Yum. Yum. Try them soon. The end.
The ingredients:
ROLLS:
2 Tbs. yeast
1/2 cup warm water (110-120 degrees F)
1/2 cup canned pumpkin
2/3 cup sugar
1/2 tsp. salt
1 egg, beaten
1/4 cup melted butter
couple drops of orange food coloring (if desired)
1/4 tsp. ground cloves
1 tsp. cinnamon
3-1/2 - 5 cups all purpose flour
FILLING:
2 Tbs. butter, melted
1/2 cup packed brown sugar
1-2 Tbs. cinnamon (I used 2 Tbs., but got feedback that that amount might be too much for some people. If you're nervous about it being too spicy, then I recommend using only 1 Tbs. instead)
CARAMEL FROSTING:
1/4 cup butter
1/2 cup packed brown sugar
2 Tbs. milk
1/4 tsp. vanilla
pinch of salt
1/2-3/4 cup powdered sugar
Directions:
ROLLS: Dissolve yeast in warm water. Wait 5 minutes. Add pumpkin, sugar, salt, egg, melted butter, food coloring (if using), cloves, and cinnamon; mix well. Slowly add flour 1 cup at a time until dough is smooth and elastic. (for me it only took 3-1/2 cups to get to that point). Turn into a lightly greased bowl, cover, and set in a warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough into a large rectangle.
FOR FILLING: Brush dough with 2 tablespoons melted butter. In a small bowl, combine brown sugar and cinnamon, then sprinkle evenly over butter.
Starting with the long side of the rectangle, roll up jelly-roll style. Pinch seams to seal, then using a sharp serrated knife trim off any excess dough at either end, then cut rolls into about 12 1-inch slices. Place rolls cut side up in a greased 9 x 13-inch baking pan. Cover and let rise until double, 30-45 minutes (it was cold the day I made these, so it took them significantly longer than that to raise).
Bake rolls at 350 degrees for 15-20 minutes or until golden brown.
CARAMEL FROSTING: In a small saucepan, heat butter until melted. Stir in brown sugar and milk, then cook over medium-low heat for 1 minute. Transfer to small bowl and cool mixture for about 10 minutes. Stir in vanilla, salt, and powdered sugar. Beat with electric mixer until well blended.
If necessary, add more sugar for desired consistency. Drizzle caramel frosting on rolls as soon as they come out of the oven. Let cool until warm, then add the rest of the frosting. Makes about 12 servings.
Enjoy!
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Click here for printable recipe.
The ingredients:
ROLLS:
2 Tbs. yeast
1/2 cup warm water (110-120 degrees F)
1/2 cup canned pumpkin
2/3 cup sugar
1/2 tsp. salt
1 egg, beaten
1/4 cup melted butter
couple drops of orange food coloring (if desired)
1/4 tsp. ground cloves
1 tsp. cinnamon
3-1/2 - 5 cups all purpose flour
FILLING:
2 Tbs. butter, melted
1/2 cup packed brown sugar
1-2 Tbs. cinnamon (I used 2 Tbs., but got feedback that that amount might be too much for some people. If you're nervous about it being too spicy, then I recommend using only 1 Tbs. instead)
CARAMEL FROSTING:
1/4 cup butter
1/2 cup packed brown sugar
2 Tbs. milk
1/4 tsp. vanilla
pinch of salt
1/2-3/4 cup powdered sugar
Directions:
ROLLS: Dissolve yeast in warm water. Wait 5 minutes. Add pumpkin, sugar, salt, egg, melted butter, food coloring (if using), cloves, and cinnamon; mix well. Slowly add flour 1 cup at a time until dough is smooth and elastic. (for me it only took 3-1/2 cups to get to that point). Turn into a lightly greased bowl, cover, and set in a warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough into a large rectangle.
This is where I decided to add the food coloring to give it a little festive autumn flair.
FOR FILLING: Brush dough with 2 tablespoons melted butter. In a small bowl, combine brown sugar and cinnamon, then sprinkle evenly over butter.
Starting with the long side of the rectangle, roll up jelly-roll style. Pinch seams to seal, then using a sharp serrated knife trim off any excess dough at either end, then cut rolls into about 12 1-inch slices. Place rolls cut side up in a greased 9 x 13-inch baking pan. Cover and let rise until double, 30-45 minutes (it was cold the day I made these, so it took them significantly longer than that to raise).
Bake rolls at 350 degrees for 15-20 minutes or until golden brown.
CARAMEL FROSTING: In a small saucepan, heat butter until melted. Stir in brown sugar and milk, then cook over medium-low heat for 1 minute. Transfer to small bowl and cool mixture for about 10 minutes. Stir in vanilla, salt, and powdered sugar. Beat with electric mixer until well blended.
If necessary, add more sugar for desired consistency. Drizzle caramel frosting on rolls as soon as they come out of the oven. Let cool until warm, then add the rest of the frosting. Makes about 12 servings.
Enjoy!
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