Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
|November 20, 2011||Posted by Ashley Marie under Food, Holiday, Sweets|
I must say, these rolls turned out pretty darn good. I’m still (and will forever be) a baking novice, I overworked the dough, I used my shower as a proofer and had to make a store-run half way through this recipe. And still, they weren’t my worst work. I ate two immediately out of the oven with their warm cream cheese glazed slathered overtop. The guilt that consumed me afterwards was unrelenting. So I immediately packed them up in individual little baggies and toted them off to dinner where I’d be meeting six of my coworkers. I also sent two home with my boyfriend. And almost instantly, an immense weight was lifted off of my shoulders. The idea of them being fatter than I am was incredible relieving.
Anyway, I got this recipe from a cool blog I just recently came across called My Baking Addiction (the name alone intimidates me). Filled with ‘essentials,’ ‘fundamentals’ and tips for blogging, the MBA site reads as more of an informational page rather than entertaining but pointless rants and photos (although it includes some of that, too). The recipes are conveniently organized into categories labeled “lemon,” “strawberry,” “baking in jars,” and even by season to help decide on the best desserts to make this time of year. Point being, this site is great for baking amateurs like me. I’ve been inspired, somewhat renewed and rejuvinated (until the next baking mishap). So watch out, you’ll be seeing a lot more baking from I Speak Kitchenese. I may just change the name to My Baking Incompetencies. Or Awkwardness-Turned-Less-Awkward. Or something rather. Stand by.
Adapted from My Baking Addiction
Makes about 9 rolls
For the dough:
1 cup canned pumpkin
2 large eggs
1/4 cup lukewarm water (you may not need all the water; use less in the summer or where there is high humidity)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups whole wheat flour
1/4 cup nonfat dry milk
1 tablespoon pumpkin pie spice
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast
For the filling:
6 tablespoons unsalted butter, melted
1 1/3 cup light brown sugar, packed
2 tablespoon pumpkin pie spice
3/4 cup chopped pecans (optional)
For the icing:
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1/4 cup maple syrup
1/2 cup confectioners’ sugar, sifted
1/2 teaspoon pumpkin pie spice
Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough.
Place the dough in a lightly greased bowl, cover and allow the dough to rise for about 1 1/2 hours, until it’s almost doubled in size. Turn the dough out onto a lightly greased surface. Roll it into a 14″ x 22″ very thin rectangle.
Use a pastry brush to brush the melted butter onto the top of the dough. In a medium bowl, mix together the filling ingredients and sprinkle them onto the butter creating an even layer, leaving one short edge free of filling (about 1 inch). Starting with the short end that’s covered with filling, roll the dough into a log.
Cut the log into nine even rolls, about 1 ½”-thick. Place the rolls into a lightly greased 9″ x 9″ pan that’s at least 2″ deep. Set aside, covered, to rise for 1 hour. Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they’re lightly browned. Remove them from the oven, and set them on a rack to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
In a medium bowl with an electric mixer, combine the cream cheese, butter, maple syrup, confectioners’ sugar and pumpkin pie spice. Mix until well combined. If you like a thinner frosting, add in a little milk. If you want it to be thicker, add in a little more sugar. Spread on top of the rolls using an offset spatula and enjoy!