Pumpkin Week: Pumpkin Cinnamon Rolls

I love cinnamon rolls....I love pumpkin flavoring....so what better than to combine them together?  This is a perfect fall treat.  Especially warm out of the oven, on a cold day.

Dough

1/4 c. warm water

2 1/4 tsp yeast

1 c. milk

1/2 c. butter

1- 15 oz. can pumpkin puree

1 1/2 tsp. salt

1 egg

5 1/2 c. flour (may need more if the dough is too sticky)

Filling

1/2 c. butter, melted

1 c. brown sugar

2 tsp. cinnamon

1/2 tsp ginger

1/2 tsp. nutmeg

1/2 tsp. cloves

Stir the yeast into the water, and let it sit until it dissolves.
In a small saucepan, heat the milk and butter over low heat, stirring until the butter melts. Pour the sugar into the bowl of a stand mixer, and add the milk-butter mixture, stirring until the sugar has dissolved.

Let the mixture cool just a bit, until it’s about 100 to 110˚F. (It should feel warm, but not hot.) Stir in the dissolved yeast and the pumpkin puree, and mix until combined. Stir in the salt.
Dump 5 cups of the flour into the bowl, and stir until you’ve got a sticky ball of dough. If the dough isn’t coming together, stir the extra ½ cup of flour.

Now’s the part where you cover the dough and let it rise.  Let it sit for 1 to 3 hours, or until the ball of dough doubles in size.
Lightly dust a work surface with flour. Using a lightly floured rolling pin, roll the dough out into a half-inch-thick rectangle. (If the dough starts sticking to the rolling pin or the work surface, sprinkle a bit more flour over everything.)
Now make the filling: Place the butter in a microwave-safe dish and nuke it until it’s melted. In a separate bowl, combine brown sugar, cinnamon, and spices. Spread the butter evenly over the rolled-out dough, and sprinkle the brown sugar mixbut leave an inch of space along the top of the rectangle (should be a long edge, not a short edge)
Starting at the bottom edge, carefully roll the dough upwards into a log. Seal the roll by pinching it closed along the top.
Butter the sides and bottoms of two 9-by-13-inch baking dishes (you can also use 9-inch cake pans). Slice the log into 16 to 18 rolls, about 1 to 1½ inches thick.I used embroidery thread to cut my rolls so they don't get smushed by the knife Put the rolls into the baking dishes, making sure they have a little room to rise.

If you’re going to bake the rolls immediately, cover them with a clean dishtowel and let them rise for about 30 minutes, until they get puffy. If you’re going to bake the rolls later, cover them with plastic wrap and put them in the refrigerator — when you’re ready to bake, let them sit on the counter and rise for 1 hour before putting them in the oven.
Bake the rolls at 375°F for 20 to 25 minutes, rotating the baking dishes halfway through cooking. 

When the rolls are golden brown , take them out of the oven. Let them cool for about 5 minutes, Then putyour favorite cinnamon roll frosting on top.  

For my frosting, I don't really have a recipe. I used cream cheese (for this recipe I used 2 8 oz. blocks) and whip them in the mixer.  I added about 1- 1 1/2 tbsp. of vanilla and then powdered sugar.  I did it to taste, but I don't like it overly sweet so I didn't use a ton, maybe 1 1/2 c. but I didn't measure.  Then I just added about 2- 3 tbsp milk to thin it out.