Cardamom Pecan Cinnamon Rolls with Cinnamon Cream Cheese Frosting

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Dough:

1 tablespoon active dry yeast

1/2 cup warm water

4 1/2 cups flour

1 tsp. cardamom

4 eggs

1/4 cup sugar

2 tsp. salt

1/2 cup butter , room temperature

Filling:

1/2 cup butter, melted

1/4 cup granulated sugar

1/4 cup dark brown sugar

1 tablespoon ground cinnamon

1 cup toasted pecans, chopped

Combine all ingredients, mix well.

Cinnamon Cream Cheese Frosting

4 oz. cream cheese, room temperature

1/2 cup powdered sugar

1/2 tsp cinnamon

1/2 tsp vanilla extract

2-4 tablespoons cream

Combine all ingredients , beat well.

To make the dough, in a bowl of a stand mixer, sprinkle yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in warm spot for 30 minutes.

Add the eggs, sugar,cardamom, salt and the remaining flour to the yeast mixture. Fit the mixer with dough hook and knead for 3-4 minutes at medium speed. Add the butter and continue to knead, adding a little flour to reduce stickiness if needed, until dough is smooth. Cover and let rise until double, about 2 hours.

Butter a 9×13 baking dish. Transfer dough to a floured surface and roll out to a 15×10-inch rectangle. Brush the rectangle with half of the melted butter. Sprinkle the sugar mixture over the buttered dough. Sprinkle the chopped nuts evenly over the dough. Using a rolling pin , gently roll over the top of the dough sprinkled with sugar and nuts. Starting at the long side cover with sugar and nuts, roll up rectangle snugly and pinch seam together. With seam facing down , cut into 10 equal pieces. Place the pieces cut side up in prepared dish. Brush with remaining butter. Cover with plastic wrap and refrigerate overnight.

The next day, remove from refrigerator and let rise until half as high, about 1 hour. Preheat oven to 350 degrees. Bake until golden brown , about 30 minutes. Let cool and spread frosting over rolls.

Pumpkin Cinnamon Rolls

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Dough:

2/3 cup whole milk

zest from 1 orange

1/4 cup butter

1 cup pumpkin puree

1/4 sugar

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

2 eggs, room temperature

2 packages dry yeast or if using bread machine use 3 1/2 tsp. instant yeast

2 cup flour

2 cups bread flour

Filling:

2/3 cup brown sugar packed

2 tsp. cinnamon

1/2 tsp cloves

1/4 tsp. cardamom

1/2 cup dried cranberries

1/4 cup finely chopped toasted walnuts

2 tablespoons crystallized ginger, small dice

1/4 cup melted butter

Pumpkin Icing:

2 tsp. light corn syrup

1/4 tsp. salt

1/4 cup pumpkin puree

1/2 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

3 cups powdered sugar

Begin with the dough; in a small saucepan, heat milk and butter just until warm and butter is almost melted, stirring constantly. In a large mixer bowl, combine the pumpkin, sugar, orange zest, spices and salt. Add milk mixture and beat with stand mixer until well mixed. Beat in the eggs and yeast.

In a separate bowl whisk together flours. Add half to the pumpkin mixture. Beat on low for 5 minutes, scraping sides of bowl. Add remaining flour and mix thoroughly. Dough will be very soft. Turn dough into a greased bowl, then grease the top of the dough. Cover and let rise in warm place until doubled. Punch down dough and knead a few turns, adding flour just to make workable. Roll out to a 24 inch by 10 inch rectangle.

In a small bowl combine the dry filling ingredients, set aside. Melt butter and brush over the surface over the dough. Sprinkle with the dry filling ingredients. Begin rolling dough on long side, jellyroll fashion, pinching seams together to seal. Cut the roll into 12 equal pieces. Place cut side up, in a 9-10 inch large deep pan that has been greased. Slightly press down each roll.

Cover and let rolls rise until nearly doubled. Preheat oven to 350 degrees.

Bake rolls at 350 degrees about 20 minutes or until golden. Meanwhile combine all the icing ingredients and beat until smooth. Remove finished rolls from oven. Drizzle with the icing.

Dough can be made in a bread machine that can handle 1 1/2 lbs. dough. If using bread machine no need to heat milk and butter.