Blood Orange Pumpkin Cinnamon Rolls

Directions

Step 1

In a bowl, whisk together half of the package of the instant pudding mix and milk.

Step 2

Add the pumpkin puree and wish to combine.

Step 3

Add the kosher salt and ground nutmeg and mix.

Step 4

Wish in the melted butter and lightly beaten egg. Set aside.

Step 5

In the stand mixer bowl, mix together the yeast and the Tbsp of sugar. Add the warm water and mix thoroughly until combined. Let stand for 5 minutes until its nice and foamy.

Step 6

Slowly pour in the pudding/pumpkin mixture in with the yeast on low speed using the paddle attachment.

Step 7

Add the flour, 1/2 cup at a time. After all of the flour has been added, switch to the dough hook and mix on low speed for 7 minutes.

Step 8

If you don’t have a hand mixer, knead the dough by hand for 9 minutes.

Step 9

Once the dough is done mixing, stop the dough out onto a floured surface and knead by hand 1-2 minutes. Form the dough into a ball and place into a well oiled bowl. Roll the dough around to make sure the entire surface is covered. Cover with plastic wrap or tea towel. Place in a warm draft free area and let rise for 1 hour.

Step 10

After an hour, the dough should have risen about half it’s size, not quite doubled. Take the dough out and place it on a well floured surface. Roll the dough to a

Step 11

11’ x 18’ rectangle.

Step 12

Spread 1/3 cup softened butter over the surface of the dough leaving about an inch border on the left and right sides.

Step 13

Miix together the brown sugar and cinnamon and spread over the buttered dough and press the mixture in the dough.

Step 14

Fold the border edges in making a i1 inch seam to “seal in” the sugar.

Step 15

Start rolling up the dough (long ways) starting on one end pinching up you way to the other until you can roll it to the other end. pinch the ends into the roll to seal.

Step 16

Pinch the sides.

Step 17

Cut off about an inch on both sides.

Step 18

Cut rolls in 2 inch thickness. seal/pinch the end of each roll to close so they wont open in the oven. You should get about 8 rolls.

Step 19

Place in a well greased 10’ pan about 2 inches apart. They will grow even more in the oven. Cover with wrap or a tea towel and let rise again for about 20 minutes.

Step 20

Bake in a 350 degree oven for 20 minutes or until golden brown.

Step 21

While the cinnamon rolls are baking, start making the blood orange icing.

Step 22

ICING

Step 23

Sift powdered sugar and set aside.

Step 24

In a bowl or stand mixer with paddle attachment, start mixing softened cream cheese until smooth.

Step 25

Slowly add powdered sugar to cream cheese on low speed until smooth. Add the blood orange juice, milk, vanilla, zest and mix until blended.

Step 26

When the rolls come out of the oven let cool a few minutes then pour over icing.

Step 27

Enjoy!