Sunday, December 2, 2012

Pumpkin Cinnamon Rolls with Caramel Frosting

Picture to come!!

Cinnamon Rolls -

1/3 c milk
2 tbsp butter
1/2 c pumpkin puree (NOT PIE FILLING)
2 tbsp sugar
1/4 tsp nutmeg
1 tbsp pumpkin pie spice
1/2 tsp salt
1 egg (beaten)
1 (1/4 oz) pckg yeast
2 c bread flour
1/2 c brown sugar (packed)
2 tbsp melted butter
2 tsp ground cinnamon

In a small saucepan, heat milk and butter until just warm and butter is almost melted, stirring constantly

In a large mixing bowl combine pumpkin, sugar, nutmeg, salt and pie spice. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast

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

Cover and stand in a warm place until doubled in size (about 1 hr). Punch down the dough

Turn out the dough onto a lightly floured surface. Knead the dough a few turns to form a smooth dough, sprinkling with enough additional flour to the dough easy enough to handle. Roll the dough into a 12x10" rectangle.

In a small bowl combine brown sugar and cinnamon. Brush the surface of the dough with the melted butter. Spread the brown sugar mixture completely over the dough so that you are pushing any excess off the all the edges (there should not be hardly any dough showing, especially around the edges)

Beginning on the longest side of the dough, roll up jelly roll style (for larger fatter cinnamon rolls start rolling from the shortest side of the dough). Pinch the seam to seal. With a sharp knife cut 12 or so 1" pieces. Place the rolls, cut side up, into a greased 11x7" pan (a 13x9" would also be acceptable). Cover and let rise for a second time, till the rolls are nearly doubled in size (about 35-40 minutes)

Bake rolls @ 350 degrees F about 15-20 minutes or until golden brown. Move from pan to wax paper or a cooling rack and let cool for 10-15 minutes. 

Drizzle with the caramel frosting

Caramel Frosting-

1/4 c butter
1/2 brown sugar (packed)
2 tbsp milk
1/4 tsp vanilla
1/4 tsp pumpkin pie spice
a dash of salt
3/4 c powdered sugar

In a small saucepan heat butter until melted. Stir in the brown sugar and milk. Cook over medium heat for about 1 minute

Transfer to a small mixing bowl and cool. Stir in vanilla, pie spice, salt and powdered sugar. Beat with an electric mixer until well blended

Drizzle over cinnamon rolls

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