It is amazing how difficult it is to get a new blog post out when half the house has colds, one is teething, and you are trying to finish up Halloween related everything! I honestly can't remember the last time I had more than 10 minutes to myself, or enough sleep to not make me crave a portable IV drip (someone get one that design please. Stat!).
Last night I finally had a few minutes when the kids were happily playing together and I was able to whip up some overnight pumpkin cinnamon rolls. As you might notice from my other two cinnamon roll recipes on this blog, I really like sweet breakfast foods. I got a bit bored with the plethora of pumpkin recipes currently all over Pinterest, but I wanted to try a new recipe for cinnamon rolls, and not only is this one great for Fall, but its not quite as bad for you as other cinnamon rolls. I could had said they are healthy, but that would just be a flat out lie.
Combine softened butter, milk, pumpkin, brown sugar, cinnamon, nutmeg, and salt in a mixer until smooth.
Add the egg and yeast and mix well again.
Combine the AP and whole wheat flours into a small bowl and add slowly until the dough is soft, pillow-y, and not sticky.
Knead for several minutes, then place a towel over the bowl and let it rest for at least an hour, until the dough has inflated.
Drop the dough out onto a floured surface.
Roll the dough out into a rectangle.
Evenly spread the filling, starting with the melted butter over the dough, trying to leave the bottom 1/2" or so bare.
Roll the dough into a roll starting with the side furthest from you. Pinch the ends into the roll to seal.
Cut the roll into 12 even pieces.
Place the rolls 3x4 in a prepped casserole dish.
I'm terrible at rolling out a perfect rectangle shape, so I always have one roll that is smaller and uglier than all the others. No worries.
Bake the rolls at 350 degrees F for 25 minutes. Check them halfway through. If they look almost done but still feel very soft, loosely drape a sheet of foil over top.
The rolls are done when they are solid but still soft. As soon as the rolls are out of the oven set them aside and begin work on the icing.
Mix the softened cream cheese, milk, powdered sugar, and cinnamon together until smooth.
Pour the icing out onto the now warm cinnamon rolls. If you haven't done it evenly enough, use a spatula to help cover the rolls better.
Enjoy these rolls warm or cool. They still taste nice and cinnamon-y as cinnamon rolls should, but the pumpkin is so nice for the fall. The use of some whole wheat flour makes them a mite healthier too.
Store covered in the fridge for up to several days.
pumpkin cinnamon rolls
easy and delicious overnight pumpkin cinnamon rolls with cream cheese frosting
Ingredients for dough
- 2 tbsp unsalted butter, softened
- 1/3 cup milk
- 2/3 cup pumpkin puree
- 1/3 cup brown sugar, not packed
- 1/2 tsp cinnamon
- 1/4 tsp grated nutmeg
- pinch salt
- 1 large egg
- 2 1/4 tsp yeast
- 1 1/2 cup AP flour
- 1 3/4 cup whole wheat flour
- 2 tbsp unsalted butter, melted
- 1 cup brown sugar, unpacked
- 2 tbsp cinnamon
- 1 tsp grated nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 2 tbsp cream cheese, softened
- 3 tbsp milk
- 1 cup powdered sugar
- 1 tsp cinnamon
Instructions
1. Mix the softened butter with the milk, pumpkin, brown sugar, cinnamon, nutmeg, and salt. When it is well mixed add in the egg and yeast and mix again. In a small bowl mix the AP and the whole wheat flours together and slowly add into the other ingredients. The dough should end up very soft and pillow-y, but should not be sticky.
2. Cover the bowl and let it sit for an hour. It should puff a bit. After an hour has passed knead the dough for a minute and lay out on a lightly floured counter. Roll the dough out into a rectangle and brush with melted butter. Evenly distribute the brown sugar, cinnamon, nutmeg, allspice and cloves over the dough, leaving the bottom 1/2" of dough empty. Roll the dough up starting with the edge furthest from you. Pinch the end of the dough into the roll to help secure it. Cut the roll into 12 even pieces and place 3x4 on a prepped casserole dish. Cover with plastic wrap and place into the fridge overnight.
3. In the morning place the cinnamon rolls on the cover uncovered for an hour. Bake at 350 degrees F for 25 minutes. Check on them halfway through, and if they look almost done on the top, but are still obviously not done, cover loosely with foil until finished. Remove from the oven and let cool on the counter while you make the icing. Ice while warm and enjoy warm or cool.
4. To make the icing mix softened cream cheese, milk, powdered sugar, and cinnamon until smooth. Pour out over the cinnamon rolls.
2. Cover the bowl and let it sit for an hour. It should puff a bit. After an hour has passed knead the dough for a minute and lay out on a lightly floured counter. Roll the dough out into a rectangle and brush with melted butter. Evenly distribute the brown sugar, cinnamon, nutmeg, allspice and cloves over the dough, leaving the bottom 1/2" of dough empty. Roll the dough up starting with the edge furthest from you. Pinch the end of the dough into the roll to help secure it. Cut the roll into 12 even pieces and place 3x4 on a prepped casserole dish. Cover with plastic wrap and place into the fridge overnight.
3. In the morning place the cinnamon rolls on the cover uncovered for an hour. Bake at 350 degrees F for 25 minutes. Check on them halfway through, and if they look almost done on the top, but are still obviously not done, cover loosely with foil until finished. Remove from the oven and let cool on the counter while you make the icing. Ice while warm and enjoy warm or cool.
4. To make the icing mix softened cream cheese, milk, powdered sugar, and cinnamon until smooth. Pour out over the cinnamon rolls.
Details
Prep time: Cook time:
Total time:
Yield: 12 rolls
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