Pumpkin Cinnamon Rolls - Holly Krause

Dough:

1 package dry yeast (about 2 1/4 teaspoons)

1/4 c warm water

1 c pumpkin puree

1 T water

1/4 c butter, melted

1 T granulated sugar

2 1/2 c all-purpose flour

1 1/4 t salt

1/2 t cinnamon

1/4 t ground nutmeg

1/4 t ground ginger

3/4 c all-purpose flour

1 T canola oil

Filling:

½ c brown sugar

1 ½ t cinnamon

3 T butter (softened)

Frosting:

1 8oz pkg cream cheese (softened)

½ c butter (softened)

1 t vanilla

3 c powdered sugar

In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the sugar, pumpkin, water and melted margarine in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.

Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.

Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Punch the dough down; cover and let rest for 5 minutes.

Combine the sugar, brown sugar, butter, and cinnamon in a small bowl.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Spread brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.