Monday, October 25, 2010

Pumpkin Cinnamon Rolls with Carmel Frosting

Stop what you are doing right now and GO MAKE THESE CINNAMON ROLLS!!!!!!!!!

They are THAT GOOD!!!!

I made them for a bake sale at work, and haven't heard a complaint yet. :) I saved a few "ugly" ones for myself and it was the best breakfast I've had in a while! They are pumpkin-y, but not over the top. If you're looking for something different, this is definitely it.

I will be making these for years and years to come--no joke!

Pumpkin Cinnamon Rolls with Carmel Frosting
The Girl Who Ate Everything
(my notes in green)

1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast (2 1/4 teaspoons if you use yeast in a jar)
2 cups bread flour (you can use regular all purpose flour (I did!!) but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter

1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners' sugar


1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. (I did this in the microwave and it worked just fine.) In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

2. Add half of the flour 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 (VERY!!)). Turn into lightly greased bowl, then grease surface of dough lightly. (I just sprayed my bowl with non-stick cooking spray, then sprayed the top of the dough a little bit.)

3. Cover and let rise in warm place until doubled, about 1 hour. (I like to run a kitchen towel under really hot water, ring it out, then place it over the bowl. This keeps some heat inside the bowl and helps the dough rise.) Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. (I used a ton of flour to knead the dough--just keep adding flour until it's not as sticky and makes a nice smooth ball of dough.) Roll dough into 12x10 inch rectangle.

4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. (I've tried both ways, but it's much easier to just spread on butter out of a tub-just like you're spreading it on a piece of bread. I don't notice a difference.) Sprinkle with brown sugar mixture. Beginning with long side of dough (I think I began with the short side... whoops!), roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 11X17 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. (Mine was definitely closer to 45. Maybe even an hour.)

5. Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.

Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

Note: When making the frosting, try not to knock over your bowl, spilling sticky carmel sauce all over your kitchen rug and cracking your bowl in half.... Just sayin...

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