Merry Christmas! I’m keeping up with our laid back tradition of opening presents, eating Moose Munch and playing video games on Christmas day. This cold won’t keep me down, I have sugar to eat and lounging to take care of!
One tradition I started years ago was cinnamon rolls right when we wake up. I like waking up with a bang. When we lived by friends I used to do warm cinnamon roll drop offs in my jammies! It was super fun after I had eaten my fill. This year I’m kind of sick so any sort of delivery service is off the table. The couple behind us might get a few if I see them out, that counts right?
I thought this year I would mix it up with some pumpkin butter. Tasty in itself but wonderful in a roll! It’s a great change up for the holiday season. There’s still some cinnamon and brown sugar in there but the pumpkin butter actually does hold its own.
Pumpkin Butter Cinnamon Rolls
- 1 Tbsp dry yeast
- 1/3 cup sugar
- 1/4 cup margarine melted
- 4 cups unbleached all-purpose flour
- 3/4 tsp salt
- 1/2 cup soymilk warm
- 1/4 cup pumpkin butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 3 ounces cream cheese softened
- 1/4 cup margarine softened
- 1 1/2 cups confectioner’s sugar
- 1/2 tsp vanilla
- 1 Tbsp or more of almond milk to thin the frosting
- In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order for the dough. Using a dough hook, mix everything together until a soft dough forms.
- Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
- Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size (about 1 hour in a warm enough kitchen).
- Roll the dough into a flat 16 x 20 inch rectangle. Spread the Pumpkin Butter evenly over the dough. Sprinkle the sugar and cinnamon mixture evenly on top and roll into a log. Using dental floss (or a knife I guess) cut the log into 12 pieces. Place them in a greased 9 x 13 baking pan or individually into greased texas muffin tins.
- Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size again.
- Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes until they are a light golden brown.
- Remove from oven and let cool slightly. Combine all of the frosting ingredients together until smooth. Spread prepared frosting over the cinnamon rolls while still warm.