Pumpkin Cinnamon Rolls
From cyates798 16 years agoIngredients
- 1/3 cup milk shopping list
- 2 tbsp. butter shopping list
- 1/2 cup canned pumpkin shopping list
- 2 tbsp. sugar shopping list
- 1/2 tsp. salt shopping list
- 1 egg, beaten shopping list
- 1 package dry yeast ( 1 Tablespoon) shopping list
- 1 cup Unbleached all-purpose flour shopping list
- 1 cup bread flour shopping list
- 1/3 cup brown sugar, packed shopping list
- 1 tsp. ground cinnamon shopping list
- (if I want it spicier I use 1/2 tsp. pumpkin pie spice) shopping list
- 2 tbsp. melted butter shopping list
- caramel FROSTING: shopping list
- 1/4 cup butter shopping list
- 1/2 cup brown sugar, packed shopping list
- 2 tbsp. milk shopping list
- 1/4 tsp. vanilla shopping list
- Dash salt shopping list
- 1/2 to 3/4 cup sifted Confectioners sugar shopping list
How to make it
- In small saucepan, heat milk and 2 tbsp.butter just until warm (120-130degrees) and butter is almost melted, stirring constantly.
- In large mixer bowl, combine pumpkin, sugar and salt.
- Add milk mixture and beat with electric mixer until well mixed.
- Beat in egg and yeast. In separate mixing bowl, combine flours.
- Add half of flour mixture 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. Turn onto floured surface.
- Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.
- On lightly floured surface, 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.
- With sharp knife, cut roll into 12 1- inch slices.
- Place rolls, cut side up, in greased 9 inch square baking pan.
- Cover and let rise until nearly doubled, 30 to 45 minutes.
- Bake rolls at 350 degrees about 20 minutes or until golden.
- Remove from pan to waxed paper-lined wire rack.
- Cool 10 to 15 minutes.
- Drizzle with Caramel frosting.
- CARAMEL FROSTING
- In small saucepan, heat butter until melted.
- Stir in brown sugar and milk.
- Cook over medium low heat 1 minute.
- Transfer to small mixer bowl and cool mixture.
- Stir in vanilla, salt, and confectioners' sugar.
- Beat with electric mixer until well blended.
- If necessary, add more confectioners' sugar for desired consistency.
People Who Like This Dish 5
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The Rating
Reviewed by 2 people-
It taste delicious 😋 (I am having some right now)!😁
adrian4233 in loved it
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