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Monday, September 17, 2018

Pumpkin Cinnamon Rolls #pumpkinweek


*Disclosure: I received product to sample from ­­­­­Dixie Crystals.  All thoughts and opinions are my own.


Today’s delicious recipe is sponsored by Dixie Crystals


Dixie Crystals is always a generous sponsor, so with lots of sugar on hand, I couldn’t not bake something!  So, when my boss asked for volunteers to bring breakfast to our beginning of the year meetings, I jumped on the opportunity!

This also, sadly, means that I have some rushed on-the-way-out-the-door and cell phone pictures of the finished product, but suffice to say that the still-warm pumpkin cinnamon rolls were enough for some co-workers to declare me a hero for bringing them!



These rolls have two baking options, depending on your level of morning perkiness.

You may want to get up early and make these rolls with a smile on your face for your adoring family.  


The second option is for my follow night owls – prep these at night, bribe someone to take these out of the refrigerator an hour before baking in the morning or zombie shuffle to the refrigerator yourself and reset your alarm for another hour before baking.  Either works and your adoring family (or very happy co-workers) will thank you for it!


Here are today's #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D's Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin' For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline's Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen's Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor's Adventures
Pumpkin Cinnamon Rolls from Amy's Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons 'R' Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy's Honeybunch
Pumpkin Stuffed French Toast from Cindy's Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Don't miss the GIVEAWAY here!!



Pumpkin Cinnamon Rolls
Adapted from Averie Cooks

Dough
¼ cup warm water (about 115 degrees F)
2 ¼ teaspoons instant dry yeast
½ cup unsalted butter, melted & cooled slightly
½ cup buttermilk
½ cup pumpkin puree
1 egg
¼ cup granulated sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
2 ¾ - 3 ¼ cups all-purpose flour

Filling
¼ cup butter, very soft
½ - ¾ cup brown sugar
2-3 teaspoons ground cinnamon

Cream Cheese Frosting
4 ounces cream cheese, softened
2 cups powdered sugar
2-4 tablespoons milk, as needed


Place the water and yeast into the bowl of a stand mixer along with a pinch of sugar.  Stir and set aside while the yeast activates and becomes foamy.

Add the butter, buttermilk, pumpkin, egg, sugar, spices, salt, and 1 cup of flour.  Mix with the paddle attachment until smooth.

Switch to the dough hook and continue to add flour until the dough no longer sticks to the sides of the bowl and is not sticky (tacky is ok).

Place the dough in a greased bowl and allow it to rest in a warm place for 20 minutes.

Roll the dough into a large rectangle spread the butter all over the surface of the dough, keeping about ½-inch away from the edges.  Sprinkle evenly with brown sugar and cinnamon, then, starting from the long end, roll into a tight cylinder.

Grease a 9x13 baking dish and preheat the oven to 375 degrees F if baking right away.

Cut the cylinder into 16 equal slices and arrange the rolls evenly in the prepared baking dish.

To bake right away:
 Loosely cover the rolls with a kitchen towel and place in a warm area to rise for 1 hour or until the rolls are doubled in size.  Bake for 15-20 or until lightly browned.

During the last few minutes of cooking, make the frosting by beating together the cream cheese and powdered sugar until smooth.  Stir in milk to until desired consistency is achieved.

Remove the rolls from the oven and immediately slather with frosting and serve.

To rest overnight:

Cover the baking dish with plastic wrap and place in the refrigerator overnight. 

An hour and a half before baking, remove the baking dish from the refrigerator and place in a warm area to rise for 1 ½ hours or until the rolls are doubled in size.  Preheat the oven to 375 degrees F.  Bake for 15-20 minutes or until lightly browned.

During the last few minutes of cooking, make the frosting by beating together the cream cheese and powdered sugar until smooth.  Stir in milk to until desired consistency is achieved.

Remove the rolls from the oven and immediately slather with frosting and serve.

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

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