Pumpkin Cinnamon Rolls

By devogirl

While homemade pumpkin puree is always great, there's just something about the ease and creamy texture of canned that I just can't resist. It seems to say "holidays" to me more than almost any food. So do cinnamon rolls. Mmmm. There's not much I wouldn't do for a freshly baked homemade cinnamon roll right about now. However, there's the ease issue again. I don't normally have time to make a yeast dough, so I don't make them that much.
Weelicious

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1 cup pumpkin puree
• 1/2 cup whipped cream cheese
• 3 tablespoon honey
• 2 teaspoons ground cinnamon

Preparation

Step 1

1. Preheat oven to 375°F.

2. In a bowl, whisk together the flour, baking powder and salt.

3. In a separate bowl or the bowl of a standing mixer, cream together the butter and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.

4. On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches. Spread the cream cheese on top of the dough, drizzle with honey and sprinkle with cinnamon.

5. Carefully roll up the dough, starting with the long side and cut into 1-inch pieces.

6. Place the rolls on a parchment or silpat-lined baking sheet and bake for 20 minutes, or until golden brown.