Pumpkin Cinnamon Rolls

It's time for all things pumpkin, which includes these delicious cinnamon rolls. The perfect way to winning your kids over in the morning is whipping up a batch of pumpkin cinnamon rolls.

The smell floating through the air is enough to wake the family up on a Saturday morning. I decided to try out a recipe for pumpkin cinnamon rolls recently that, unlike most of our gluten-free foods, was full of gluten for the rest of my family. I was simply the cook and the onlooker. I will soon be trying these again gluten-free because I'm anxious to see if they turn out the same.

The biggest challenge for me when it comes to making cinnamon rolls is the sticky batter. There is a fine line between making the batter workable and adding in too much flour. If you add way too much flour, you will have a very thick, hard cinnamon roll that may break apart too. So, the batter needs to be sticky but adding a little bit of flour at a time to help with the sticky factor will not hurt. I would suggest just keeping the flour on standby next to you.

The next suggestion for these cinnamon rolls is that if you would like, you can add pecans or nuts of your choice into the filling, to be rolled up into the middle of the rolls. This just gives them another delicious element. Since we have tree nut allergies in this family, I skipped the nuts, but I would have loved to add them.

According to my husband, these also taste the best straight out of the oven, warm and fresh. While he still heated them up in the toaster oven and enjoyed them for several days more, he said they were the best just after they finished baking and cooling.

Are you ready to surprise the family with a delicious pumpkin cinnamon roll? Maybe make a fall family day out of it and head out to the pumpkin patch after enjoying a delicious cinnamon roll! 

It's #PumpkinWeek on Food Fanatic! Follow along all week for fantastic new ways to use pumpkin, and a chance to win amazing prizes from Le Creuset!

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Pumpkin Cinnamon Rolls Recipe

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Ingredients

For the Dough:

• 1/2 cup water, warm
• 1 package active dry yeast
• 1 can evaporated milk
• 3/4 cup sugar
• 1 15 ounce can pumpkin
• 1/2 cup oil
• 1 egg, beaten
• 6 cups all-purpose flour, possibly additional to work with the dough
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1/2 teaspoon baking powder

For the Filling:

• 1/4 cup butter, melted
• 1 1/4 cups brown sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• pecans, optional

For the Icing:

• 1/2 teaspoon pure vanilla extract
• 1 3 ounce package cream cheese, room temperature
• 2 tablespoons butter, melted
• 1 cup powdered sugar
• 1/4 cup milk

Directions

For the Dough:

1. Pour the warm water in a mixing bowl and whisk in the yeast until foamy.
2. Add evaporated milk, granulated sugar, pumpkin puree, oil and egg to the water and yeast, stirring to combine.
3. Combine flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt and baking powder in a large bowl. Whisk to combine well.
4. Add wet ingredients to dry and stir with a spoon or dough whisk until a shaggy dough forms.
5. Place the dough on a floured surface and knead it for about 10 minutes, adding flour if needed to make it workable.
6. Place the dough in a greased bowl and cover it, let it sit for 45 minutes.
7. Punch the dough down, then roll it out into a long rectangle shape. At this point you may need a little more flour to roll it out.

For the Filling:

1. In a medium bowl, combine melted butter, brown sugar, pumpkin pie spice, cinnamon, and pecans if using. Stir well, then spread evenly across the rolled out dough.

Finish the Rolls:

1. Roll the dough up long ways and pinch the seams closed.
2. Slice the dough into equal sized pieces and place the rolls in a greased baking dish, typically a round 9-inch pan works well.
3. Cover the rolls and let them rise for an additional 45 minutes.
4. While the rolls are sitting, preheat the oven to 350°F.
5. Place the rolls in the oven for 30 minutes or until lightly browned.

For the Icing:

1. While the rolls are cooling, combine vanilla extract, cream cheese, melted butter, powdered sugar, and milk in a small bowl. Mix well until a glaze forms.
2. When the rolls are cool, brush or spoon glaze on top and enjoy.

Notes

• Cooktime can vary up to 20 minutes. Start checking the rolls after 40 minutes, and every 5 minutes thereafter until they reach golden brown.

Source: Adapted from All Recipes.

via Food Fanatic http://www.foodfanatic.com/2014/10/pumpkin-cinnamon-rolls/

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