Katy Sword | Crumbs
Katy Sword | Crumbs
‘Tis the season for pumpkin, so why not pumpkin cinnamon rolls? These take a little time and planning, but they are worth the reward. Besides, the recipe yields at least 20, so you can have cinnamon rolls every day.
Ingredients
Dough:
- ¼ cup warm water
- 1/3 cup warm milk
- 2 ½ tsp. yeast
- 1/3 cup sugar
- 1 egg
- ¾ cup pumpkin puree
- 2 tbsp. butter
- 3 ¼ cup flour
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. cloves
- 1/8 tsp. nutmeg
Filling:
- 1 stick butter
- ½ cup brown sugar
- 1 tbsp. cinnamon
Icing:
- ¼ cup butter
- 4 oz. cream cheese
- 1 ½ cup powdered sugar
- 1 tsp. vanilla
How to
- In a small bowl combine water, milk, yeast and sugar.
- In a large bowl, cream together the egg, pumpkin puree, and butter.
- Add the yeast mixture to the large bowl. Mix in the remaining ingredients. The dough will be sticky, but try to knead it as best you can. This isn’t a recipe for someone not willing to get their hands dirty.
- Drizzle a little oil over the dough and let it rise for one hour. I used vegetable spray, it’s less messy and works just the same.
- Divide the dough into two pieces. Roll out each piece until it is about the size of a small cookie sheet.
- Spread the filling mixture on the dough and roll. To slice, I recommend using dental floss. It keeps the rolls from squishing.
- Let the rolls rise for 45 minutes before baking.
- Bake at 375 degrees for 20 minutes.
- Once they are cool, ice and enjoy.