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Pumpkin Cinnamon Rolls
Source of Recipe
TOH
List of Ingredients
2 3/4 to 3 1/4 cups all-purpose flour,
divided
1 package (1/4 ounce) active dry yeast
1/2 cup cooked or canned pumpkin
2/3 cup milk
4 tablespoon butter or margarine, divided
2 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
Caramel Frosting
2 tablespoon butter or margrine
1/4 cup packed brown sugar
1 tablespoon milk
1/4 to 1/3 cup confectioners' sugar
1/4 teaspoon vanilla extract
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 tablespoons butter.
sugar and salt until warm (120°-130°) and
butter is almost melted. Add to 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 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 12in. x 10-in.
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-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
1/4 cup confectioners' sugar, vanilla and
salt; mix until smooth. Add more sugar, if
necessary, to achieve desired consistency.
Drizzle over rolls. Yield: 1 dozen.
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