Welcome to Day Two of Pumpkin Week on The Pajama Chef! It’s a good week, huh?
Are you enjoying your fall? I am. I love how the leaves are changing. I love the chill in the air. I love the need for a warm breakfast. Yesterday we saw the savory side of pumpkin. The opposite of savory is sweet. And that is just what is being served today… in breakfast format!
To me, cinnamon rolls are one of the most indulgent treats available to man. Warm, rich, gooey, utterly delightful pastry dough coupled with a filling of sweet and spicy cinnamon and topped with out of this world frosting. Altogether, cinnamon rolls are almost too sweet to be enjoyable. Almost, but not quite. I still enjoy them, don’t you fret.
I developed my love of cinnamon rolls by going to Cinnabon with my Grandpa as a child. We’d go to the mall for a treat when he babysat me after preschool or as a break during back to school shopping along with Grandma. Nowadays, I live in a town devoid of Cinnabon, so I must remedy my cravings by making my own cinnamon rolls. And let me tell you.. they are almost as good as my childhood memories. But no recipe can top good memories, right?
This time, instead of using my traditional cinnamon roll recipe, I used a recipe found at Good Life Eats for a Pumpkin Cinnamon Roll. Best. Decision. Ever.
Good Life Eats placed pumpkin in the dough. I like my pumpkin intense, so I wasn’t about to stop there. I added it to the filling as well, switching out the butter for the pumpkin. Yum. Great choice. I took the easy way out with the kneading and rising parts of dough-making this time by using my breadmaker, but these rolls can be prepared by hand instead. Initially, I considered using my own frosting recipe, but in the end, went with the suggested cream cheese frosting. Another great choice, as it is practically a Cinnabon knock-off. Bliss!
If you haven’t figured it out by now, these are not your average cinnamon rolls. They are better than average. They are delicious and mouthwatering and will satisfy any sweet tooth. They are pumpkin-y and cinnamon-y and sweet to an extreme. I can’t wait to make them again.
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
from Good Life Eats
Ingredients:
Dough:
- 1/4 cup warm water [not hot, about 110 degrees]
- 1 package active dry yeast [about 2 1/4 teaspoons]
- 1/3 cup warm milk
- 1 large egg, beaten
- 3/4 cup pumpkin
- 1 tablespoon melted butter
- 2 cups all-purpose flour
- 1 1/4 cup whole wheat flour
- 1/2 cup brown sugar, packed
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 teaspoon pumpkin pie spice
Filling:
- 1/4 cup pumpkin
- 1/4 cup sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon cinnamon
Cream Cheese Frosting:
- 4 ounces cream cheese
- 4 ounces butter, softened
- 1 teaspoon vanilla extract
- 3/4 teaspoon lemon juice
- 2 cups powdered sugar
Directions:
To make the dough, add all ingredients to the pan of your breadmaker according to the manufacturer’s directions. My breadmaker calls for liquids and salt, then dry ingredients, then yeast, but yours may be different. [Liquids=water, milk, egg, pumpkin, butter.] Turn on the breadmaker using the “dough” setting. When dough is prepared, remove from the pan and turn out the dough on a floured work surface or countertop. **if you do not have a breadmaker, you can make the dough by hand using these instructions.
Meanwhile, while dough is rising in the breadmaker or in a bowl, make the filling. Whisk together all ingredients except pumpkin and set aside. Grease a 9 inch round springform or cake pan with cooking spray and set aside.
After dough has been turned out onto the countertop, use a rolling pin or your hands to shape the dough into a 12 by 16 inch rectangle. Spread the 1/4 cup pumpkin over dough, leaving about an inch margin on all sides and then top with the sugar/spice mixture.
Roll the dough into a log the long way; it may stretch out some. Use a sharp, serrated knife and cut the log into 10 slices. Place in prepared pan.
The recipe can be prepared up to this point the night before, then covered with foil and refrigerated. In the morning, remove the pan from the refrigerator and take off the foil. Continue with below recipe, noting that the initial rising time may be longer because the dough is chilled.
Cover pan with a towel, and let rise until doubled, about 40-50 minutes. Preheat oven to 375 degrees and bake for about 25-35 minutes, or until rolls are golden brown and pull away from the edge of the pan slightly.
During the baking process, make the frosting. In a food processor, combine cream cheese, vanilla, butter, and lemon juice and pulse until smooth. Mix in the powdered sugar in 1/3 cup increments, beating in between additions, until all sugar is full incorporated. [If you need to use more than 2 cups to reach desired consistency, then feel free to do so!]
Frost warm rolls and enjoy immediately! Leftovers can be frozen… if there are any!
Question of the Day: What’s your favorite special food memory?
The Pajama Chef 