Pumpkin Spice Cinnamon Rolls

David and I have a favorite "go-to" cinnamon roll recipe, which I am sure I will eventually share with you. However it is fall, and I am convinced that no one in the entire world loves pumpkin as much as I do.

These pumpkin spice cinnamon rolls are to die for. They would be perfect for Thanksgiving morning. But don't wait until then to make them!

Pumpkin Spice Cinnamon Rolls

For Dough:

• 1/4 cup warm water
• 1 teaspoon sugar
• 1 tablespoon yeast
• 1 cup canned pumpkin
• 2 eggs
• 1/4 cup milk
• 1 tablespoon pumpkin pie spice
• 3 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1/4 cup shortening
• 3 cups all-purpose flour
• 1 cup whole wheat flour

For Filling:

• 1 stick (1/2 cup) butter, softened
• 1 cup brown sugar
• 1 1/2 tablespoons pumpkin pie spice

For Frosting:

• 4 ounces cream cheese, softened
• 3 tablespoons butter, softened
• 3 cups confectioner's sugar
• 1/4 tsp pumpkin pie spice
• 1/4 tsp vanilla
• 1/3 cup milk

Cooking Directions

1. Combine water, yeast, and 1 teaspoon sugar in small bowl. Set aside.
2. Mix pumpkin, eggs, milk, 1 tablespoon pumpkin pie spice, brown sugar, salt, and shortening together until smooth. Stir in activated yeast mixture.
3. Add flour and mix until a smooth dough forms. Knead 8-10 times and form into a ball. Place in greased bowl. Cover and let rise in a warm place for one hour.
4. Punch dough down. Roll dough into a 15x22 inch rectangle.
5. To make filling mix butter, brown sugar, and 1 1/2 tablespoons pumpkin pie spice. Spread over dough.
6. Roll dough rectangle up starting on a longer side. Pinch the loose dough ends together to create a seam.
7. Using dental floss or thread cut cinnamon roll dough into 18 rounds (approximately 1" thick each).
8. Pre-heat oven to 350.
9. Line a cookie sheet with parchment paper. Place cinnamon rolls on cookie sheet. Bake for 20-25 minutes.
10. While rolls are baking prepare frosting: Cream butter and cream cheese together. Add powdered sugar, pumpkin pie spice, vanilla, and milk and beat until smooth.
11. When rolls are done baking cool slightly, but frost while still warm.

Recipe adapted from My Baking Addiction

5 out of 5 stars

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Pumpkin Cheesecake Dip

This blog post started much like any other. I made some good food, and I tasted it. I arranged it on a plate. I shot some pictures. Right before I was about to write everything I had to say about this recipe there was a knock on my door.

Without divulging too much, the person at the door shared some incredibly tragic news with me. Now this blog post seems entirely unimportant.

I don't even remember what I was going to say, because all I can think about is how much I want to cuddle with my hubby and my baby. So I hope that you will forgive me for the lack of words in this post. I will make up for it with a very lengthy post tomorrow.

What I will say is that this dip is very easy to make and it is very yummy. Though I thought that it went well with gingersnaps, I also think it would be delicious with graham crackers or pieces of baked (or fried) pie crust sprinkled with cinnamon sugar.

Pumpkin Cheesecake Dip

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 1 cup confectioner's sugar
• 1 tablespoon pumpkin pie spice
• 1 (8-ounce) container cool whip
• 1 tablespoon maple syrup (I use homemade)

Cooking Directions

1. Cream together the first four ingredients until smooth.
2. Fold in cool whip with spatula.
3. Refrigerate at least two hours.
4. Drizzle maple syrup over dip in serving dish.
5. Serve with gingersnaps.

Recipe adapted by Amanda Jenks (originally from Pinch of Yum)

Yield: 4 cups

Calories per serving: 98
Fat per serving: 3 grams