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Saturday, November 22, 2008

Pumpkin Cinnamon Rolls

I should warn you...this post contains some serious food porn. It all started a few weeks ago when I promised my friend Tony some kicked up pumpkin pancakes. This was mostly because I have vats of pumpkin left over from Halloween (bought too much). Tony does lots of little things for me, mostly like being my taste tester for recipes on this site, so I like to reward him once in a while. Last week we settled on the kicked up pancakes...until I saw a post on TasteSpotting that I knew I had to make. I have never made cinnamon rolls mostly because most recipes I see call for the use of my non-existent stand mixer (I'm working on getting one before the new year, but there are no promises). I have been wanting to make cinnamon rolls ever since I recently overcame my fear of yeast. I made only a few modifications, mostly because of what I had on hand. I had to sub honey in for molasses, and I used a little less powdered sugar than called for in the frosting. I must say though, this is one of the best cream cheese frostings I have ever made and this may be my go to from now on. Even though my rolls were clearly not even, this recipe was so easy these were frakking amazing. After I tried one, I immediately texted Tony and said he should start looking for a wedding ring for me...even though in my state we recently (ridiculously) outlawed the right for people like him to get married. ANYway, if you have some pumpkin and the rest of the ingredients, I strongly suggest you back away from your computer and go make these immediately. You will not be sorry.


Pumpkin Cinnamon Rolls
(Adapted slightly from Fullblown Technicolor)

For the dough:
1 packet of active yeast
1/2 cup of warm water
1 egg
1 tsp vanilla
3/4 cup pumpkin puree
1/4 cup sugar
1/2 tsp course salt
1/2 tsp cinnamon
1/8 tsp nutmeg
3 cups all purpose flour

For the filling:
1/2 cup butter, softened
1/2 cup sugar
1 tsp honey
2 tsp cinnamon


For the frosting:
1/4 cup butter, softened
4 ounces cream cheese, softened
1 tsp vanilla
1 or 2 dashes cinnamon
1 cup powdered sugar, sifted

Mix yeast and warm water in a large bowl and allow to sit for 10 minutes. Add in the rest of the dough ingredients and thoroughly combine. Add a little more flour if it needs a more doughy consistency.

Turn dough out on a lightly floured surface and knead for 5 minutes, then allow to rest for 15 minutes.

Mix filling ingredients together in a small bowl until you have a sugar paste.
Roll dough out in a large rectangle to 1/4 inch thick then spread the sugar filling evenly over the dough, roll into a long cylinder and cut into 9 equal pieces. Place slices in a greased 8x8 baking dish and allow to rise for 45 minutes to an hour until doubled in size, then bake at 400 degrees for 20 minutes.

Mix together frosting ingredients. When the rolls have cooled slightly, spread with a rubber spatula over the top of the rolls while they're still in the dish.

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20 comments:

Erica said...

oh my gosh. thats all I have to say! You should submit this for blogger secret ingredient (hosted by love of oats this week!)

Sharon said...

Uh. I am at a loss for words. YUM! I just bought a huge can of pumpkin so I know I'll have leftovers.

Leah said...

these look sooo good. I'm going to make some right now and bake them in the morning.

Carolyn Jung said...

What a great idea to add pumpkin to the dough. It gives the cinnamon rolls such fabulous color. And I bet makes them moister, too.

Reeni said...

What a beautiful sight! Just when I thought I was all pumpkined out. I must try these! YUM!

Diana H. said...

Wow. Just wow.

meg.kat.art said...

glad you enjoyed my recipe! good call on reducing the sugar in the frosting - it was too sweet for me after i made it (but my husband loved it)

your pictures look scrumptious! thanks for linking back to me :)

Miss Marie said...

Can I please tell you how hungry these just made me? OMG!

ttfn300 said...

darn it all, I just used my open pumpkin... and all i have is soup and truffles! (i think i'd rather have these:))

The Blonde Duck said...

Apple pancakes...pumpkin cinnamon rolls....droooolllllllllll

Esi said...

Thanks you guys! Seriously, try them now. So insanely good!

meg.kat.art said...

Oh, I forgot to mention - the only reason I put molasses in the recipe is because it + white sugar = brown sugar.

if you have brown sugar, you can just use that instead of white sugar and molasses :)

The Food Librarian said...

Oh my gosh. Thanks for the warning about the food porn...it is seriously X rated!!

Heather said...

yuuum! those look great. i love the lovely fall flavor twist! i'll bet they're delicious! and i'll bet they make your home smell just like thanksgiving!!

Adi said...

oh Esi! i was going to make pumpkin bread, but maybe this is a better idea. i'm with Leah, think i'll make them now and bake them in the morning. then i can grab some cream cheese for the icing while getting my latte.

Foodycat said...

I have no words for how good those look!

Colin's Mom said...

I share your fear of yeast! However, these make me want to try again. I heart anything pumpkin and I also love cinnamon rolls, so it's a win, win for me!

Kevin said...

Cinnamon rolls are one of my favorites and I really like the sound of adding pumpkin.

Sam Kathryn said...

Okay, so i'm not a huge fan of yeast... but i absolutely LOVE pumpkin! I've trying these the minute i get my hands on a can of Libby's pumpkin :D

ATasteOfMadness said...

Wow. I'm in love with pumpkin AND cinnamon rolls. The combination of the two sounds deadly good!