Pumpkin Pie Cinnamon Rolls
Makes 8 rolls
2 1/2 cups all-purpose flour
2 tbsp. sugar
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cups buttermilk
4 tbsp. unsalted butter, melted
3/4 cup pumpkin puree (not pie filling)
1/4 cup dark brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground ginger
dash ground cloves
2 tbsp. unsalted butter, melted
4 oz. cream cheese, softened
1 1/2 cup confectioner’s sugar
1 tsp. vanilla extract
dash of ground cinnamon
dash of ground cloves
dash of ground nutmeg
dash of ground ginger
Preheat oven to 400. Grease an 8 or 9 inch cake pan. Set aside.
For the dough:
In a large bowl, whisk together dry ingredients. Add butter to the buttermilk, stirring to combine. Add milk mixture to the dry ingredients. Stir with a wooden spoon until just combined. Transfer the dough to a lightly floured surface and knead until the dough becomes smooth. This should only take a minute or two. Do not over knead.
Roll the dough out into a 12×9 inch rectangle.
In a medium bowl, combine filling ingredients until well mixed. Spread evenly over the dough.
Starting with the long side, roll the dough into a tight cylinder. Using a sharp knife, slice into 8 rolls. Place rolls in prepared pan.
Bake at 400 for 20-30 minutes, until browned.
Using a hand mixer, combine all ingredients. Add more confectioner’s sugar until desired consistency is reached. Spread over rolls after they have cooled slightly.
***You could also use crescent rounds instead of making your own dough. Just decrease the baking time to 15 minutes.***