I figured since everyone seems gaga over the Pumpkin Spice Latte right now, why not try Pumpkin Spice Cinnamon Rolls?
Oh yes. Very yummy! We had them alongside our cheesy potato soup tonight. They’d be a delicious start to your Thanksgiving Day.
Pumpkin Spice Cinnamon Rolls
- 1/2 cup very warm water (almost hot out of the tap)
- 1 1/2 Tbsp. yeast
- 1 T. sugar
- 2/3 c. warm milk
- 2 eggs (room temp – I stick them in a bowl of hot water for a few minutes)
- 2 Tbsp. melted butter
- 1 1/2 cups pumpkin (not pie filling)
- 1 c. brown sugar
- 2 tsp. salt
- 2 tsp. Pampered Chef Cinnamon Plus (or 1 tsp. cinnamon + 1 tsp. pumpkin pie spice)
- 2 c. whole wheat flour
- 4-5 c. (more or less) unbleached flour
- brown sugar
- Cinnamon Plus or cinnamon and pumpkin pie spice
Cream Cheese Icing
- 1 stick butter, softened
- 4 oz. cream cheese
- 2 tsp. vanilla
- powdered sugar (about 2-3 cups)
- milk (optional – I like my icing a little thinner)
- Mix water, yeast and sugar. Allow to rise a few minutes.
- While yeast mixture is rising, beat together milk, eggs, butter, pumpkin, brown sugar, and salt.
- Add pumpkin mixture to yeast mixture. Blend well.
- Add whole wheat flour. Blend well.
- Add unbleached flour a little at a time until dough is difficult to stir and ready to knead.
- Knead dough on a well floured surface until it’s soft and not sticky.
- Place dough in a greased bowl. Allow to rise until doubled (about an hour).
- Punch down risen dough. Separate into two pieces.
- Roll out dough in a large rectangle. Spread with softened butter. Sprinkle liberally with brown sugar, white sugar, (about a 1 to 2 ratio) and Cinnamon Plus.
- Roll dough. Floss dough into about 16 (1-inch) rolls. Let rise until double.
- Bake at 375° for 20-25 minutes. Spread cream cheese icing while hot.