Pumpkin Cinnamon Rolls With Mascarpone Frosting



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Pumpkin Cinnamon Rolls With Mascarpone Frosting

INGREDIENTS:

  • For the Dough:
  • 1 cup warm milk (not above 110ºF or 43ºC, you should be able to keep your finger in it comfortably or it will kill the yeast)
  • 1 scant tablespoon (1 packet) instant dry yeast
  • 6 tablespoons sugar
  • 4 tablespoons oil
  • 1 3/4 cup homemade pumpkin puree or one whole 15 oz. can of pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 5-6 cups flour
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup butter (melted)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • For the Mascarpone Frosting:
  • 3 tablespoons softened butter
  • 1/2 cup mascarpone cheese (cream cheese would also work)
  • 1 cup powdered sugar

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DIRECTIONS:

  • Combine the milk and yeast in a large bowl. Let sit for about 3 minutes.
  • Add the sugar, oil, pumpkin and spices. Add the 1 cup of the flour and the salt and mix well.
  • Continue to add the flour one cup at a time. Mix with dough hook or knead on a floured surface by hand for ten minutes. Only add as much flour as you need for it to be manageable.
  • Cover with a damp towel and let rest for 1 hour.
  • Roll out the dough on a lightly floured surface (don’t worry about being picky about the size you roll it out to. I just do it in a rectangle until the dough is about 1/2 inch thick or so).
  • Pour the melted butter onto the dough. Combine the remaining filling ingredients and sprinkle over the buttered dough.
  • Tightly roll the dough together into a long log (start rolling from the longer side).
  • Cut about 3 inch sections out of the log with a serrated knife (again, don’t worry about them being a perfect size). Place them in a well buttered 9×13 inch pan (they should all be touching).
  • Cover with the damp towel and continue to let rise for about 20-30 minutes.
  • Preheat the oven to 350ºF (180ºC). Bake the cinnamon rolls for about 45 minutes, covering them with tin foil if they are beginning to brown (I actually baked mine for less than 45 minutes so they were kind of gooey when I got them out. This is only good if you eat them immediately.)
  • Combine the mascarpone cheese and butter for the frosting. Add the powdered sugar a little at a time and stir until smooth.
  • When the cinnamon rolls are done, allow them to cool slightly before frosting them. Best eaten immediately, but can also be reheated in the oven at about 350ºF until warm.

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source:  yammiesnoshery

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