Pumpkin Cinnamon Rolls with Cream Cheese Icing

     I've been wanting to make these ever since I saw the recipe here a couple of months ago. They were all I expected them to be....And, more since last Saturday didn't exactly go as planned. My plan was to get lots of things done without Miss E, since she was at Nana and Papaw's for the weekend. We went to the bank and test drove some cars (which took way longer than expected!) and only had time to mix the ingredients for these delicious rolls before heading to a wedding.
     So, the first rising was done in the back seat of the car during the festivities. The rolling and second rising was done at the "after party" for which they were to be made in the first place. The wait was agonizing for everyone there. Then, we had to wait even longer for them to cook. They were worth the wait in the end, and we didn't even get to take any home for leftovers. These were not super "pumpkin-y," but just enough to give a different flavor. Everyone loved them, and I'm sure you will too.
     The original instructions called for cardamon, but I went to buy some and it was $11! Holy cow, that stuff must be made of pure gold. Anyhow, I substituted pumpkin pie spice and everything turned out great. I don't think 1/4 tsp of anything can make that much of a difference.

makes 16 rolls
Roll Dough
1/4 c warm water (110*)
1 pkg yeast (2-1/4 tsp)
1/3 c warm milk
1 egg, beaten
3/4 c pumpkin puree
1 Tbl melted butter
2 c Flour (I used wheat, so 2 c minus 4Tbl, plus 4tsp wheat gluten)
1-1/4 c whole wheat flour
1/2 c brown sugar
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp pumpkin pie spice

Filling
1 stick butter
2/3 c sugar
1/4 c brown sugar
2 tsp cinnamon
1/2 tsp all spice
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves


Cream Cheese Frosting
4 oz cream cheese
1 stick (4oz) butter, softened
1 tsp vanilla
3/4 tsp lemon juice
2-3 c powdered sugar

• In small bowl, combine yeast and warm water. Let rest for 5 minutes.
• In large bowl, add milk eggs, pumpkin, butter, 1-1/4 c whole wheat flour, brown sugar, salt, cinnamon, ginger, and pumpkin pie spice. Add yeast mixture. Beat vigorously for 2 minutes.
• Gradually add remaining flour a little a time, until you have dough stiff enough to knead. Turn dough out onto floured surface. Knead, adding flour as necessary, until you have smooth, elastic dough.
• Put in oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

• Combine 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 16x12 rectangle. Spread softened butter over dough and sprinkle with the sugar mixture.
• Roll the dough into a long log. It' will stretch to about 20 inches as you roll. Using a very sharp knife, slice the log into 16 slices. Place slices in a greased 9x13 pan. 
• Cover with towel and let rise until doubled, about 45 minutes.

At this point, you can refrigerate overnight if desired. Just, cover in plastic wrap (instead of towel). In the morning, remove pan from fridge, and proceed with instructions. Rising time may be slightly longer since the dough is cold.

• Bake in preheated oven @ 375*. Bake until brown around edges and beginning to brown across the center, about 20 minutes.
• Meanwhile, prepare icing. Add cream cheese, butter, vanilla, and lemon juice to mixing bowl. Blend until smooth and combined. Add powdered sugar 1/2 c at a time, blending in between until well mixed and desired consistency. I used a little more than 2 cups. 
• Frost warm rolls with cream cheese frosting, and serve immediately. 

Cinnamon Rolls