Pumpkin Cinnamon Rolls with Caramel Frosting


1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice [includes:clove, nutmeg, ginger and cinnamon]
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast [2.25 tsp]
2 cups AP flour 
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter

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

Directions

1. In small bowl, heat milk and 2 tablespoons butter in microwave just until warm and butter is almost melted [about 20-25 seconds.] Stir. 
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. In 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.

3. Cover and let rise in warm place until doubled, about 1 hour [ or about 30-40 minutes in oven with ONLY oven LIGHT on]. 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. Roll dough into 12x10 inch rectangle.

4. In 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 sharp knife, cut roll into 12 1  inch slices. Place rolls, cut side up, in 2 greased 9 inch Pie Plates.

5. Bake rolls at 350 degrees about 15-20 minutes or until golden. Cool on 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, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.


My intention with these is to see how they work if I go through steps 1-4, then put them in the fridge, tightly covered, overnight and bake them up in the morning for the kiddies, since, I am just not a morning person, and especially not a "wake up extra early and let the bread rise" kind of girl. I'll post afterward and let you know how it works out, for any of you who are like me and have an easier time doing the prep work the night before.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!

Contact Me

feel free to email me at:asteentierney@gmail.com