For this month's Secret Recipe Club, I was assigned to Noelle's blog, "An Opera Singer in the Kitchen." Like her, I also love to sing and cook, so it was like finding a kindred spirit. But, she doesn't just sing as a hobby, she actually performs. How cool is that!
Her vocal talent is equally matched with her skills in the kitchen and I thoroughly enjoyed perusing through her recipes. But, the one thing I kept focusing on was PUMPKIN! I have a love affair with it and so I couldn't stop oohing and aahing over the choices on her blog - Fluffy Pumpkin Biscuits, Pumpkin Spice Cake, and Pumpkin Scones. But, I knew I was done for when I saw her Pumpkin Cinnamon Rolls. Usually, I only make cinnamon rolls during Christmastime, but I was perfectly willing to make an exception for these.
What I love is that Noelle's recipe uses less butter than others I've seen (which means less fat and calories). As I say, a little less guilt goes a long way. But, I promise that you will NOT miss it at all. Oh no, these rolls are every bit as delicious and decadent as any other. Plus, you've got that lovely spice, the pretty orange color, super fluffy, soft bread, and a cream cheese icing which is truly the icing on the cake. Plain cinnamon rolls move over. Make way for pumpkin!
Thanks Noelle for making all my pumpkin-y dreams come true.
Pumpkin Cinnamon Rolls with Cream Cheese Icing
(adapted from An Opera Singer in the Kitchen)
1/4 c. warm water, not hot, about 110 degrees)
1 pkg. (2 1/4 tsp.) active dry yeast
1/3 c. warm milk (I used Greek yogurt)
3/4 c. pumpkin puree, either fresh or canned
1 Tbsp. melted butter
3 1/4 c. all-purpose flour
1/2 c. brown sugar
1 tsp. salt
1/2 tsp. cinnamon (I used 1 tsp.)
1/4 tsp. ground ginger (I used 1/2 tsp.)
1/4 tsp. ground cardamom (I used 1/2 tsp.)
3 Tbsp. buttery spread, softened
1/4 c. sugar
2/3 c. brown sugar
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1 1/4 c. pecans (I left these out due to allergies)
Cream Cheese Frosting:
4 oz. cream cheese, softened
1 tsp. vanilla
2 c. powdered sugar
1 Tbsp. milk (I used Greek yogurt)
In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, pumpkin, butter, egg, brown sugar, and spices. Stir in 2 cups of the flour and beat vigorously for 2 minutes.
Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an 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 the white 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 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a piece of dental floss, cut the log into 1" slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). 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.
While rolls bake, prepare the cream cheese frosting. Beat the cream cheese, vanilla, and milk until well combined. Add the powdered sugar, 1/2 cup at a time, until well mixed and desired consistency is reached.
Frost warm rolls with the cream cheese frosting and serve immediately
- I doubled the amount of spices in the dough and would probably triple them next time.
- The original recipe calls for all-purpose flour and whole wheat white flour. I just used all-purpose flour since that's what I had.
- I made half the recipe and got 9 rolls.