Friday, November 2, 2012

Easy Pumpkin Spice Cinnamon Rolls with Maple Cream Cheese Icing

By now, I think we all know how I feel about cinnamon rolls. I did some fun (and delicious!) things with the concept here and here, and always seem to find myself adding cinnamon to my fall recipes however I can (like here and here)! Because, let's just be real, is there any more amazing and intoxicating smell than cinnamon and fall spices fresh from the oven? I certainly don't think so!

Typically, the only downside to such scrumptious treats is the amount of preparation and time it takes before you can finally sink your teeth into one! Don't get me wrong, sometimes you're in the mood to really put in the effort, but other times, life may get in the way. For those times when you're seriously craving one of these legendary breakfast goodies and can't imagine waiting hours to whip up the dough, consider picking up a bag of pre-made dough! I love Trader Joe's brand, and used a bag of their white pizza dough for this recipe. This can also be a more cost-effective option than purchasing all the ingredients to make homemade dough, as well. The cinnamon rolls will be ready in a snap, and trust me, you (and your taste testers!) will never notice a difference!

To spice up my standard cinnamon rolls, I added a seasonal kick of pumpkin to this recipe. If for no other reason, this recipe is worth making for its pure aromatic benefits! Your kitchen will smell of pumpkin spice and everything nice! Drizzle a bit of Maple Cream Cheese icing on these babies, and consider yourself in fall brunch heaven! They're too easy to pass up, so go whip up a batch for your next fall gathering today! Happy Baking!

Easy Pumpkin Spice Cinnamon Rolls with Maple Cream Cheese Icing
Recipe adapted from The Ungourmet


For Cinnamon Rolls:
1 16-18 oz package of refrigerated pizza dough
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/3 cup maple syrup
2 tbsp room temperature butter
4 tbsp brown sugar

For Maple Cream Cheese Icing:
8 tablespoons unsalted butter, at room temperature
8 cups confectioners sugar, sifted
1/2 teaspoon pure vanilla extract
12 ounces cream cheese, at room temperature


For Cinnamon Rolls:
Roll out dough into a 12x10 inch rectangle. Combine the pumpkin, spices, syrup and butter. Spread filling onto the rolled dough, leaving 1-inch on each side. Sprinkle brown sugar on top of pumpkin spice filling. 

Carefully roll dough jelly-roll style, starting at the long end (this will be a little messy!). Pinch seams on each end to seal. 

Use a sharp serrated knife to cut 12 1-inch slices. Place rolls into a greased 9 inch baking pan. Cover and place in a draft free area and allow to rise until doubled in size, about 45 minutes.

Preheat oven to 350 degrees F. Bake for 30-40 minutes or until golden brown.

For Maple Cream Cheese Icing:
Place all ingredients in the bowl; beat until well combined. Be sure to beat on high speed for at least 2 minutes at the end to ensure that the frosting is light and fluffy. 

Once you've created the frosting (which keeps very well over time in the refrigerator!), spoon out about 1 to 1 1/2 cups and warm in the microwave for about 10 seconds (or until desired icing consistency). Drizzle onto cinnamon rolls while they are still warm and allow to set and harden for about 15-20 minutes.

Makes about 10-12 cinnamon rolls.



No comments:

Post a Comment

Pin It button on image hover