Pumpkin Cinnamon Rolls

Go beyond pie. Bake spicy, sweet pureed pumpkin into sweet rolls and drizzle with caramel frosting.

Pumpkin Cinnamon Rolls
· ½ c. sugar
· 3 T. yeast
· ½ c. oil (I used ¼ cup)
· ¾ c. warm water
· ½ c. canned pumpkin
· 2 eggs (2 T. dry egg powder and NO WATER)
· 1 t. salt
· ¼ t. ground cloves
· 1½ t. cinnamon
· 5 – 5½ c. flour (Use at least 1½ C. whole wheat flour)
· ¼ melted or softened butter, to spread on the dough
· 2 T Cinnamon
· ½ c. packed Brown Sugar

Caramel Topping:
(Make this while Cinnamon Rolls are resting or baking.)
· ¼ c. butter
· ½ c. packed Brown Sugar
· 3 T milk
· ¼ t. vanilla
· ¾ c. powdered Sugar
· pinch of salt

1. Mix sugar, yeast, oil, water and pumpkin. Let stand 15 minutes while getting your other ingredients Add eggs, salt, cloves, cinnamon, flour and knead 5 minutes. (Dough maybe sticky make sure you don’t add too much flour, a good test is to dip your fingers in flour and touch the dough. If it sticks you need more flour, if it doesn’t then it is good. Make sure you spray your hands and countertop with a non-stick spray when you are getting the dough out of your bowl)
2. Roll to rectangle ¼” thick
3. Spread butter on dough
4. Combine cinnamon and brown sugar and sprinkle on top of butter
5. Roll up the cinnamon rolls and cut in 1″ thick slices with string or knife.
6. Place on greased (I use Reynolds quick release foil or parchment and don’t grease the pan or have any clean up) cookie sheet and let rest 15 minutes, or more.

7. Bake 400 degrees for 10-12 minutes or until golden brown.

8. Meanwhile, make your Caramel Topping by melting the butter in a saucepan. Stir in Brown sugar plus milk and cook on low for 1 minute. Cool slightly (just so it is not HOT) and add vanilla, sugar, and salt. Stir with Wisk until well blended. Drizzle/spread rolls with frosting when they come out of the oven.

9. Frost, and eat warm. Rolls may be re-warmed in the microwave for 10 seconds.

If you want to make the dough entirely whole wheat, simply replace the white sugar with brown sugar and add in ¼ c. gluten to the dough.


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