This recipe is the perfect way to welcome the chilly weather.  It’s a lightly sweetened gingerbread dough that I filled with pumpkin, brown sugar and butter.  Then to top it off I made a Pumpkin Cream Cheese Frosting!  It makes your house smell amazing and the best part about this recipe is that it starts with a mix!  I recently had the opportunity to try King Arthur’s Gingerbread Cookie & Cake Mix and I’m so happy that I did.  Once I received the mix, I knew I didn’t want to make cookies or cake, but something different.  After many days of contemplating I finally came up with this delicious recipe and I’m very pleased with the results.  The wonderful folks at King Arthur Flour are graciously offering one of you a mix as well!  All you have to do is leave a comment telling me what you’re going to make. 
 
Ingredients are as follows:

 
 
2 (.25 ounce) packages of instant yeast
2 1/4 C warm water (around 110 degrees)
1 Tbsp sugar
 
1 King Arthur Gingerbread Cookie & Cake Mix
1 tsp. vanilla
1 tsp. salt
4 1/2 C flour 
 
1 1/4 C canned pumpkin
1 C butter, softened
1 C brown sugar
1 tsp. pumpkin pie spice
 
Frosting:
 
12 ounces cream cheese, softened
1/4 C butter, softened
1 3/4 C powdered sugar
3/4 tsp. pumpkin pie spice
 
 
Directions:In a bowl mix the yeast, warm water and sugar.  Give a little stir and let it sit for about ten minutes.

 
 
 

Pour the proofed yeast into a bigger bowl then add the Gingerbread Cookie & Cake Mix, vanilla, salt and flour.

 
 

 

Mix until incorporated and a dough forms; knead an additional five minutes (The dough may be a little sticky, however do not add additional flour now).
 
 
 

Place in a well greased bowl, cover with a towel and set in a warm place so the dough can rise.

 
 

Allow dough to rise until doubled in size.

 

Roll out dough onto a well floured surface  (this is where any additional flour can be added if it’s too sticky to work with; I added about half a cup).

 

 

I rolled my dough out to about 18 x 20 inches

Cream together the pumpkin, butter, brown sugar & pumpkin pie spice.

 

Evenly spread this mixture over the dough.

 

Roll the dough up; slice into 12 pieces.  Place into a greased 9 x 13″ pan. 

 
 

Preheat oven to 350 degrees.  Cover the rolls with a towel, place in a warm area and allow to rise again (about half an hour). 

 

Bake in preheated oven for 30-35 minutes.

 
 

While the rolls are cooling, cream together the cream cheese, butter, powdered sugar and pumpkin pie spice.

 
 

 

Frost the rolls.

 

 
 

Take a bite and enjoy!

 
 
 
 
Contest Closed!
Congratulations comment #28 

Dorothy @ Crazy for Crust said…
I follow you on GFC! October 18, 2011 2:45 PM

Are you ready to get your own mix?  All you have to do is leave a comment below telling me what you’re going to make if you win!

 

 
 

If you’d like to have additional entries, leave a comment for one (or more) telling me you:

~ “Like” Flour Me With Love

~ “Like” King Arthur Flour 

~ Follow Flour Me With Love on Twitter or Google Friend Connect
 
 
~Join The Baking Circle; a wonderful online community by King Arthur Flour
 

~ Sign up for the Baking eNewsletter on King Arthur Flour

This contest is open to residents in the U.S/Canada and ends October 22, 2011 at midnight.  The winner will be notified via email.  Please note that king Arthur Flour provided me with a mix, however the opinions are my own.

King Arthur Flour offers so many wonderful resources on their site and blog.  I listed a few that may interest you: 
 

-Learn more about their flours, their commitment to quality, and why you get so much more with King Arthur Flour 
  
 -Attend a baking class or demo in Norwich or on the road
 
-Find out how to bring the free Life Skills Bread Baking Program to middle-school students in your community 
 
-Get step-by-step instructions for your most delicious baking through our Baking Banter blog or one of over 2,000 free recipes online
 
-Get help with all your baking challenges from the experts on our Baking Hotline
Please note that King Arthur Flour provided me with a mix, however the opinions are my own.