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Pumpkin Cinnamon Rolls with Caramel




Source of Recipe


Recipe Ross


Recipe Introduction


Note: If you’re lacking a warm place for rising, use your oven. Turn on oven light. Then set oven to 400º F. (200º C) 1 minute. Turn oven OFF, then place your pan inside warmed oven. Make sure you have turned off your oven!


List of Ingredients




Rolls:
1/3 cup milk
2 tbsp. butter or margarine
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tbsp. granulated sugar
1/2 tsp. salt
1 large egg, beaten
1 pkg. active dry yeast
1 cup each unbleached all-purpose flour, bread flour
Filling:
1/3 cup brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. melted butter or margarine
Frosting:
1/4 cup (4 tbsp.) butter or margarine
1/2 cup brown sugar, packed
2 tbsp. milk
1/4 tsp. vanilla extract
dash salt
1/4-3/4 cup sifted confectioners' sugar


Recipe



Heat oven to 350º F. (175º C).
Rolls: In a small saucepan, heat milk and 2 tbsp. butter just until warm (120 - 130° F.) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a 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 12×10" rectangle. In a 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 a sharp serrated knife, gently cut roll into 12 (1") slices. Place rolls cut-side-up in greased 9x9" baking pan. Cover and let rise until nearly doubled, 30 - 45 minutes. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 - 15 minutes.
Icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and cool mixture slightly. Stir in vanilla, salt and confectioners' sugar. Beat with an electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency. Drizzle icing over warm rolls.
Makes 12 rolls.