Pumpkin Cinnamon Rolls - Who Could Say No?

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I love this time of year because of all the delicious baking using the flavors of pumpkin, cranberry, eggnog, and the like. The list is endless for all the yummy baked goodness and I have a special treat for you today. I am linking up today for the Improv Cooking Challenge again this month using the two required ingredients, pumpkin and cream cheese.



These are delicious, let me tell you! But don't take me word for it, try this recipe for yourself and then come back and tell me! Ok, on to the recipe

First, gather together your ingredients. For the pumpkin rolls, you need 1 package yeast (2 1/4 teaspoon), 1/4 cup warm water, 1/3 cup buttermilk, 3/4 cup canned pumpkin, 1/2 cup brown sugar, 1 egg, beaten, 1 tablespoon butter, melted, 1/4 teaspoon ground clove, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1 teaspoon cinnamon, 4-5 cup flour.

For the filling, 1 cup brown sugar, 1 tablespoon cinnamon, 3 tablespoons butter, melted.
For the cream cheese icing, you need 4 oz cream cheese, 1/2 stick butter, 1 teaspoon vanilla extract, 1 cup powdered sugar.

In your mixing bowl, add the yeast and the warm water.

Let the yeast stand for 5 minutes.

Then add in the milk, the brown sugar, pumpkin, egg, butter, ground clove, allspice, nutmeg, ground ginger and cinnamon. Mix all these ingredients together.

Then add in the flour one cup at a time and mix the dough in between each added cup.
I stopped at 4 cups of flour.

Let the dough rise to double its original size, about 1 hour in a greased bowl.

Punch down the dough, and then let it sit for 5 minutes. Grease a 9X13 baking dish.

Make the cinnamon brown sugar filling. I like to make my filling like a paste, rather than brush the melted butter onto the dough then sprinkle the brown sugar and cinnamon.

For me it works better to make it into a paste.
Roll the dough into a rectangle on your counter.

Then pat the cinnamon sugar paste onto the dough.

Roll up the dough from the longest side of the dough, roll it tightly. Then cut the dough into 12 sections and put then into the greased dish. I made my cinnamon rolls to sit in the refrigerator overnight so in the morning I just have to  bake them. So I put some plastic wrap over the dish and placed it in the refrigerator.

 In the morning, preheat the oven to 350 degrees, then bake the cinnamon rolls for 20 minutes or until golden brown. While the rolls are baking, make the cream cheese frosting. In your mixing bowl, cream the cream cheese and butter together until smooth.

Add in the vanilla then add the powdered sugar. Mix all the ingredients together until smooth.

When the rolls are completely baked, take them out of the oven and spread the cream cheese frosting over the rolls.

Then serve, eat and enjoy!