These came out incredible, they are now part of my permanent autumn baking list. Perfect served warm with Spiked Apple Cider on a cool morning. Tomorrow Boo, Liam, and I are going to the pumpkin patch and these will probably make an appearance in our picnic basket.
Start by putting yeast in the bowl of stand mixer with warm water and a pinch of sugar, let rest for 5 minutes until bubbly.
Next add egg, vanilla, pumpkin, milk, butter, nutmeg, cinnamon, salt, and 3 cups of flour. Mix with dough hook starting slow and turning up to high. Mix on high for 10 minutes. I used all 4 1/2 Cups of Flour, if your dough is sticky or tacky, add more. You want the dough to pull away from the sides of the bowl, and when touched it doesn't leave any dough on your finger.
After mixing for 10 minutes, put in a lightly greased bowl and cover for 45 minutes until doubled in size.
Punch down and let rest for 10 minutes. Roll into rectangle shape about 20 inches long by 12 inches wide. Sprinkle with filling, roll it up tight, and slice into 1 inch wide slices. Put into a rectangle pan that is lined with parchment paper, cover, and let rise again for about 30 minutes.
To prepare filling add spices, brown and white sugar, and cut in chilled butter with a pastry cutter or a fork. Until pieces are small and pea sized.
Preheat oven to 350ºF and bake for 20 minutes. Let cool and ice with cream cheese frosting.
What are some of your favorite autumn recipes? I plan on doing a few more this season, enough to burn me out until next year.
Pumpkin Cinnamon Rolls
makes about 12
2 1/4 teaspoons Active Dry Yeast
1/4 Cup Warm Water
about 4 1/2 Cups All Purpose Flour
2/3 Cup Pumpkin Puree
1/2 Cup Milk
1/4 Cup Butter, melted
1/4 Cup Sugar
1 1/4 teaspoons Sea Salt
1/4 teaspoon Nutmeg
1 teaspoon Cinnamon
1 Egg, slightly beaten
1 teaspoon Vanilla
4 Tablespoons Butter, chilled and cubed
1/4 Cup Sugar
1/4 Cup Dark Brown Sugar
1 1/2 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice, recipe HERE
Cream Cheese Frosting: