Pumpkin Cinnamon Rolls

Ingredients

  • 3 C whole milk

  • 1 C vegetable oil

  • 1 C sugar

  • 4 1/2 t yeast

  • 3 C canned pumpkin

  • 10 C bread flour

  • 1/4 c cinnamon

  • 1 T ginger

  • 1 T nutmeg

  • dash of allspice

  • 1 t baking powder

  • 1 T salt

  • 1 t baking powder

Filling

  • 1 C melted butter

  • 1 C brown sugar

  • 1/4 C cinnamon

  • 2 T ginger

  • 2 T nutmeg

  • Dash of allspice

Frosting

  • 16 ounces cream cheese

  • 2 sticks unsalted butter, softened

  • 6 C powdered sugar

  • 2 t vanilla

  • pinch of salt

  • 1/2 c milk


Directions

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Measure out 3 C whole milk, 1 C vegetable oil and 1 C sugar.

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Pour the milk, vegetable oil and sugar in a sauce pan.

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Warm milk, vegetable oil and over low heat until milk is luke warm, stirring with a wooden spoon to dissolve the sugar. The milk-vegetable oil-sugar mixture should be the temperature of bath water for a baby.

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Take the milk-vegetable oil-sugar mixture off of the heat. Add the yeast. Stir.

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Let the yeast sit in the milk- vegetable oil- sugar mixture until it gets "swampy."

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Pour the milk-vegetable oil- sugar mixture in the bowl of an electric mixer fitted with a dough hook attachment. Add the bread flour.

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Add the pumpkin.

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Turn on the mixer and mix until dough comes together.

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Once the dough comes together, cover it with a clean dry towel and let the dough rise until it's doubled in size, approximately 1 hour.

Punch down the dough.

Add the additional 2 C bread flour, baking powder, baking soda and salt. Turn on mixer and mix with dough hook until all ingredients are incorporated.

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Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle.

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Divide the dough in half.

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Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

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Drizzle melted butter all over the dough.

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Sprinkle brown sugar, cinnamon, ginger, nutmeg and allspice all over the inside of the dough.

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Starting at the short end of the dough, roll the dough up towards the opposite end.

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Pinch the seam together so none of the yummy filling oozes out.

Cut the whole log in half, and then cut each half into thirds.

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Place in round pan, cut side up.
Let rise until doubled in size.
Bake at 350 for 15-18 minutes.

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While the cinnamon rolls are baking, make the frosting. In a bowl of an electric mixer fitted with a paddle attachment, mix cream cheese, butter and powdered sugar together. Add vanilla, salt and milk and mix until creamy.

Spread over warm cinnamon rolls and ENJOY.

BreakfastHeather White