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Friday, November 19, 2010

Pumpkin Cinnamon Rolls

Thanksgiving is less than a week away and I can hardly stand it. I love everything about thanksgiving dinner- but perhaps my favorite is the pumpkin pie. I am a sucker for pumpkin. It's one of my favorite things about fall. That's why when I came across this recipe for Pumpkin Cinnamon Rolls I knew I had to try it. They turned out absolutely delicious. Exactly what I needed on a cool fall evening. I'd like to snuggle up with a cup of hot chocolate, a good book and one of these cinnamon rolls. Anyone care to join?

Pumpkin Cinnamon Rolls

1 Tbsp. dry yeast

1/4 cup warm milk

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin

2 tablespoons sugar

1/4 teaspoon nutmeg

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 egg, beaten

2 ½ cups flour

1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

2 tablespoons melted butter

Caramel Frosting

1/4 cup butter

1/2 cup brown sugar, packed

2 tablespoons milk

1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice

1 dash salt

3/4 cup powdered sugar

Combine yeast and warm water in a bowl. Let sit until yeast is bubbly. In small saucepan, heat milk and 2 tablespoons butter until warm and butter is almost melted, stir constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. Cut into 1- inch slices. Place rolls, cut side up, in greased 11X17 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake at 350 degrees about 15-20 minutes or until golden. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.

Caramel Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.


1 comment:

  1. I can't wait to try these you guys are amazing!! My family actually believes I can cook now thank to you :)