Saturday is the first day of Autumn….already.
Even though fall is my favorite time of year with the changing colors, crisp air and sometimes strong winds I am sad to see summer go.
With the death of my husband I didn’t really have time to enjoy it but time moves on and so must I…slowly but surely.
Since it’s just me now I will really have to curb my fall baking!
Nothing says fall like goodies made with pumpkin!!!
I told myself I would wait until October to start baking…
And maybe I can half this recipe…
Or find someone to share it with!
These sound divine!
Chef In Training is my new go-to food blog!!!
1/4 cup warm water
1 packet active dry yeast
1/3 cup warm milk
3/4 cup pumpkin puree
1 Tbsp melted butter
3-4 cups All Purpose Flour
1/2 cup brown sugar
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup butter softened
3/4 to 1 cup brown sugar
pumpkin pie spice
CREAM CHEESE FROSTING
4 oz. cream cheese
4 Tbsp. butter softened
1 tsp. vanilla
2-3 cups powdered sugar
milk if needed to thin to desired consistency
1.Combine warm water and yeast packet and let sit for about 5 minutes until yeast activates and gets happy.
2.In a large bowl, combine activated yeast, warm milk, pumpkin puree, beaten egg, melted butter, about 1 1/2 cups of flour, brown sugar, salt, cinnamon and ginger. Beat for about 2 minutes.
3.Slowly add remaining flour, a little at a time, until dough becomes stiff enough to knead. Knead, adding flour as necessary until dough becomes smooth and stretchy.
4.Place dough in a greased bowl and turn ball of dough so all sides are lightly coated in grease. Cover with plastic wrap and let sit for about an hour until doubled in size.
5.Roll dough out into a large rectangle, approximately 18-20 inches long. Smear entire top surface with softened butter. Next, sprinkle the brown sugar over the top of the butter and rub it until entire top surface is evenly coated. Next, sprinkle on cinnamon, as much or as little as desired. Lastly, sprinkle on a little pumpkin spice over the top, you don’t need to much of it.
6.Roll the dough into a log the long way. Using a very sharp knife or a piece of string, slice the log into about 15 slices.
7.Place slices in a greased 9×13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled in size, it will take about 45 minutes.
8.Bake at 375°F. Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
9.While rolls are baking, prepare Cream Cheese Frosting. Beat softened cream cheese and butter together until well combined. Add vanilla and powdered sugar and beat until combined. Add milk as needed to reach desired consistency.
10.Frost cinnamon rolls while warm and serve warm.