Pumpkin Spice Cinnamon Rolls aka Furlough Rolls

Debbie wright

By
@debbie110772

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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Rating:

Comments:

Serves:

A happy family

Prep:

2 Hr

Cook:

15 Min

Method:

Bake

Ingredients

DOUGH

1 box
yellow cake mix
1/2 can can(s)
pumpkin purée(15 oz can) reserve the other 1/2
4 c
all purpose flour (more for dusting and kneading)
2 tsp
pumpkin pie spices
2 tsp
cinnamon
1/2 c
brown sugar
2 pkg
rapid rise yeast (or 4 1/2 teaspoons)
2 c
warm water

BUTTER PUMPKIN MIX

1 stick
butter, room temperature
1/2 can(s)
reserved pumpkin puree
1 tsp
pumpkin pie spices

DRY CINNAMON MIX

1 c
brown sugar
1/2 c
sugar
2 Tbsp
cinnamon
2 tsp
pumpkin pie spices

CREAM CREAM ICING

1 stick
butter room temp
4 oz
cream cheese room temp
2 c
powdered sugar
1 tsp
pure vanilla extract
1-2 Tbsp
milk ..add until you like the consistency

Directions Step-By-Step

1
In a large bowl combine cake mix, flour,pumpkin pie spices , cinnamon, brown sugar . Whisk together then add the pumpkin.
2
Prepare 2 cups of warm water and add yeast. Allow it to dissolve and stir it up a bit.
3
Make 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.
4
When the dough is mixed well and in a ball knead on a floured surface until smooth and elastic. Usually 5 minutes or so.
5
At 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.
6
While dough is rising mix your butter pumpkin mix and your dry cinnamon mix and set aside
7
After 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.
8
Roll the dough you kept in a rectangular shape . Should be approx 14x10 . Spread the half the butter mixtures then sprinkle half the cinnamon mixture.
9
Roll 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.
10
Repeat same process with the dough you set aside.
11
cover with towels in a warm place and let rise again. it takes about 45min-1 hour.
12
bake at 350 for 15 minutes and frost when they come from the oven.
13
If 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 =)

About this Recipe

Main Ingredient: Flour
Regional Style: American