Pumpkin Cinnamon Rolls

So I found this yummy recipe on my friend Sarah's crafty blog, (she found it on another blog herself) and I am SO glad she shared. I love pumpkin anything (look for another recipe later this week that I am trying out with pumpkin.) Pumpkin cinnamon rolls? Frankly, you just can't go wrong with that combination. Here's the recipe. I did a tiny amount of tweeking, and then the cook time I recommend is the cook time for me here in Utah (Sarah is in DC.)

Pumpkin Cinnamon Rolls

Ingredients:

Dough:

¼ c warm water

2¼ t yeast

1/3 c warm milk

1 large egg, beaten

¾ c pumpkin puree

1 T melted butter

2 c white flour

1¼ c whole wheat flour

½ c brown sugar

1 t salt

½ t cinnamon

¼ t ginger

¼ t cardamom

Filling:

¼ c melted butter

2/3 c white sugar

¼ c brown sugar

2 t cinnamon

½ t allspice

½ t ginger

¼ t nutmeg

1/8 t cloves

½c chopped pecans

Cream Cheese Frosting:

2 ounces cream cheese (¼ stick)

4 T butter, softened

½ t vanilla

½ t lemon juice

1-1½ c powdered sugar

Instructions:

Dough:

Stir yeast into water and let rest for 5 minutes before stirring.

In a separate bowl, add milk, eggs, pumpkin, butter, 1¼ c whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom. Add yeast mixture and stir for 2 minutes. Add white flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough back into bowl, cover with a towel and let rise until doubled, about 1 hour.

Filling:

Combine the sugars, nuts, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside.

Frosting:

Mix the cream cheese, butter, vanilla, and lemon juice until smooth. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached.

Assembly:

Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture. Roll the dough into a log the long way. I like bigger cinnamon rolls, so I sliced my log into 12 rolls using string. Place rolls in a greased 9x13 inch baking pan. Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven for 25 minutes.

Frost warm rolls with the cream cheese frosting and serve immediately. I think the rolls are rich enough with the pumpkin flavor, and didn’t want the frosting to be to dominating taste, so my measurements above are half what Sarah used. I thought it more than enough icing to compliment the rolls.

Sorry, pretty pathetic photos, but I had a hungry crowd waiting.
There wasn't much time to take a quick snapshot.

Enjoy!