Today is a bit of a flash back. Pardon the photos, they are old, as is the recipe. However it is kinda new because the recipe was never posted on my website...
You see, I originally created them for a guest post on another blog. Well... that blog no longer exists. Which is really sad, because I actually really enjoyed it. And it's double sad because this recipe has been MIA for the past few months.
What I love about these cinnamon rolls is that you can whip them up in 30 minutes. No rise time required, easy, fuss free breakfast. I like to make these on the weekends for the kids. They actually prefer to eat them with no frosting. I on the other hand like to load them up.
No Yeast Pumpkin Cinnamon Rolls
2 1/4 cups flour (additional for dusting/rolling)
3 tsp baking powder
1/4 tsp salt
1/4 cup room temperature butter
1 cup pumpkin puree
1/3 cup buttermilk
1 tbs Maple Syrup
For the filling:
3 tbs room temperature butter
1/2 cup brown sugar
2 tbs pumpkin pie spice
For the Topping:
4 oz room temperature cream cheese
1 cup powdered sugar
1-3 tbs cream
pinch of salt
Preheat oven to 400.
Sift four, baking powder and salt together. With a pastry blender cut in butter until its crumbly.
Then fold in pumpkin, buttermilk and maple syrup.
Work the dough until it is blended, about 8 kneads.
On a lightly floured surface roll dough out until it is about 1/4-1/2 inch thick. Spread butter over the top sprinkle with brown sugar and pumpkin pie spice.
Roll dough into a log. Slice into 1 inch thick pieces.
Place on a parchment paper lined cookie sheet and bake for 20-25 minutes or until golden.
To prepare topping, whip cream cheese with powdered sugar and salt until combined. Mix in cream 1 tbs at a time until you have your desired consistency.
Spread over the tops of warm buns and enjoy!