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Pumpkin Cinnamon Rolls

Source of Recipe

TOH Holiday Recipe Edition


List of Ingredients

3 cups all-purpose flour, divided
1 1/4 oz pkg active dry yeast
1/2 cup pumpkin, cooked or canned
2/3 cup milk
4 tablespoons butter or margarine, divided
2 tablespoons sugar
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
1/3 cup confectioner's sugar
1/4 teaspoon vanilla extract
1 dash salt


Recipe

In a mixing bowl, combine 1 1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, 2 tablespoon butter, sugar and salt until warm (120-130 degrees) and butter is almost melted. Add to yeast mixture along with egg. Beat on low speed 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a firm 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-x-10-inch rectangle. melt remaining butter, brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly-roll style, starting with a long side. Cut into 12 slices. Place rolls, cut side down, in a greased 13-x-9-x-2-in baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool on a wire rack.

FROSTING: Melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minutes. Stir in 1/4 cup confectioner's sugar, vanilla and salt; mix until smooth. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Makes 12