Oct 07, 2013 Need I say more? Moist pumpkin and the associated warm spices lend themselves beautifully to these ultra-soft, super-gooey cinnamon buns. The pale orange hue and contrasting dark swirl make these rolls irresistibly fall, don’t they? When rolling out the dough, keep in mind that the thinner you can get it, the more gooey layers your finished roll with have! I snuggled 12 rolls into one 9×13″ baking dish because I wanted to make sure they were touching, which ensures soft sides. Because they didn’t have a lot of room to grow out, they grew up, and look a bit Dr. Seuss-y. I’m okay with that. But to avoid the upward spiral, you can choose to stick with 9 rolls per pan. I’m watching my insanely adorable (biased, perhaps) little peanut blow raspberries and gnaw on his sockies, while rolling all over the floor (he no longer stays on his playmat) under my feet and I can’t resist him any longer. I feel so guilty looking at a computer screen when his beautiful brown eyes fill with joy every time they catch my gaze! Gotta go kiss a tummy. XO
Ingredients
For rolls:
¾ cup milk, warmed 2 ¼ tsp active dry yeast ½ cup + 1 tsp granulated sugar ¼ cup butter, melted and cooled 3 eggs, room temperature 1 cup pumpkin puree 6 cups (approx.) all purpose flour, divided oil, for bowl
For filling:
1 cup butter, softened 1 ¼ cup brown sugar 11/2 tbsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves
For icing:
4 ounces (1/2 cup) cream cheese, room temperature ¼ cup butter, softened 1 cup confectioners’ sugar ½ tsp vanilla extract 4-6 tbsp buttermilk (or milk)
Preparation
For cream cheese frosting:
