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Amish Pumpkin Cinnamon Rolls

By Emi Cordill on Saturday, October 19, 2013 at 1:55pm

1/3 cup milk
2 tbsp. Butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tbsp. Sugar
1/2 tsp. Salt
1 egg, beaten
1 package dry yeast ( 1 Tablespoon)
1 cup unbleached all purpose flour
1 cup bread flour1/3 cup brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. melted butter

Caramel frosting (recipe follows)

In small saucepan, heat milk and 2 tbsp.butter just until warm (120-130degrees) and butter is almost melted, stirring constantly.
In large mixer bowl, combine pumpkin, sugar and salt.
Add milk mixture and beat with electric mixer until well mixed.
Beat in egg and yeast. 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.
Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down.
Turn onto floured surface.
Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.
On lightly floured surface, roll dough into 12×10 inch rectangle.
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 greased 9 inch square baking pan.
Cover and let rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden.
Flip the pan over to remove the rolls and place on waxed paper-lined wire rack.
Cool 10 to 15 minutes.
You end up frosting the bottom side of the rolls.
Drizzle with Caramel frosting.
Makes 12 rolls

Amish Pumpkin Cinnamon Rolls was last modified: by

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