Ruth Ann’s Pumpkin Glazed Cinnamon Rolls
1 cup of whole milk
1 stick/1/2 cup melted butter
1/2 cup sugar
2 1/2 tsp Instant yeast
2 eggs room temp
4 1/2 cups flour
1 1/2 tsp sea salt
1 stick or 1/2 cup melted butter
1 cup brown sugar
2 1/2 Tbsp cinnamon
1 8oz cream cheese (softened)
2 sticks of butter
4 cups powdered sugar
1 Tbsp vanilla
1 heaping Tbsp pumpkin purée (if desired)
Warm the milk butter and sugar in a small sauce pan over low heat. Pour into a mixer bowl with a dough hook and let this sit until warm to touch (you should be able to touch without burning your finger).
Sprinkle the yeast over the milk mixture. It should take about five minutes for it to become foamy.
Beat the eggs and add to the bowl. Add the flour and salt. Mix until the Dough becomes shiny, about five minutes. Transfer to a bowl that’s covered with butter and cover with plastic wrap. Place in warm spot and allow to rise for 1-2 hours or until doubled in size.
Punch down the dough and cut it in half. Shape it into a rectangle on a cookie sheet about 16 x 20 inches. put melted butter all over the top.
Mix the filling together and spread about half of it evenly over the top of the dough, reserving half of it.
Slice the dough in half lengthwise so you have two rectangles. Roll the first piece toward you as tightly as you can. Using a piece of dental floss slice the pieces into on inch pieces and place on a baking sheet covered with parchment paper. Leave about a half inch between each to allow for rising. repeat with the other rectangle of dough and filling. NOTE: I got all of the rolls from the first log onto one baking sheet and the 2nd log slices on a separate sheet.
Brush the cinnamon rolls with melted butter and let rise for 30 minutes.
Heat oven to 400°.
Bake the pans of cinnamon rolls about 15 minutes or until done.
Make the glaze while they are baking. Whisk together all ingredients. Drizzle over warm cinnamon rolls.
There is something about this time of year and baking that just stirs my heart!