pumpkin spice cinnamon rolls aka furlough rolls
These cinnamon rolls are warm gooey and yummy. If you love pumpkin and cinnamon rolls these are for you. They take a while to make but well worth it. My husband works for the DEPT of Defense and in 2013 there was a big government shut down. Before the shut down his salary had been cut for 6 weeks before that. So to supplement our income I sold cinnamon rolls. I had 3 different kinds I made up with the cake mix cinnamon roll recipe as an inspiration. This was the best one in my opinion. The best thing about these is you can par bake them and throw them in the freezer . Bake them fresh later.
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yield
serving(s)
prep time
2 Hr
cook time
15 Min
method
Bake
Ingredients For pumpkin spice cinnamon rolls aka furlough rolls
- DOUGH
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1 boxyellow cake mix
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1/2 can canpumpkin purée(15 oz can) reserve the other 1/2
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4 call purpose flour (more for dusting and kneading)
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2 tsppumpkin pie spices
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2 tspcinnamon
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1/2 cbrown sugar
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2 pkgrapid rise yeast (or 4 1/2 teaspoons)
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2 cwarm water
- BUTTER PUMPKIN MIX
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1 stickbutter, room temperature
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1/2 canreserved pumpkin puree
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1 tsppumpkin pie spices
- DRY CINNAMON MIX
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1 cbrown sugar
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1/2 csugar
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2 Tbspcinnamon
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2 tsppumpkin pie spices
- CREAM CREAM ICING
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1 stickbutter room temp
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4 ozcream cheese room temp
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2 cpowdered sugar
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1 tsppure vanilla extract
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1-2 Tbspmilk ..add until you like the consistency
How To Make pumpkin spice cinnamon rolls aka furlough rolls
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1In a large bowl combine cake mix, flour,pumpkin pie spices , cinnamon, brown sugar . Whisk together then add the pumpkin. -
2Prepare 2 cups of warm water and add yeast. Allow it to dissolve and stir it up a bit.
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3Make a well in the center of the flour mixture pour the water /yeast mixture. I use a wooden spoon to mix well. You could use a power mixer with a dough hook.
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4When the dough is mixed well and in a ball knead on a floured surface until smooth and elastic. Usually 5 minutes or so.
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5At this point place your dough in a greased bowl and cover it with a towel. Place in a warm place to allow your dough to rise.
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6While dough is rising mix your butter pumpkin mix and your dry cinnamon mix and set aside
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7After 45-1 hour your dough should double in size, punch down and turn onto a floured surface. Shape the dough in a long log and cut in half . Place one half aside.
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8Roll the dough you kept in a rectangular shape . Should be approx 14x10 . Spread the half the butter mixtures then sprinkle half the cinnamon mixture.
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9Roll up like a jelly roll . Seal the best you can. I usually cut the end and discard them. I use 9 in disposable pans with lids for freezing later. I slice with a very sharp knife about 1.5 -2 inches wiping my knife in between cuts.
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10Repeat same process with the dough you set aside.
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11cover with towels in a warm place and let rise again. it takes about 45min-1 hour.
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12bake at 350 for 15 minutes and frost when they come from the oven.
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13If freezing bake for 10 minutes cover and freeze with a ziplock bag of frosting. When ready to bake frozen for 10-15 min uncovered. snip a corner off the defrosted frosting and apply to hot rolls. Then your family will think you got up extra early to bake them a yummy treat =)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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