It's going to be a beautiful Fall weekend in Atlanta. The leaves are changing and temperature has finally dropped to a comfortable - don't sweat just walking to the mailbox - temperature.
What better way to start off this gorgeous weekend than with a delicious Fall inspired breakfast?
Pumpkin Cinnamon Rolls !!!
Why have I never thought of this? I ran across this genius idea of adding pumpkin to a cinnamon roll on SallysBakingAddiction.com. (Sally - you're my hero.)
Adding pumpkin to an already delicious cinnamon roll just makes these cinnamon rolls all the more decadent and well, Fall-like. Adding nutmeg and allspice and cloves to the warm cinnamon filling really sets them apart from all others. Don't even get me started on the maple cream cheese drizzle - over the top.
If they could capture the smell of these rolls in a candle - I would buy them by the dozen. (Can someone please call Yankee candle for me?)
Pumpkin Cinnamon Rolls
1/3 cup (80 ml) milk
2 Tablespoons (30 grams) unsalted butter
1/2 cup (120 grams) 100% pure pumpkin
2 Tablespoons (30 grams) dark brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 large egg, beaten
2 and 1/4 teaspoons (1 standard package) instant active dry yeast
2 and 1/2 cups bread flour (340 grams)
1/2 cup (100 grams) dark or light brown sugar
1 Tablespoon ground cinnamon
1/4 teaspoon EACH ground nutmeg and ground cloves
1/8 teaspoon ground allspice
3 Tablespoons (45 grams) unsalted butter, melted
Maple Cream Cheese Glaze
3 oz (84 grams) full-fat cream cheese, softened to room temperature
1/4 cup (82 grams) pure maple syrup
2 Tablespoons (30 ml) milk
1 cup (120 grams) confectioners' sugar, sifted
Place dough into a bowl coated with nonstick spray. Turn the dough around in the bowl so all sides of the dough are coated. Cover tightly with plastic saran wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-75 minutes.
Roll it up tightly. Using a very sharp knife, cut into 10-13 pieces, about 1.5 inches each.
Arrange rolls into a 11x7 inch pan that has been lightly sprayed with nonstick spray.
Allow the rolls to rise again in a warm, draft-free place until doubled in size. This takes about 1 hour. I put mine in the oven (turn off) with a pan of boiling water.
Preheat oven to 350F degrees. Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning.
Make the glaze: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the sifted confectioners' sugar and beat on medium speed until creamy. Drizzle glaze over warm rolls.
What are you going to do with your beautiful Fall weekend? As for us, we will be attending a cross country meet and a soccer game, going to church, catching up on some long overdue yard work and spending as much time as we can, outside enjoying the cooler temperatures.
Have a great weekend.
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