Tuesday, April 20, 2010

Amish Pumpkin Cinnamon Rolls with Caramel Icing

Carson and I are joining some friends for breakfast tomorrow morning so I wanted to take a special treat. This recipe has been in my "Want to Make" list for a long time now. I love pumpkin and I love cinnamon rolls so I just knew this was going to be a good recipe! They turned out fabulous! I hope our friends don't mind that one is missing, but I had to try it before I blogged about it right? I mean, it wasn't my fault...I had too! :) The are simply delicious and the recipe makes a very generous amount of caramel icing, which I don't think anyone will complain about. This is definitely a keeper!

Amish Pumpkin Cinnamon Rolls with Caramel Icing
Source: Recipe Girl

1/3 c. milk
2 T. butter
½ c. canned pumpkin
2 T. sugar
½ t. salt
1 large egg, beaten
1 pkg. active dry yeast
1 c. all-purpose flour
1 c. bread flour

1/3 c. brown sugar, packed
1 t. cinnamon
2 T. melted butter

4 T. butter
½ c. brown sugar, packed
2 T. milk
¼ t. vanilla extract
dash of salt
½ to ¾ c. powdered sugar

1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.

2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 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.

3. 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.

4. In a 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 jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Cool 10 to 15 minutes.

7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

8. Drizzle icing over warm rolls.

Yield: 12 rolls

Cooking Tips

*If you’d like to begin preparing these the night before… Follow directions through step four, cover and refrigerate overnight. Take out in the morning and continue with step 5.

**If you’re lacking a warm place for rising, use your oven. Turn on the oven light. Then set your oven to 400 degrees for one minute. Turn it OFF and then place your pan inside the warmed oven. Make sure you have turned off your oven!

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