Double Pumpkin Cinnamon Rolls

Autumn...

The time of year when adding pumpkin spice to anything and everything is socially acceptable once more!  I personally see nothing wrong with eating pumpkin or pumpkin-spiced foods all year round, but the majority of people feel that the pumpkin love needs to end sometime around the end of December.

Probably the same people who think listening to Christmas music in July is weird.  Personally, I don't need that kind of negativity in my life.  What I DO need are these delicious Double Pumpkin Cinnamon Rolls, and you do too!

These soft rolls have pumpkin mixed into the dough itself, and in the rich cinnamon filling too, for a double dose of our favorite fall flavor!  Top it off with some of the BEST cream cheese frosting, and you can turn every day into an extravagant experience.

Double Pumpkin Cinnamon Rolls

Ingredients:

Dough:

1/3 c. milk
2 Tbs unsalted butter
1/2 c. pumpkin
1/4 c. brown sugar
1/4 tsp nutmeg
1/2 tsp salt
1 egg
2 1/4 tsp yeast
2 2/3 c. flour

Filling:

3 Tbs butter (melted)
1/2 c. pumpkin
1 Tbs milk
1/4 c. brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Directions:

Heat the milk and butter until they reach 115 degrees, and the butter has melted.  Set aside, and mx together the pumpkin, brown sugar, nutmeg and salt in a large bowl, using a sturdy rubber spatula (you can also mix this in your KitchenAid or food processor).

Add the milk mixture and stir well to incorporate everything.  Add the egg and yeast gently until combined.  Add 1 cup of flour and mix well, scraping the sides as you stir.  Add the remaining flour, mixing well.  The dough will be soft and a bit sticky.  Transfer dough to an oiled bowl, and cover with plastic wrap.  Allow to rest for one hour, until the dough doubles in size.

Punch down the dough, and place it on a floured surface, kneading into the flour, if the dough is still sticky.  You want the dough to become soft rather than sticky as you knead it.

Roll the dough into a large rectangle (about 18" x 10").  Brush the melted butter onto the dough, and mix together the remaining filling ingredients in a small bowl.  Spoon the mixture onto the dough and spread evenly over the surface.

Starting on one of the long sides of the dough, roll your dough tightly (if your filling starts spilling out as you roll, remove the excess with a spoon).  Pinch the ends closed, and cut the dough with a sharp knife or floss about 1 1/2" wide.

Place the rolls in a greased 9x13 pan, cover, and let rise for another hour, until doubled in size.

Preheat oven to 350.

Bake for 24-26 minutes.  Allow to cool before frosting.

Enjoy!