Pumpkin cinnamon rolls with hazelnut cream cheese

So I made these pumpkin cinnamon rolls a little while back and everyone went nuts over them, they are one of my most visited recipe pages! (I need to add it to the readers favorites list in the right column) Anyway I had wanted to make them again except roll the dough out thinner and double the filling... so I did, and then we spread hazelnut cream cheese on top.... AMAZING!!!

Here's the new fangled version of the recipe!

Pumpkin Cinnamon Rolls
Servings: 8

These cinnamon rolls are an adaptation/abstraction based on a recipe from the cook book Quick Recipes which was put together by the people at Cook's Illustrated.

Filling
1/2 c packed splenda blend brown sugar (1 c packed dark brown sugar)
3 tsp cinnamon
1/4 tsp cloves
1/8 tsp salt
1/2 c pumpkin puree

Dough
2-1/2 c whole wheat flour
1 T splenda baking blend (2 T granulated sugar)
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/4 c buttermilk
2 T melted butter
1 T melted butter (to drizzle on top)

Icing
I used hazelnut cream cheese from Panera... YUM!


Heat oven to 425 degrees.

Spray a 9-inch round non stick cake pan (I used a silicon cake pan and it worked great, no spray needed)

Make filling
Combine sugars, spices and salt. Add pumpkin puree and stir until combined, set aside

Make dough
Whisk flour, sugar, baking powder, baking soda and salt in large bowl. whisk buttermilk and 2 Tbs melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir until liquid is absorbed (dough will look very shaggy). Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.

Pat dough with hands into 12 x 12- inch square. Sprinkle evenly with filling, leaving 1/2 inch boarder of plain dough around edges. Press filling firmly into dough.

Using bench scraper (i used a plastic spackle spatula that we bought at home depot and never used... I claimed it for the kitchen... John wasn't too pleased hahahaha), loosed dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.

Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.

Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Drizzle with 1 Tbs of melted butter.

Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.

CHOW!