YumYum Divas YumYum Recipes: Pumpkin Cinnamon Rolls, contributed by Twin Lakes Chef

Contributed by: Twin Lakes Chef

Note from the Diva

When making any type of bread, the amount of flour can vary. Dough should not be sticky but also should not be too stiff.

List of Ingredients

Dough 1/4 cup water (warm) 1 pkg active dry yeast 1/4 cup brown sugar 2 eggs (room temperature) 1/4 cup butter (melted and cooled) 1/4 cup sour cream (room temperature) 1 cup pumpkin puree (room temperature) 1 teaspoon cinnamon 2 teaspoons pumpkin pie spce 1/2 teaspoon salt 3 1/2 cups flour Filling 1/2 cup unsalted softened butter 1/2 cups brown sugar 1 teaspoon cinnamon 1 tsp pumpkin pie spice 1/4 cup dried cranberries 1/4 cup candied ginger Caramel Cream Cheese Frosting 1/2 cup caramel sauce (room temperature) 1/2 cup cream cheese (room temperature) Addition Caramel Sauce Chopped pecans

Preparation

Dough 1. Mix the water, yeast & a sprinkle of sugar into a bowl and let it sit until foamy, about 10 minutes. 2. Add the sugar, eggs, butter, sour cream, pumpkin puree, spices, salt and 2 cups of the mixed flour and mix until well combined. 3. Stir in enough of the remaining flour to make a soft dough. Let it rest for 5-10 minutes. 4. In a KitchenAid mixer using the dough hook, run on #2 speed for 5-7 minutes. Alternatively, you may place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes. 5. Place the dough in a greased the bowl, cover with a damp towel and let the dough rise until it has doubled in size, about 1 hour and 30 minutes. Filling While waiting on the bread Assemble ingredients for filling in a small bowl except for the softened butter. Caramel Cream Cheese Frosting Mix the carmel sauce and cream cheese until smooth Back to the dough Once the dough has raised, Punch down the dough and knead for 30 seconds, cover the dough and let it rest for 10 minutes. Roll out the dough on a floured surface into a 24″ by 12″ rectangle, spread the butter over othe dough leaving 1 inch on each side free. Sprinkle the sugar and spices onto the dough followed by the cranberries and ginger. Roll the dough jelly roll style, pinch to seal and cut it into 12 even slices. Arrange the buns in a greased baking sheet, cover with a tea towel and let rise in a warm, draft free area until doubled in size, approximately 1 1/2 hours. Uncover and place pan in the middle of the preheated oven. Let cool and frost with the Caramel Cream Cheese Frosting. Drizzle over lightly with caramel sauce and sprinkle pecans over.

Cooking Time & Temperature

375 degrees; 15-20 minutes

Number of Servings: 12

Cookbook Category
Bread-Yeast
Breakfast
Gifts From The Kitchen

General Cooking/Prep Method
Bake

Extra Features of Recipe
Difficulty Level-Moderate

Tested & Approved Recipe
Yes!

(Image by TwinLakesChef)
"Shaped and ready to raise before baking."
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