I think I must be the worst wannabe blogger ever. I mean let’s just be honest–it’s been forever. So welcome back, to both you and me. (And now I’m just going to pretend like nothing’s happened–I’m an awkward person.)
When I think of cinnamon rolls I never think, “I can totally do that in an evening.” Let’s face it, if you want cinnamon rolls, you call in sick and prepare yourself to be elbow-deep in flour for the next six hours. Unless you’ve enlisted the Dough Boy, they are definitely not a convenience food. And if we’re being completely honest, the ones from the tube are just not the same (think bread to filling ratio) and also, who can risk the mini heart-attack from opening those things?
I was not looking for a cinnamon roll recipe when I found this one. And a happier accident never was, because I am here to tell you that these cinnamon rolls are actually easy. I know, you think I’m fibbing. You’re thinking, “She’s gone away for months, and now she’s come back like nothing ever happened, and she is going to tell us that she has an easy cinnamon rolls recipe? Yeah right.”
To which I can only say: “Try them.”
Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting
Adapted from Mrs. Schwartz’s Kitchen
1/2 cup warm water
2 tablespoons instant yeast
2 tablespoons sugar
1 15 ounce can pumpkin puree
1/2 cup melted butter
2 eggs, lightly beaten
1 teaspoon salt
5 1/2 cups flour
1/2 cup butter, softened
2 cups brown sugar
4 teaspoons cinnamon
1/2 cup butter
8 ounces cream cheese, softened
1/4 cup heavy cream
3 cups powdered sugar
1 teaspoon vanilla
The night before, combine water, yeast, and sugar in the bowl of a stand mixer. Whisk together lightly and set aside.
In a medium bowl, combine pumpkin, butter, eggs, and salt. Mix together until the ingredients are well combined. Add the pumpkin to the yeast mixture and stir until combined.
Add 5 cups of flour to the mixture and, using a dough hook, beat all the ingredients together until a ball forms. If the dough is still sticky, add the remaining 1/2 cup flour and mix until combined.
Place dough in a lightly oiled bowl and cover with plastic wrap. Let the dough sit overnight in the refrigerator. Check on your dough once before you go to bed, just to make sure you don’t have a dough monster taking over your fridge.
In the morning, remove the dough from the refrigerator and set aside. In a small skillet, melt the stick of butter for the frosting over medium-low heat until brown bits start to form on the bottom and the butter begins to smell a bit nutty. Remove from heat and set aside.
Combine all ingredients for the filling in a medium bowl, and using a pastry cutter, mix together until the mixture resembles a thick paste.
On a floured work surface, turn the dough out and begin working it into a large rectangle. I found it best to smoosh with my hands first and then use a rolling pin. Once the dough has been rolled to about a 1/4 inch thickness, spread the filling over it, making sore get an even layer. Roll the dough up as tightly as possible.
Lightly grease an 11″ x 7″ baking dish. Cut the ends of the rolls off and cut the remaining roll into eight equal sections. Place the rolls cut side up in the prepared dish. Cover and let rise one to two hours.
Preheat oven to 350. After the rolls have risen, bake 17-20 minutes, or until set. While the rolls are baking, prepare the frosting. In the bowl of a mixer fitted with the paddle attachment, combine the browned butter, cream cheese, heavy cream, vanilla, and powdered sugar. Mix together until well combined.
Let rolls cool slightly before frosting.