Pumpkin Cinnamon Rolls with Cream Cheese Icing

PUMPKIN CINNAMON ROLLS! I know right?! I freaked out when I saw pumpkin cinnamon roll recipes floating around. I just knew I had to try them. They turned out really good with one minor problem...I have 0 patience. Someone who likes baking and has no patience...unheard of...but it's true. Waiting for yeast to rise is amazingly difficult for me so unfortunately, my rolls were a tad too small. I recommend finding something productive to preoccupy yourself with while you wait and do not do what I did and stare at them while drooling at the mouth and imagining how absolutely amazing they are going to be.

In case I don't post again until then, I hope everyone hass a happy Thanksgiving! I am so excited! Last night some close friends and I had a pre-Thanksgiving or Thanksgiving practice potluck. We ate a ton and played cards. I had a blast and it only got me even more excited to spend the holiday with my family Thursday. Every year, the wednesday before Thanksgiving we all go out and catch-up and drink and have so much fun and then spend all day Thursday being lazy, hungover and of course...eating. Can't wait! :)

Pumpkin Cinnamon Rolls
Adapted from food.com

Ingredients:

Dough:
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin or 1/2 cup mashed cooked pumpkin
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice


Filling:
1/3 cup brown sugar, packed (or more if you like)
1 1/2 teaspoons ground cinnamon (or more if you like)
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup chopped pecans
2 tablespoons melted butter

Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

Directions:

In small saucepan, heat milk and 2 tablespoons butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly. Dissolve yeast in warm milke In large mixer bowl, combine pumpkin, sugar, 1  teaspoon cinnamon,  1 teaspoon pumpkin pie spice and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg.

In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar, cinnamon, ginger, cloves, and nutmeg. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

In a food processor, mix all frosting ingredients until smooth. Wait until rolls have cooled somewhat to frost.