Phenomenal Phoods

Pumpkin Cinnamon Rolls with Butterscotch Cream Cheese Frosting

Ingredients:

For the dough

• 1 1/2 cups warm milk
• 2 1/4 teaspoons active dry yeast (1 package)
• 1/2 cup sugar
• 1/2 cup melted butter
• 1/2 cup pumpkin puree
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves

For the filling

• 1 cup brown sugar
• 2 tablespoons cinnamon
• 1/2 cup butter (softened to room temperature)

For the frosting

• 3 ounces butterscotch sauce (recipe below)
• 8 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

For the butterscotch sauce

• 1/2 cup butter
• 1 cup brown sugar
• 1 cup heavy cream
• Pinch salt
• 1 teaspoon vanilla bean paste

Instructions:

For the dough

1. Combine the warm milk and yeast in a small bowl and let sit for 5 minutes to activate the yeast. It will start to look foamy on top. You can also use rapid rise yeast and skip the activation step for this recipe.
2. Whisk together the milk/yeast mixture with the sugar, butter and pumpkin.
3. Stir in the dry ingredients until a dough forms.
4. Cover lightly with plastic wrap or a damp kitchen towel and let rise for an hour in a warm place. It’ll be almost doubled in size. At this point, you can refrigerate the dough overnight if you want to bake them in the morning. Just take the dough out of the fridge about an hour before you want to bake them.
5. While your dough is rising, line a 9 x 13 pan with parchment paper. Use some butter or cooking spray on the bottom of the pan to keep the parchment paper in the pan.
6. Make your filling and assemble.

For the filling

1. Combine the brown sugar and cinnamon.
2. Roll out your prepared dough on a lightly floured surface until it forms a rectangle that is about 18 x 24 inches. It should be about 1/4 inch thick.
3. Spread the softened butter all over the dough in an even layer.
4. Sprinkle evenly with the cinnamon sugar mixture.
5. Starting on the long edge, roll tightly so that the seam is on the bottom.
6. Cut into 12 slices and arrange slightly apart in your prepared baking pan.
7. Cover lightly with plastic wrap or a damp kitchen towel and let sit for 20 minutes. They should rise until the sides are just touching.
8. Meanwhile, preheat oven to 350 degrees F.
9. Bake for 25-30 minutes until browned on top. You don’t want them to feel doughy when you tap them or when you insert a toothpick. You can also go by temperature – they should be about 190 degrees F. on the inside. Frost immediately and serve warm.

For the frosting

1. Combine the cream cheese, butter and butterscotch sauce until smooth.
2. Add the vanilla and powdered sugar, mixing until smooth. If it is too stiff, add a little milk or water. If it is too runny, add more powdered sugar.
3. Spread over warm cinnamon rolls, drizzle with extra butterscotch sauce.

For the butterscotch sauce

1. Combine all ingredients in a small saucepan and bring to a boil over medium-low heat, using a spatula to scrape down the sides of the pan.
2. Let boil until thickened, about 10 minutes. Pour into a separate container to cool and store in a sealed container in the fridge. Do not mix into the frosting until it is completely cooled.