Pumpkin Cinnamon Rolls

Submitted by: Tenille Slack
Created by: Jessica Kelly Crapo, Highland, UT
Utah Valley Magazine Cook-off Winner
November/December 2009 Issue

DOUGH:
1/4 cup warm water
2 1/2 teaspoons yeast
1 teaspoon sugar
1/2 cup milk
2 eggs
1 cup canned pumpkin puree
1/3 cup margarine, melted
1/2 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon salt
5-6 cups flour

FILLING:
2/3 cup canned pumpkin puree
1/2 cup butter, room temperature
1 cup packed brown sugar
2 Tablespoons cinnamon

CREAM CHEESE FROSTING:
4 oz. cream cheese, room temperature
3 Tablespoons butter
1/2 teaspoon vanilla
2- 2 1/2 cups powdered sugar

DIRECTIONS:
1. Combine warm water, yeast and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 cup sugar, nutmeg, cloves and salt. Mix until smooth.
3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about five minutes, adding the rest of the flour 1/2 cup at a time. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in bowl. Cover with wet towel or plastic wrap that is sprayed with non-stick cooking spray. Allow to rise until doubled, about one hour.
5. While dough is rising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl, combine brown sugar and cinnamon.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife (I used tooth floss) about every two inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.
9. Bake rolls in oven until golden brown, about 15 to 20 minutes (My oven needed 20 minutes. At 15 the tops were golden brown, but the centers didn't get fully cooked. If you are worried about getting tops too browned, maybe put aluminum foil on top for the last 5 minutes). While rolls are baking, beat together cream cheese, butter, powdered sugar and vanilla extract to make frosting. Spread frosting on warm rolls before serving. Optional: Sprinkle a little nutmeg on top as garnish.