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Pumpkin Cinnamon Rolls |
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Serves: 12 Print this RecipeJanet Wells, Hazel Green, Kentucky 2-3/4 to 3-1/4 cups all-purpose flour, divided 1 (1/4-ounce) package active dry yeast 1/2 cup solid-pack pumpkin 2/3 cup milk 2 tablespoons sugar 4 tablespoons butter or margarine, divided 1/2 teaspoon salt 1 egg, beaten 1/2 cup packed brown sugar 1 teaspoon ground cinnamon CARAMEL FROSTING: 2 tablespoons butter or margarine 1/4 cup packed brown sugar 1 tablespoon milk 1/4 teaspoon vanilla extract Dash salt 1/4 to 1/3 cup confectioners' sugar In a mixing bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush over dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly-roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. x 2-in. Baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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