Sunday, November 6, 2011

Fall back into some Pumpkin Cinnamon Rolls

Don't you just love it when it is time to set your clocks back an hour and you get an extra hour to your day?  I decided that I would use my extra hour today for good and not evil.  So I woke up at 6, emptied and loaded the dishwasher and then headed to gym to use the treadmill for a half an hour.  I decided that was enough good for the day.  I then proceeded to work on these evil, Pumpkin Cinnamon Rolls.  I guess they aren't really evil, just misunderstood. Besides, pumpkin is good for you so these can't be all bad.  I adapted the cinnamon roll recipe I use from Ms. Christy Jordan's website. You can find where I tested it here and the original recipe here.

Before I get to the recipe, I wanted to announce my newest giveaway. I recently reached 200 likes on my Facebook page and to show my appreciation by giving one lucky reader a chance to win a $20.00 Amazon.com gift card. You can find details for entering the contest after the recipe.
Photobucket

Ingredients

1 loaf frozen white bread dough
1/4 Cup melted butter or margarine (Filling)
2 tablespoons butter, softened  (Filing)
2/3 cup pumpkin puree (Filling)
2 teaspoons ground cinnamon (Fiiing)
1/4 teaspoon ground nutmeg (Filling)
1/2 cup brown sugar (Filling)
1/2 cup sugar (Filling)
3 ounce cream cheese, softened (Icing)
1/4 Cup butter or margarine, softened (Icing)
1-1/2 Cups confectioner's sugar (Icing)
1 teaspoon pumpkin pie spice (Icing)



Photobucket

Thaw the loaf of bread.

Photobucket

Prepare the filling.

Add pumpkin to a bowl.

Photobucket

Add butter, sugar, brown sugar, cinnamon and nutmeg.

Photobucket

Mix together until smooth.

Photobucket

On a floured surface, roll dough out into a rectangular shape about 9 x 16 inches. I finally did get a rolling pin.


Photobucket

Spread melted butter over dough.

Photobucket

Spoon filling over dough and spread into a thin, even layer. Starting from a long side, carefully roll up dough, pinching the edges to seal.

Photobucket

Using a sharp knife (I like to use my bread knife) cut into 1 1/2 inch slices.
Photobucket

Place in greased 9x13 inch pan and cover with cling wrap.

Photobucket

Place in warm spot and allow to rise until doubled in size.

Photobucket

Remove cling wrap and bake at 400 for about 15 minutes, or until golden brown.

Photobucket

To make the icing, mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.

Photobucket

Enjoy!

Photobucket



8 comments:

danielle harris said...

my favorite fall recipe is CHILI! it's the first food i think of when i think of cooler weather. :)

LaTisha said...

Yum, I love chili. I can't belive I haven't made it yet this season.
LaTisha (www.spicedwithlove.com)

Mami2jcn said...

I love New England clam chowder!

LaTisha said...

My husband loves New England Clam Chowder.

www.spicedwithlove.com

Cheryl said...

TODAY, my favorite fall recipe is Guinness stew! I reserve the right to change that tomorrow though! :)

LaTisha said...

Cheryl, That sounds yummy.

www.spicedwithlove.com

Dee at Deelicious Sweets said...

Wow, these look amazing! My son would flip for these! Thanks for linking up to my Pumpkin Blog Hop!

Candy said...

These rolls look amazing and only slightly evil! I love that they use refrigerated bread dough - no yeast!