Pumpkin Cinnamon Rolls with Maple Frosting

                         

Sunday mornings are just about the only time I will put forth significant effort into breakfast. Last Sunday I was determined to have pumpkin cinnamon rolls (too good to be true, I know). I almost wimped out and used my usual cinnamon roll recipe that does not require yeast because I couldn't fathom waiting 2 hours to have them. My roommate convinced me to just go for it, and we had cinnamon rolls as the perfect Sunday lunch. The maple cream cheese frosting is unbelievable; I highly recommend serving the rolls with an extra bowl of it on the side for extraneous dipping.

I know they take time, but please just invite some friends over and make them, they are too good and welcome fall in such a beautiful way.

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting 

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup milk
1 large egg, beaten
1 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

1/2 teaspoon cloves

1/2 teaspoon nutmeg

Filling:
4 tbsp butter
1/2 cup white sugar
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting: 

8 ounces cream cheese
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
3 cups powdered sugar

1/4 C maple syrup

Rolls: 

• Stir yeast into water in a large bowl and stir to combine. Let rest for 5-10 minutes. If yeast is not foamy, scrap the mixture and use a fresher yeast packet (there is nothing worse than doing all this work only to have the yeast not work)
• Stir in the milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, and spices.  Beat vigorously for 2 minutes.
• Slowly add the rest of the flour (all purpose), a bit at a time, until the dough is stiff enough to knead. 
• Begin with 1 1/2 cups of flour and increase if necessary
• Knead, adding flour as necessary, until you have a smooth, elastic dough (I used my kitchenaid mixer with the dough hook to do this because it made my life that much easier)
• Place the dough into a greased bowl - Turn the dough in the bowl to coat the entire ball of dough with oil
• Cover with plastic wrap and rise until doubled, approximately 45 minutes
• Combine the white sugar, brown sugar, and spices in a another bowl, set aside
•  Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle
• Melt butter and brush over dough; sprinkle with the sugar mixture
• Roll the dough into a log the long way
• Take a piece of dental floss and slide under  the log about 2 inches from the end of the log
• Bring the ends of the floss up while placing two fingers on top of the log to stabilize the roll (This gives a very clean cut to make the rolls. Slice the entire log and place roll into a greased 9"x13" pan
• Cover with a towel and let rise until almost doubled, about 45 minutes.
• 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

some got a little who-villesque, always good to have some character in the kitchen!

Frosting 

• Beat cream cheese, lemon juice and vanilla extract until smooth
• Slowly add powdered sugar and beat well
• Pour in maple syrup - add more powdered sugar if necessary to thicken texture 
• Generously cover the warm rolls in maple frosting and serve immediately