My heart longs for a fast day. Although in mid-October, the weather has been playing games with us, hit the mid-70s and midity leaving me using my radiator one night and the air conditioner the next. While this mild weather is just what the doctor ordered for July Say, I have that crispness. I have to be able to walk out the door with a sweater and scarf, my favorite pair of boots, and hot coffee. (I had iced me yesterday!)
While time deprives me of my autumn dreams, I am insisting that they occur in the kitchen. Enter- Triple Pumpkin Cinnamon Rolls, because it was not enough for me to just have the pumpkin into the batter, I also added to the filling and frosting. It is the dream of a pumpkin-lover!
These beauties mix the soft, gooey-ness classic cinnamon rolls with my favorite autumn perfume. Every bite is just full of pumpkin and spice, and the end result is very good. If you close your eyes while taking the first bite, you can simply turn to the autumn scene I dream. :)
- ½ cup milk
- ¼ cup butter
- flour 3¼ cups all purpose
- 1 (0.25 ounce) package instant yeast
- ¼ cup white sugar
- ½ teaspoon salt
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon pie spice pumpkin
- 1 cup packed
- 2 teaspoons ground cinnamon
- 1 teaspoon pie spice pumpkin
- ¼ cup buttermilk softened
- 3 tablespoons puree soup pumpkin
- 8 oz cheese, softened cream
- 1 extract c vanilla or paste
- 2-3 cups powdered sugar (depending on how sweet you like.)
- ¼ cup of pumpkin puree
- cinnamon ¼ c
- ¼ c pie the pumpkin spice
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix butter; stir until melted. Let cool
- In a large bowl, combine 2 ¼ cups flour, yeast, sugar, pumpkin pie spice and salt .; whisk together. Add egg, pumpkin and milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to mix well after each addition. (The dough will be too thick and sticky to use mixers at this point.)
- When the dough has just pulled together, put it on a lightly floured surface and knead until smooth, about 5 minutes. (Dough will bounce light pressure.)
- Cover the dough with a damp cloth and leave in a warm place for 10 minutes.
- Meanwhile, combine the brown sugar, cinnamon, pumpkin pie spice and pumpkin puree and set aside.
- On a lightly floured surface, roll the dough into a rectangle 12x9 inches. (Use your 9x13 baking dish as a guide.) Spread the dough with the softened butter. Slather with the filling mixture, get all the way to the edges.
- Gently roll the dough and pinch seam to seal. Cut into 12 rolls of equal size and place in a 9x13 baking dish. Take a small spoon to pick up any filling oozed out and gently dab in the rollers.
- Cover with damp cloth and let the rolls rise in a warm place until doubled, about 30-45 minutes. Preheat oven to 375 degrees F (10 degrees C).
- Bake in preheated oven for 20 minutes or until golden. Let cool for about 10 minutes, then spread them with icing. (Directions below) Serve warm
- Whip the cream cheese and pumpkin with electric mixer until smooth and creamy. Add vanilla, spices and powdered sugar, ½ cup at a time. Beat until creamy and spreadable consistency.