Pumpkin Cinnamon Rolls

*$50 giveaway to Shabby Apple currently going on, it closes tomorrow so enter now!
Today is the Happy Fall Ya'll link-up with Elizabeth Ann's Recipe Box, Cupcake Diaries, Harvest Home and myself hosting. I am so needing fall weather to come and come here SOON! However, tomorrow and Wednesday are expected to be 104 and 107 respectively, where are my cooler temps?

There are too many great pumpkin recipes I could have made for this link-up, I was thinking pumpkin soft pretzels, pumpkin bread of course but I settled on pumpkin cinnamon rolls. I picked these cinnamon rolls so Sean and I could sit down, enjoy a cinnamon roll or three, a cup of coffee and just hang out as husband and wife. Since Thursday, I saw him for a total of 30 minutes, yah we need some quality time over pumpkin cinnamon rolls and coffee.

First, gather together your ingredients. For the dough, you need, 2 tablespoons warm, not hot, water 1/2 tablespoon yeast, 1/2 cup milk, 1/4 cup butter, 1/4 cup sugar, 1/2 can (15 oz.) pumpkin puree, 1/2 teaspoon salt, 2 1/2 cup flour. For the filling, you need 6 tablespoon butter, 3/4 brown sugar, 1 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1 cup toasted and chopped pecans. 

For the frosting, you need 2 ounces cream cheese, 1/4 cup butter, 1 cup powdered sugar 1 or 2 teaspoon freshly squeezed lemon juice. 

Now to make the cinnamon rolls.

Proof the yeast with the 2 tablespoons of warm, not hot water.

 Let it sit for 10 minutes. In a sauce pan, melt the butter in the milk.

 Once the butter is completely melted, add in the sugar and stir the sugar to dissolve it completely. 

Let the milk mixture cool slightly so it is warm. Add in the proofed yeast and pumpkin puree. 

Stir the ingredients completely. In your mixing bowl, add the salt and flour. Now add in the pumpkin and milk mixture. 

Let these ingredients mix completely, the dough would come together in one ball and a little sticky. Let the dough rise in an oiled bowl for 1-2 hours. 

Once the dough has risen, roll it out on a floured surface in a rectangle. 

Melt the butter, add the brown sugar, cinnamon, ginger and nutmeg. 

Spread the butter/brown sugar mixture on the top of the dough and then sprinkle the toasted pecans on top of the sugar mixture. 

Roll up the dough length-wise and then slice the dough into 8 portions.

 Butter up a 9" cake pan, and add the cinnamon rolls to the pan then cover them with plastic wrap and pop the cinnamon rolls in the refrigerator overnight.

The next morning, preheat the oven to 375 degrees. Remove the cinnamon rolls from the refrigerator, take the plastic wrap off and cook the cinnamon rolls for 20-25 minutes until the dough is firm and the tops of the cinnamon rolls are golden brown. 

While the rolls are baking, make the frosting. Cream together the butter and cream cheese.

 Add in the powdered sugar and lemon juice and beat together until fluffy. 

Once the cinnamon rolls are completely cooked, let them cool slightly and then drizzle the frosting on top of the cinnamon rolls, then serve, eat and enjoy!

recipe via

Thanks for linking up with us everyone! I can't wait to see what everyone has cooked, baked or made.