Pumpkin Cream Cheese Rolls w/ Caramel Glaze

I meant to post this recipe weeks ago, but with all of the traveling plans, friends and family and other activities I've been swamped and haven't been able to get around to it. But yes, on Thanksgiving morning I have finally made the time for these Pumpkin Cream Cheese Rolls w/ Caramel Glaze.

Let me just note that I normally never try recipes that have you make your own bread. I have for years been a failure in making bread rise... or should I say getting my yeast to work. I've had many friends, family members and 'successful' easy recipes give me tips and advice and I just don't work well with yeast... Until this recipe. It works for me and not just once, but TWICE.

The Recipe:
Pumpkin Cream Cheese Rolls w/ Caramel Glaze
Serves: 20 (one roll per person) 

Ingredients for Rolls:
1/2 cup pumpkin puree
2/3 cup milk
2 TBS white sugar
1/2 cup brown sugar
2 TBS yeast (needs to be fresh not past it's due date)
4 TBS butter
1 egg
1/2 tsp salt
1 1/2 tsps cinnamon 
3 1/2 cups flour 
+ 3/4 cup flour for kneading 

Ingredients for Cream Cheese Filling:
8 oz. cream cheese
1/2 cup brown sugar

Ingredients for Caramel Glaze:
6 TBS butter
3/4 cup brown sugar
3 TBS milk
1 tsp vanilla
1/2 tsp salt
1 cup powdered sugar 

Get a large bowl that is microwave safe and put your pumpkin, milk, brown sugar, white sugar, salt and butter in the bowl. Microwave in 30 sec incremintes until butter is almost melted. Stir all the ingredients together and then add yeast and let it sit for 3 min.

After your 3 min timer has gone off add 1 1/2 cups flour and your egg and mix. The dough will be nice and soft.

Gradually add the cinnamon and remaining flour and mix together until the dough is a bit stiffer and can be kneaded. Start with a lightly floured surface and start kneading the dough. You'll need to knead the dough for 6 minutes. Only add more flour when the dough starts to stick to your hands. Don't over flour your dough, but use just enough so it doesn't stick to everything while you knead it.

Grease a med to large size bowl and place your dough in the bowl and cover. You'll want the dough to double in size so place it in a warm-ish environment. My sister usually heats her oven to 200 degrees turns off the oven and then places her bowl of dough in the oven (with the oven off!). Depending on the dough and the temp it takes about 2 to 3 hours.

Meanwhile take your room temperature cream cheese and mix it with the brown sugar until all the lumps are gone.

Once the dough has doubled in size take out of the bowl and rough it out into a 12" x 10" size. Spread the cream cheese mixture over the dough. Then roll the dough long wise like cinnamon rolls. Then use floss or thread to cut 1/2" segments. Have a lightly greased 9"x13" and a 8"x 8" (or a 9"x9") pan ready. Place the rolls in the pan with a bit of space around each of them. Once all of the rolls are in the pans cover with a towel or plastic wrap and let them rise again. They won't necessarly double in size, but they will get larger. Again this takes at least 2 hours. I've made these at night and let them rise while covered all night long. 

Then place them in a preheated of at 375 degree for 20 to 25 minutes. Keep an eye the rolls at higher altitude they cooked for the full 25, but at sea level they were turning golden brown way before 20 minutes were up. 

Now while the rolls are cooling you can start making your caramel glaze. Melt butter, brown sugar and milk in a medium sauce pan. Stir and cook onver medium low heat for a couple minutes.  You want the brown sugar to melt so it isn't grainy. Meanwhile take your cup of powdered sugar and disolve in 1 to 2 tbs of water. Start with one tbs of water and slowly add more. If it forms a paste then keep adding a bit more. Also sifting the powedered sugar before you add the water will help reduce the amount of lumps. Once the butter and brown sugar mixture is cooked for a minute or two take it off the heat and add the disolved melted sugar, vanilla and salt. Stir until well blended.

You can either pour the glaze over the pumpkin rolls when it is warm or wait for the glaze to get room temperature and put it on like a frosting.


Happy Thanksgiving!!!