pumpkiny (is that a word?). I am going to work on altering the recipe next time but they were still really good.  Maybe that's because I added cream cheese frosting instead of the glaze--it's that pumpkin cream cheese duo again.  So good in fact that I took two large cookie sheets full to a church activity and they were gone within 3 minutes.  I'm serious!  I even caught one teenager scraping up bits with his fingers from the pans!!

2 T. dry yeast
1/2 c. warm water (it should be hot enough that when you stick your finger in it that it registers as hot but not too hot that you can't leave your finger in it--does that help?)
4 eggs
1 c. shortening
1 c. canned pumpkin
1 c. warm milk
1/2 c. sugar
1/2 c. packed brown sugar
1/3 c. instant vanilla pudding mix
1/3 c. instant butterscotch pudding mix ( I didn't have butterscotch on had so I used a cheesecake flavor)
1 t. salt
7 to 8 c. all-purpose flour

FILLING:
1/4 c. butter, softened
1 1/2 c. packed brown sugar
2 T. ground cinnamon

FROSTING:
8 oz. cream cheese, softened
1/2 c. butter
1 T. vanilla
1 lb. powdered sugar

1.  In the bowl of a large electric mixer (like a Kitchenaid or Bosch), dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Add in enough remaining flour to form a soft dough (dough will be slightly sticky and in a Bosch will pull away from the sides).  Let it knead for 2-3 minutes. Place in a greased bowl, turning once to grease top.
  
2.  Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.  Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut ( I use a sharp bread knife or a piece of thread also works great) each into 12 slices--mine made a lot more than this. Place cut side down in two greased 13-in. x 9-in. baking pans (I find that using jelly roll pans are a lot easier and they hold a lot more). Cover and let rise until doubled, about 30 minutes.

3.  Bake at 375° for 18-20 minutes or until golden brown.While rolls are cooking, put cream cheese and butter in medium bowl and beat until smooth. Add vanilla and powdered sugar and mix well.  Take cinnamon rolls out of the oven and let cool for 5 minutes.  Spread frosting over warm buns and serve immediately.

Source:  The Idea Room

Sharing this with:  Not So Homemade, Blue Cricket Design.

2 comments:

Alissa said...

Ooh- I hadn't thought of pumpkin in cinnamon rolls, but that sounds great! Plotting how I can try this gluten free...I have a good cinnamon roll recipe, I'll have to see if I can add pumpkin :)

Courtney said...

Oooh! YUM! Pumpkin cinnamon rolls... what a great idea :)

Thanks for linking this recipe up! I hope you'll stop by this week to link up more great recipes :)

http://notsohomemade.blogspot.com/2010/12/tex-mex-lasagna-whats-cooking-wednesday.html

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