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    You are in: Home / Recipes / Pumpkin Cinnamon Rolls With Cream Cheese Icing Recipe
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    Pumpkin Cinnamon Rolls With Cream Cheese Icing

    Pumpkin Cinnamon Rolls With Cream Cheese Icing. Photo by Queen Dana

    1/1 Photo of Pumpkin Cinnamon Rolls With Cream Cheese Icing

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Boomette's Note:

    Recipe taken on the blog of Goodlifeeats.com

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    Ingredients:

    Yield:

    rolls

    Units: US | Metric

    Roll Dough

    Filling

    Cream Cheese Frosting

    Directions:

    1. 1
      In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, butter, 2 cups flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
    2. 2
      Gradually add remaining 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.
    3. 3
      Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
    4. 4
      Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. 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.
    5. 5
      Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 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, about 45 minutes.
    6. 6
      Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
    7. 7
      While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar).
    8. 8
      Frost warm rolls with the cream cheese frosting and serve immediately.
    9. 9
      For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temperature.

    Ratings & Reviews:

    • on November 13, 2010

      55

      Yum! What a wonderful variation on traditional cinnamon rolls. I did cut the frosting in half. Made for 1-2-3 Hits tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2010

      55

      Wonderful, wonderful cinnamon rolls, these! I followed the recipe right on down, but actually used only a little more than half of the frosting! However, these were set out on a group buffet, & I left the rest of the frosting on the side so those who really wanted more could pile it on to their heart's content (& some did just that)! I thoroughly enjoyed the filling & the overall pumpkin flavor & will definitely make these again! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2010

      55

      These were terrific. The dough was sticky and a little difficult to work with but it was worth it; these were some of the softest rolls I've ever eaten. Recipe makes an ample amount of frosting which I also appreciate. Will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Cinnamon Rolls With Cream Cheese Icing

    Serving Size: 1 (1603 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 388.7
     
    Calories from Fat 149
    38%
    Total Fat 16.6 g
    25%
    Saturated Fat 10.2 g
    51%
    Cholesterol 57.7 mg
    19%
    Sodium 283.3 mg
    11%
    Total Carbohydrate 57.1 g
    19%
    Dietary Fiber 2.0 g
    8%
    Sugars 35.4 g
    141%
    Protein 4.7 g
    9%

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