Fall is one of the most beautiful seasons here in Colorado. We have crisp morning temperatures, but warm sunny days with blue skies, followed by the most gorgeous sunsets you have ever seen. The Rockies feature the perfect backdrop for “the fire in the sky”, like John Denver would say.
Fall always seems like a very busy time to me. Friends gather together for the last enjoyable outdoor events of the year, before the cold winter temperatures hit and we are all back huddled in our warm and cozy houses.
Ingredients:
For the dough:
* 1/4 cup warm water
* 1 package active dry yeast
* 1/3 cup warm milk
* 1 egg beaten
* 3/4 cup pumpkin puree
* 1 Tablespoon melted butter
* 2 cups flour
* 1 1/4 cups whole wheat pastry flour
* 1/2 cup brown sugar
* 1 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ginger
* 1/4 teaspoon cardamom
For the filling:
* 1 stick softened butter
* 2/3 cup sugar
* 1/4 cup brown sugar
* 2 teaspoons cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon ginger
* 1/4 teaspoon freshly grated nutmeg
* 1/8 teaspoon cloves
* 1/2 cup hazelnuts, chopped
For the frosting: (Kirsten omitted the frosting, since the rolls were plenty sweet without it)
4 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla bean paste or extract
3/4 teaspoon lemon juice
2/3 cup powdered sugar
Directions:
In a large bowl, stir the water and yeast together. Let it stand for about 5 minutes or until it is foamy. Add the milk, butter, pumpkin, brown sugar, whole pastry wheat flour, salt, and spices. Mix well for 2 minutes. Add the flour (a little at a time, about 1 1/2 cups to start) until the dough comes together.
Knead until the dough pulls away from the side. The dough will become smooth and elastic.
Put the dough in an oiled bowl. Cover with a towel and let sit in a warm place. Let the dough double, about an hour.
In the meantime you can make the filling. Mix together the sugars and spices.
When the dough has doubled, turn it out on a flour surface. Cut the dough in half.
Roll the dough out into a rectangle, approximately 12×16 inches. Spread the butter all over.
Sprinkle with the sugar mixture and hazelnuts. Roll into a 20 inch log. Slice the roll into 15 slices. Place the slices in a greased 9×13 pan or two 9 inch cake pans. Repeat with the other half of dough.
Cover the pans with a towel and let rise until doubled, about 45 minutes.
Bake in a preheated 375 degree oven for about 20 to 30 minutes.
Cream together the butter and cream cheese. Add the vanilla and lemon juice. Beat in the powdered sugar until smooth. Frost the rolls with the frosting and serve immediately. Alternatively, you can put the rolls in the fridge after you place them in the pan. You can take them out of the fridge and let rise and bake.
Enjoy!
Adapted from Goodlifeeats.
{ 16 comments }
I made my first cinnamon rolls last year and they were pumpkin. I loved the subtle flavor it gave the rolls, so perfect for a fall treat.
I love the fall for so many reasons. The orange Aspens and pumpkin foods/drinks especially. Delicious looking treats you've got here!
Hey!
Just wanted to let you know that over at createlive, we're just finishing up a pumpkin recipe series called "The 12 Days of Pumpkins." For the next few days, we'll be hosting a link-up, featuring any recipes involving pumpkin, and will be choosing a good number of these recipes to have their own page (which can include your blog name and URL!) in a pumpkin cookbook! Just thought you might be interested in the additional press or being included in a cookbook – and this is a really great recipe! Find the link up here!
Have a great one 🙂
-Carly
They look amazing. I'm sure it is very difficult eating just one. We had stuffed cabbage last night. A great fall dinner on a rainy damp day.
Beautifall! Love the cinnamon rolls- I could eat an entire pan of them. 🙂
Love your cinnamon rolls, Kirsten. Thanks for sharing the yummy recipe. Beautiful photos, as well. Soup is so delicious…love cabbage any way its made, and in soups, especially:DDD
Kristen, way to go! Your rolls are great and have to be delicious! I love, love your part of the country and we've talked many times about how much we'd love to live there. Maybe some day.
Sounds and 'smells' so good! The pumpkin must have added the delicious moist and softness for these rolls! Wishing you and your family a great Fall Season!
OMG! These look fabulous and I WILL make them this month. Kelly loved pumpkin and October 8th would have been her 39th birthday! Guess what dear friend? I just did the drawing and am about to post for September's Give-Away–You Won!!! XOXO
Just mouthwatering…looks so easy to prepare and delicious!
Oh how I can smell these from here! I love the fall more than any season for reasons like this! Just Beautiful.
These sound great. I love the fall flavors. I have a last batch of heirloom tomato sauce on the stove getting ready to can right now. I feel convinved fall WILL come but am currently flumoxed over the high temps. Tomorrow does begin October, right?!
I'm a sucker for cinnamon rolls. Pumpkin sounds like an interesting twist.
These look delicious Kirsten. You are definitely queen of the cinnamon roll. Beautiful photos.
Sounds good!
Have a nice week end
the use of pumpkins in these rolls is really really interesting…when Autumn is going to arrive here (there is a wonderful sun today!!) I'm going to bake them, have a fantastic weekend, hugs, Flavia
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