Pumpkin Yeast Cinnamon Rolls

We have a batch of these in the freezer waiting to be eaten on Thanksgiving for breakfast. I suggest that you whip up a batch and partake of them on Thanksgiving morning; they are huge and will definitely tide you over till dinner time. They take some time to make because of the yeast, but they are certainly worth it.

What You’ll Need…

¾ Cup Whole Milk (Warmed [110 degrees])

2 ¼ Teaspoons Yeast

3 Eggs

4 ¼ Cups All-Purpose Flour

½ Cup Cornstarch

½ Cup Granulated Sugar

1 ½ Teaspoons Salt

12 Tablespoons Unsalted Butter (Melted)

1 ¾ Cups Pumpkin Puree

Filling:

1 ½ Cups Light Brown Sugar (Packed)

1 ½ Tablespoons Ground Cinnamon

¼ Teaspoon salt

1 Tablespoon Butter (Melted)

Cream Cheese Frosting:

8oz Cream Cheese (Room temperature)

4oz Butter (Room temperature)

1 Teaspoon Vanilla

3 Cups Powdered Sugar

** Mix all ingredients together until smooth.

Start out by heating the milk; this can be done on the stove or in the microwave.  Also at this time melt the butter so that it was time to cool slightly. Once the milk has been warmed up pour it into a mixing bowl and add the yeast.

Once the yeast has bloomed add the eggs and pumpkin and whisk the mixture together.

After the eggs have been whisked in add the dry ingredients and all them to sit so that you can add the butter. Mix to combine and then knead the dough until it forms a smooth ball. Remove the dough, grease the bowl, and then return the dough so that it can rise. Make sure that it is covered with a kitchen towel.

Allow the dough to double in size, this takes at least one hour. While the dough is rising make the filling by combining the ingredients in a small bowl.

Once the dough has risen turn it out onto a floured surface and knead for about 30 seconds.

Roll the dough out into an 18x14-15 inch square. Spread the 1 tablespoon of butter on the dough and sprinkle the filling on top of that. Lightly press the filling in so that it sticks.

Roll the dough up into a log and pinch the end together to seal. Cut the log into 8 and places the rolls into a greased baking dish. Cover the rolls again and allow them to rise again, another hour.

In the last 15-20 minutes of rising time pre-heat your oven to 350.

Bake the rolls for 35-40 minutes.

Allow to cool slightly before removing from the pan. These freeze well, just wrap them in foil.

Top with cream cheese icing and enjoy!