Pumpkin Cinnamon Rolls
Source of Recipe
All Things Home
List of Ingredients
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin or mashed, cooked pumpkin
2 tablespoons sugar
1/2 teaspoon salt
1 beaten egg
1 package active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Caramel Icing (recipe follows)
Recipe
1. In a small saucepan, heat the milk and the 2 tablespoons butter till just
warm (120 to 130) and butter almost melts, stirring constantly. In a large
mixing bowl, combine pumpkin, sugar and salt. Add the milk mixture; beat
with electric mixer till well mixed. Beat in egg and yeast.
2. In a medium mixing bowl, stir together the unbleached flour and bread
flour. Add half of the flour mixture to the pumpkin mixture. Beat mixture on
low speed for 5 minutes, scraping sides of bowl constantly.
3. Add remaining flour mixture; mix thoroughly (dough will be very soft).
Turn into a lightly greased bowl; grease surface of dough lightly. Cover and
let rise in a warm place till doubled (about 1 hour).
4. Grease two 8x1 1/2-inch round baking pans or an 11x7x1 1/2-inc h baking
pan. Set aside.
5. Punch the dough down. Turn onto a floured surface. Knead a few turns to
form a smooth dough, sprinkling with enough of the additional flour to make
the dough easy to handle. On a lightly floured surface, roll the dough to
form a 12x10-inc h rectangle.
6. In a small mixing bowl, combine brown sugar and cinnamon. Brus h surface
of dough with the melted butter. Sprinkle the dough with the brown sugar
mixture. Roll up, jelly-roll style, starting from one of the long sides.
Pinch long edge of roll to seal.
7. Cut the roll of dough crosswise into 12 pieces. Arrange the pieces, cut
sides up, in prepared baking pan(s). Cover; let rise till nearly doubled (30
to 45 minutes).
8. Bake in a 350 oven for 20 to 25 minutes or till done.
9. Immediately remove rolls from pan(s) to wire rack(s). Cool for 10 to 15
minutes. Meanwhile, prepare Caramel Icing; drizzle over rolls. Makes 12
rolls.
Caramel Icing: In a small saucepan, heat 1/4 cup butter till melted. Stir in
1/2 cup packed brown sugar and 2 tablespoons milk. Cook the icing mixture
over medium-low heat for 1 minute. Transfer to a medium mixing bowl. Cool
the icing mixture. Add 1/4 teaspoon vanilla and a dash salt. Add 1/2 to 3/4
cup sifted powdered sugar. Beat with an electric mixer till the icing
mixture is well blended. If necessary, beat more powdered sugar into the
icing to make a drizzling consistency.
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