These little honey's are too good not to share so I'm going to! I wish I had noted which website I got it from so I could give the original pumpkin spice cinnamon roll chef all the credit, but I didn't, so just know, somewhere out there is a cinnamon roll master chef!
Pumpkin Spice Cinnamon
Rolls
Dough:
4 to 4-1/2 cups unbleached all-purpose flour
2 teaspoons instant yeast
1/3 cup sugar
1-1/2 teaspoons salt
1/4 tsp. pumpkin pie spice,
2 eggs
1 (15-ounce) can pumpkin
4 tablespoons vegetable oil
Filling:
3/4 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1/8 teaspoon salt
1 tablespoon melted butter
Cream Cheese Frosting to top for absolute delciousness!
1. Combine flour, yeast, sugar, salt, and baking powder (if using) in a large bowl; set aside. In a stand mixer
2. Combine all the filling ingredients in a small bowl and set aside until ready to use. Grease a 9x13 pan and set aside.
3. Roll dough out on a floured surface into a 16x12 rectangle. Spread dough with melted butter and sprinkle filling evenly across to the edges. Starting from the longer side, begin making a tight roll, gently pressing the "seam" together as you go. Cut the roll into 12 equal pieces using a sharp. Carefully place each slice flat side down in the prepared 9x13 pan side by side. Allow the rolls to rise another hour in a warm area or until rolls have just about reached the top of your pan and almost doubled in size.
4 to 4-1/2 cups unbleached all-purpose flour
2 teaspoons instant yeast
1/3 cup sugar
1-1/2 teaspoons salt
1/4 tsp. pumpkin pie spice,
2 eggs
1 (15-ounce) can pumpkin
4 tablespoons vegetable oil
Filling:
3/4 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1/8 teaspoon salt
1 tablespoon melted butter
Cream Cheese Frosting to top for absolute delciousness!
1. Combine flour, yeast, sugar, salt, and baking powder (if using) in a large bowl; set aside. In a stand mixer
2. Combine all the filling ingredients in a small bowl and set aside until ready to use. Grease a 9x13 pan and set aside.
3. Roll dough out on a floured surface into a 16x12 rectangle. Spread dough with melted butter and sprinkle filling evenly across to the edges. Starting from the longer side, begin making a tight roll, gently pressing the "seam" together as you go. Cut the roll into 12 equal pieces using a sharp. Carefully place each slice flat side down in the prepared 9x13 pan side by side. Allow the rolls to rise another hour in a warm area or until rolls have just about reached the top of your pan and almost doubled in size.
4. While the rolls rise
you can prepare the frosting.
5. Preheat the oven to 350 degrees. Once rolls have risen: Bake the pumpkin rolls for 25-30 minutes or until lightly golden. Allow the rolls to cool (I let mine cool just till warm, not hot - unless you want your frosting to melt entirely); frost; EAT! :D
5. Preheat the oven to 350 degrees. Once rolls have risen: Bake the pumpkin rolls for 25-30 minutes or until lightly golden. Allow the rolls to cool (I let mine cool just till warm, not hot - unless you want your frosting to melt entirely); frost; EAT! :D
