Cinnamon-frosted pumpkin rolls

I'm here to make your Sunday morning awesome, but it involves you doing a bit of work before bed on Saturday night. You in?

What about now?

That's what I thought.

Cinnamon-Frosted Pumpkin Rolls

1/4 cup warm water (about 110 degrees Fahrenheit)
2 1/4 teaspoons quick-rise yeast
1/3 cup milk
1 egg, beaten
3/4 cup pumpkin puree
1 tablespoon melted butter
3 1/4 cups all-purpose flour
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cardamom

1/2 cup butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

115 grams cream cheese
1/2 cup butter, softened
1 teaspoon vanilla
3/4 teaspoon lemon juice
1 1/2 teaspoons cinnamon
2-3 cups icing sugar

On Saturday evening, combine the warm water and yeast. Let sit for 5 minutes, until the mixture begins to foam. Meanwhile, grease a 9 x 13-inch pan (I like to use Pyrex) and set it aside.

Stir in the milk, egg, pumpkin puree, melted butter, 1 1/4 cups of flour, brown sugar, salt, cinnamon, ginger and cardamom. Beat vigorously for 2 minutes.

Slowly add the remaining 2 cups of flour, a little at a time, until the dough is stiff enough to knead. Alright, get kneading and don't stop until you have a smooth, elastic dough that bounces back when poked. (A blissful Sunday morning and a workout, rolled into one. What more could you possibly want from me?)

Place the dough in a greased bowl, turning to coat the entire ball of dough with oil/butter/grease of your choice. Cover the bowl with a damp tea towel and let rise in a warm spot until the dough has doubled in size (about 1 hour).

Meanwhile, get cracking on that filling. In a small bowl, whisk together the white and brown sugars, cinnamon, allspice, ginger, nutmeg and cloves. Set side.

When the dough is ready, gently roll it out into a 16 x 12-inch rectangle. Spread the softened butter evenly over the dough and sprinkle the sugar/spice mixture on top.

Beginning at one of the long edges of your rectangle, roll the dough into a log. When you get to the end, pinch the dough along the length of the log to seal the sugar/spice mixture inside.

Using a sharp knife, slice the log into 15 slices. Remember that pan you greased earlier. Find it again and place each slice, swirl side up, in the pan (5 evenly spaced rows of 3, or 3 evenly spaced rows of 5—same difference).

Almost there...

Cover the pan with plastic wrap, put it in the refrigerator and breathe a sigh of relief before heading off to bed.

On Sunday morning, before you hop in the shower, pour your orange juice or even turn on the coffee machine, take your pumpkin rolls, cream cheese and butter out of the refrigerator.

Remove the plastic wrap from the pan, cover the rolls with a tea towel and move them to a warm place while you get ready for the day. Oh, and start preheating your oven to 375 degrees Fahrenheit while you're at it. Just leave that cream cheese and butter on the counter for now.

Go about your business—dressing and the like. Ready?

OK, remove the towel, toss the pan in the oven and bake for 25-30 minutes until the rolls are golden.

While that's going on, beat together the cream cheese and (hopefully soft) butter. Add the vanilla, lemon juice and cinnamon, then 2 cups of icing sugar. Continue adding icing sugar until the desired consistency is reached.

When your pumpkin rolls are done, remove them from the oven.Think about letting them cool, but decide against it. Ice them immediately, then watch as frosting puddles form. Burn your tongue. Shrug your shoulders. That's what Sundays are for.

Source: Adapted slightly from GoodLife Eats.

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