Maple Pumpkin Cinnamon Rolls

Let me just tell you right now, today is not starting off well. My $45 dream angels bra from Victoria's Secret is wearing. That's right. Sorry for the unnecessary details, but the underwire is starting to poke through on one end and I know from experience that it won't be long until it is totally poking out and leaving little red marks all over my boob. I told you the details were unnecessary. Damn popular marketing. Victoria's Secret is the only store that carries a size that actually fits me like it should, I've been wearing this bra every other day people! I wash it on delicate, never put it in the dryer, and cherish it in general. I have only one. But now, it's days are numbered. Looks like I'll be scratching up pennies to get another one soon, unless that is some unlikely reader wants to send me a new one...ok, that's just weird.

I have no idea what this has to do with cinnamon rolls. Nothing, in fact. Just pointless rambling to go along with your morning cup of coffee. But, if you get anything from this whole thing, I hope that you realize that good bras are worth the money and that maple pumpkin cinnamon rolls are absolutely amazing. Ridiculously high in calories, yes. But delicious, without a doubt. Moral of the story: I need to go on a diet, buy a new bra, but finish the last cinnamon roll first. Yes, sir.

Maple Pumpkin Cinnamon Rolls

For the pumpkin yeast dough:

1/2 package instant vanilla pudding mix (3.4 ounce box)
1/4 cup cold milk
1 cup canned pumpkin puree
3/4 tsp kosher salt
1/4 tsp ground nutmeg
1/4 cup salted butter, melted and cooled
1 large egg
1 package (2 1/2 tsp) active dry yeast
1 tbl sugar
1/4 cup warm water (110-115 degrees)
4 cups all purpose flour

In a medium bowl whisk together the pudding mix and milk until thickened. Add in the pumpkin puree, salt, nutmeg, cooled butter, and egg. Whisk to combine.

In the bowl of a stand mixer fitted with the paddle attachment combine the yeast and sugar. Add in the warm water and mix vigorously to dissolve completely. Let stand 5 minutes, the mixture should become foamy.

Add in the pumpkin mixture and beat on low speed to combine. Begin mixing in the flour on the lowest setting 1/2 cup at a time until all is incorporated. Switch to the dough hook and "knead" on low speed for 7 minutes. Dump the dough out onto a floured surface and knead by hand for 1-2 minutes. Place the dough ball in an oiled bowl, cover with plastic wrap, and let rise for one hour.

When the dough is done rising, roll it out (surface does not have to be floured at this point) to an 11x18" rectangle. Proceed to the filling.

For the cinnamon sugar filling:

1/3 cup (5 tbl) salted butter, softened
1 cup packed light brown sugar
1 1/2 tbl ground cinnamon

Using a spoon cover the dough rectangle with the softened butter, leaving about 1" on the right and left sides. Stir together the sugar and cinnamon and sprinkle over the rectangle, leaving about 1" on the right and left sides again. Press in with your hands.

Take the 1" of dough on either side and fold it over to prevent the filling from coming out. Now you can begin rolling the dough up from the bottom (Gingerbread Bagels has great pictures of this). When you're finished rolling, cut off either end of the roll; you can either discard these or bake them, like I did. Cut the remaining dough into 7 rolls, being careful to keep the rolls together by squeezing them when necessary. Place into greased cake pans or casserole pans, being sure to leave plenty of room for rising (I ended up with 9 rolls counting the ends and used three 8" cake pans). Cover with plastic wrap and let rise for another 20 minutes. While the rolls are rising, preheat the oven to 350 degrees.

Bake the rolls for about 20 minutes or until golden brown. Cover with maple cream cheese frosting.

For the maple cream cheese frosting:

1 package (8 ounces) cream cheese, softened
3 tbl salted butter, softened
2 cups powdered sugar
3 tbl pure maple syrup

In the bowl of a stand mixer fitted with the paddle attachment cream together the cream cheese and butter on high speed for about 5 minutes. Turn the mixer to low and slowly add in the powdered sugar until combined. Add in the maple syrup and combine. Switch the mixer to high and beat for another 3-5 minutes or until fluffy.

Recipe adapted from Gingerbread Bagels.