Playdates + Pumpkin Cinnamon Rolls

We all know that play dates are really for the moms and the best ones are filled with catching up, lots of laughter (from the moms and the toddlers), coffee and pastries.  Okay, the pastries might just be me, but regardless, I think you would agree they are a bonus.  

Last week I had the urge to bake and really wanted to try out this new Pioneer Women recipe I had come across.  Of course, I never check to make sure I have everything that I need and halfway through, realized I was short on a few things.  I improvised (like I usually do) and I was more than pleased with the way that the Pumpkin Cinnamon Rolls turned out.   They were moist, you could taste all the spices and the icing was ooey-gooey goodness.


I invited a friend and her son over to indulge in the sweet treat aka second breakfast with us and to let the kids run off the sugar afterwards ;)  The girl time and the pumpkin cinnamon rolls were just what I needed.  Although, I think it did make me more ready for Fall.  Only 26 more days!

I love sharing recipes with y'all, so I hope you enjoy this one.

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Pumpkin Cinnamon Rolls

(with Chocolate Chips, Pecans and Cream Cheese icing)

Ingredients
Dough:

• 1 1/2 cups Whole Milk
• 1/2 cup Vegetable Oil
• 1/2 cup Sugar
• 1 package (2 1/4 teaspoons) Active Dry Yeast
• 1 cup Pumpkin Puree
• 3 cups All-Purpose Flour
• 1 cup Whole Wheat Flour
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Ginger
• 1/2 cup (additional) Whole Wheat Flour
• 1/2 teaspoon Baking Soda
• 1/2 (heaping) teaspoon Baking Powder
• 1/2 teaspoon Salt 
• Filling:
• 1/2 cup (1 stick) Butter (melted)
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Ginger
• 1/2 cup Mini Chocolate Chips
• 1/2 cup Pecans (chopped)
• Frosting:
• 8 ounces Cream Cheese (softened)
• 2-3 cups Powdered Sugar
• 1/4 cup Whole Milk
• 1 teaspoon Vanilla Extract

Instructions

Dough: In a large pot, combine whole milk, vegetable oil, and sugar. Heat until hot (not boiling), then remove from stove and allow it to cool slightly. Sprinkle the yeast over the mixture and let it sit for 5 minutes. Stir in pumpkin puree.Combine all-purpose and whole wheat flour with spices. Add it to the pot and stir until combined. Cover with a dish towel and set in a warm place for 1 hour. I like to turn on my oven to 300 for a few minutes, turn it off and place the pot inside.After 1 hour, the dough should be doubled in size. Stir in the additional 1/2 cup of whole wheat flour, baking soda, baking powder and salt until combined.Roll Time! Preheat the oven to 375. Drizzle some butter in to 3 pie pans and allow it to cover the bottom.Place the dough onto a floured surface and press it into a rectangle shape. Note: if it's sticky, add a little flour at a time. Roll the dough out to 10x30.Drizzle the melted butter over the dough and smear it over the surface. Mix together the sugar, brown sugar and spices. Sprinkle this mixture all over the surface, covering the melted butter. Sprinkle with 3/4 cup of chocolate chips and pecans. Starting at the top, roll the dough tightly towards you into a large log. Pinch the seam closed, facing the seam down. Slice into 1/2 inch to 3/4 inch slices and place them in the pans. Let the rolls rise for another 20 minutes, then bake for 18-20 minutes or until nice and golden brown.Frosting: Combine all ingredients with an electric mixer until smooth and fluffy. Add the powdered sugar in a little at a time. Ice the rolls while they are still hot. Sprinkle with leftover chocolate chips and pecans.

Prep time: 1 hour 30 mins Cook time: 20 mins Yield: 24 servings

Original recipe found here.