The Troll Behind the Roll!

The recipe contest was published in the magazine. You can see the other recipes and better image quality here. My recipe is page 38, so you have to click a few pages over to get to it.
I am just kidding about the blog title, thanks to Natalie's long distance make-over, I don't look too trollish.

I'm being teased about it:

** My mom called me to tell me the magazine came in the mail. I asked how I looked, and I heard my dad say in the background--"Awful! She looks like she's trying to be a hot mom!" laughing. Mom: "He's just kidding honey. You look good."
If you need further clarification on what a "hot mom" is, I could make a whole post about this stereotype.
***Rhett saw the magazine and told me I "sold out".
Rhett: What's with the line over the A?
Me: So it reads [cray-poe] rather than [crap-o].
Rhett: How dare you change my name?
Me: Get over it.

Pumpkin Cinnamon Rolls
original recipe by Jessica CrApo
light pumpkin flavor makes these sweet rolls great for holiday gatherings--for dessert or great served at a brunch

INGREDIENTS:

DOUGH:
1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
2 eggs
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour

FILLING:
2/3 c. canned pumpkin puree
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans

CREAM CHEESE FROSTING
4 oz cream cheese, room temperature
3 T butter1/2 tsp vanilla
2 - 2 1/2 c. powdered sugar

DIRECTIONS:
1. Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 c. sugar, nutmeg, salt, and cloves. Mix until smooth.
3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 c. at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in greased bowl. Cover with wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow to raise until doubled, about 1 hour.
5. While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon, set both bowls aside.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees. 9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting. Spread frosting on warm rolls before serving.
**Optional: Sprinkle a little nutmeg on top as garnish.

Happy Baking!