Pumpkin Cinnamon Rolls

Omg! Don't let the word pumpkin scare you.These are deeeeeelicious! I was Blog surfing the other day and came across a beautiful site, Lick The Bowl Good, and there I found this treasure. It was kismet because it just so happened that in my fridge sat the remnants of a can of pumpkin puree that was on it way to the other side.  So make them I did and I wasn't the only one who was glad I did!

Without any further adieu, I give you:
The Recipe:

1/4 cup warm water             1/2 cup pumpkin puree
1/2 cup warm milk              1/4 cup melted butter
1 tbsp sugar                         1 1/4 tsp salt
2 1/4 tsp yeast                     about 2 cups flour

If you haven't worked with bread dough before and are a little intimidated, check out my "dinner buns" post. It will have more of a step by step instruction on mixing dough.  Combine the water, milk, sugar and yeast. Let stand about 5 min. Add the melted butter, and about 2 cups of the flour. Mix for about 2-3 min. Add the salt. Slowly add more flour if the dough is not coming together. I only needed about 2 1/4 cups. Knead for at least 5 min in your mixer. Once the dough has come together into a soft ball, coat it in butter and put it back in the bowl. Cover and let rise for about an hour.

Filling:

3 tbsp sugar

3 tbsp brown sugar

2 tbsp flour

1 1/2 tsp cinnamon

2 tbsp chilled butter, cut into pieces

While your dough is rising, in a small bowl combine both sugars, flour and cinnamon. Cut in the chilled butter.

When the dough has doubled in size,  turn it out onto a floured surface and roll it out into a rectangle. it will be about 1/4 inch thin.

Sprinkle the dough with the filling. Spread it out evenly and gently press it into the dough. Roll the dough up length wise into a log and pinch the seams together.

Using a serrated knife or a counter scraper, divide the dough into equal portions. I got 8 cinnamon rolls out of my log. 

Place the rolls in a 9x9 parchment lined pan. Cover and let rise for about another hour.

When the rolls have risen, place them in a 375 oven and bake for 25-30min. The tops should be nicely browned. While they are baking, prepare the icing. I didn't use the icing recipe that was with the original post. I made up my own. I didn't measure anything, but I did use about 3-4 tbsp of soft cream cheese, 2 tbsp soft butter. Using a hand mixer, blend these on high until they are completely combined and the mixture is light and fluffy. I added a couple of teaspoons of cream and 1 package of Oetker vanilla sugar. After that, I added icing sugar until I liked the consistency and level of sweetness. Maybe 3/4 cup.

As soon as the rolls came out of the oven, I frosted them with some of the icing. Let them cool completely now. Once they are completely cool, cover them with more icing. This icing turned out really creamy and delicious, so I wanted lots!

I hope you try these, you won't be disappointed.