Pumpkin, Cranberry, & Pecan Cinnamon Rolls

                                                                           

                                                                             

Be ready for a sensory overload of Autumn's best flavors! This is not your regular Cinnamon Roll. This is Pumpkin dough wrapped around a sweet Craisin filling that incorporates Pecans & Cinnamon to make a Fall treat!

3/4 Cup Sugar & 3 TBS, Cinnamon stirred together & then set aside!

1 Packet Yeast, 1 TSP Sugar, Stirred into 1 Cup Warm Pumpkin Puree in a deep bowl, set aside!

In a Deep Mixing Bowl beat the following together:

1/3 Cup Sugar

1/3 Cup Melted Butter

1 TSP Salt

1 Tsp Vanilla

1 Egg

Beat well!

Add 1/2 Cup Warm Milk

Add the Pumpkin Mixture & beat well

Mix 4 Cups Bead Flour or Regular Flour but I use Bread Flour, with 1/4 TSP EACH Ginger, Nutmeg & Cloves. 

Add 1/2 of the flour mixture to the wet batter & beat well. Add the rest of the flour mixture & stir until it is blended well, Dump out onto a floured surface & knead to mix the dough & you should have a stiff dough. If still to wet add more flour as needed. IF dough becomes stiff & you have leftover flour mix just stop adding the flour mixture! You should have a stiff stretchy dough not dry & not to wet either!Put dough back in your deep bowl, cover & let rise until doubled. Once doubled turn out on your floured surface & roll out into a rectangle about 9 inches by 13 inches. Pour 1/3 Cup melted butter over the surface & spread it out evenly. Now sprinkle over the butter your 3/4 Cup Sugar & 3TBS Cinnamon mixture evenly over the butter! Now liberally sprinkle the surface with as much Craisin & Chopped Pecans as you wish. I used about 2/3 Cup of each! Now roll up into a log as tight as you can but don't squeeze it! In a large Glass pan at least 9x13 inches or larger add 1/4 Cup Melted Butter & Sprinkle 1/4 Cup Sugar over the butter. Now slice the log into 8 even slices. Lay Cut side down into your buttered & sugared pan. Cover & let rise until not quite doubled but puffy! Preheat your oven to 350 Degrees. Once rolls are raised up & puffy but not exactly doubled bake in the preheated oven for about 20 minutes! Check at 20 if browned & raised & dough test done remove it might take 30 or so minutes for baking insert a toothpick to check & make sure dough is done! Once baked remove from oven & let cool 5 minutes in the pan & then dump them out! While they come down to  nicely warm roll mix up the following Cream Cheese Frosting!

FROSTING:

4 OZ Cream Cheese softened

4 OZ. Butter Softened

2 TSP Vanilla

2 Cups Powdered Sugar Dash of Salt.

Beat Cream Cheese & Butter, add rest of the ingredients & beat well! Add more Sugar if needed to make a spreading consistency! If frosting gets to stiff add milk to make smooth! SPREAD THICKLY OVER WARM ROLLS & SERVE!