Pumpkin Cinnamon Rolls

Name: Pumpkin Cinnamon Rolls
Ingredients: For the Dough; 1 cup canned pumpkin or squash; 2 large eggs; 2 tablespoons to 1/4 cup lukewarm water*; 1/4 cup soft butter; 2 1/2 cups unbleached all-purpose flour; 1 3/4 cups King Arthur White Whole Wheat Flour; 1/4 cup nonfat dry milk; 1 tablespoon pumpkin pie spice; 3 TBS brown sugar; 1 1/2 tsp salt; 2 tsp Quick or Instant Rise Yeast; *Adjust the amount of water by the time of year or your climate. For summer/humid area us lesser amount. In winter/dry area, use greater amount.; For the Filling; 3 tablespoons unsalted butter, melted; 2/3 cup light brown sugar, packed; 1 tablespoon pumpkin pie spice; 1/2 cup chopped pecans; For the Frosting; 4 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened; 1/4 cup pure maple syrup (I used Grade A); 1/2 cup confectioners’ sugar, sifted (see recipe notes); 1/2 teaspoon pumpkin pie spice

Pumpkin Cinnamon Rolls was pinched from <a href="http://www.mybakingaddiction.com/pumpkin-cinnamon-rolls-recipe/" target="_blank">www.mybakingaddiction.com.</a>

"- Feel free to adjust the frosting to meet your needs. If you like a thinner frosting, add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency. - The pumpkin puree in these Pumpkin Cinnamon Rolls make them a bit more dense when compared to a traditional cinnamon roll. - According to King Arthur Flour, you can substitute the White Whole Wheat Flour for All-Purpose, you will just need to decrease the amount of water needed by about 2 teaspoons. - If you are unsure what the dough should look like, definitely check out this post on KAF for an in-depth photo tutorial. -If you prefer more maple flavor in your frosting, just play around with the proportions until it meets your needs. -The frosting pictured above is a bit on the thick side because I made it the night before and refrigerated it until the next day. Ideally, it should be a bit thinner...."

INGREDIENTS

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For the Dough

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1 cup canned pumpkin or squash

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2 large eggs

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2 tablespoons to 1/4 cup lukewarm water*

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1/4 cup soft butter

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2 1/2 cups unbleached all-purpose flour

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1 3/4 cups King Arthur White Whole Wheat Flour

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1/4 cup nonfat dry milk

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1 tablespoon pumpkin pie spice

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3 TBS brown sugar

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1 1/2 tsp salt

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2 tsp Quick or Instant Rise Yeast

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*Adjust the amount of water by the time of year or your climate. For summer/humid area us lesser amount. In winter/dry area, use greater amount.

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For the Filling

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3 tablespoons unsalted butter, melted

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2/3 cup light brown sugar, packed

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1 tablespoon pumpkin pie spice

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1/2 cup chopped pecans

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For the Frosting

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4 ounces cream cheese, softened

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4 tablespoons unsalted butter, softened

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1/4 cup pure maple syrup (I used Grade A)

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1/2 cup confectioners’ sugar, sifted (see recipe notes)

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1/2 teaspoon pumpkin pie spice

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