Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pumpkin Cinnamon Rolls




Source of Recipe


internet


List of Ingredients




3 tsp. active dry yeast
1/4 c. warm water
1 tsp. sugar
1/2 c. slightly warm buttermilk
2 tsp. vanilla
1 egg
1 1/2 c. canned pureed pumpkin (not pumpkin pie mix)
1/2 c. brown sugar
1 tsp. salt
1 tsp. cinnamon
7 c. flour, about
canola oil

Filling:
1/2 c. melted butter
1/2 c. sugar
1/2 c. packed brown sugar
2 T. cinnamon
1/2 c. currants

Glaze:
1 T. butter
1 T. milk
1 1/2 c. powdered sugar
2 T. or so, boiling water
1 tsp. vanilla

Proof the yeast in the warm water with sugar, until it expands, about 5 minutes. Blend together the buttermilk, vanilla, egg, pumpkin puree, sugar, salt and cinnamon in a large bowl. Stir in yeast mixture and then the flour, 1/2 c. at a time. Work the mixture, slowly adding flour, until a soft dough forms and cleans the side of the bowl as you work. Turn dough onto a floured board; knead until springy and smooth. This takes at least 5 minutes. Just add a T. of flour at a time to keep dough from sticking. Use a little canola oil to grease a bowl. Place dough in bowl, turning to oil top. Let rise in a warm place about 1 1/2 to 2 hours. The longer rising time is normal, due to the heaviness of the pumpkin. Plump the currants by soaking them briefly in hot water, drain well. Divide the dough into 2 equal portions. Pat or roll out to a thick rectangle, about 8x12". Spread with half the melted butter. Combine sugars, cinnamon and currants; sprinkle half of this mixture over melted butter - press in to dough slightly. Roll dough up; cut into about 9 thick rolls. Lay rolls on greased baking sheet. Repeat with remaining dough and ingredients. Cover loosely with plastic wrap and set aside to rise until doubled, about 45 minutes. Preheat oven to 350F. bake rolls 22-25 minutes. Remove from oven to cool for 20 minutes. Make the glaze: Warm the butter and milk together in a microwave for 30 seconds. Add powdered sugar, stirring well. Add boiling water and vanilla, whisking until smooth. Pour glaze over the just barely warm rolls. If you add the glaze to hot rolls, it will melt quickly and not stick. Makes about 18 large, divine, Pumpkin Cinnamon rolls.


Recipe