Friday, October 1, 2010

Pumpkin Pie Cinnamon Rolls with Caramel Icing!

Yes, You just read that. Yes, It's true. I made those. Yes, they are fantastic! Yes I'm going to have one and then watch the boys devour them. It's the circle of life my friends.I have always wanted to make cinnamon rolls. Not the kind out of a can either. Nothing against Pillsbury or anything, they make some fantastic products. I just want to be an independent woman, is that okay? Geesh.. No can for this gal! I always hate opening them anyways. I'm afraid I'll shoot my eye out or something ;)

The other day when I was making my fresh pumpkin puree, I was thinking about all the things I could make and WANT to make with my pumpkin. First thing that popped into it was pumpkin cinnamon rolls. I've never made them from scratch before, and everything is better with pumpkin, right? So I found a really great dough recipe and tweaked it just the slightest bit, and went from there!

My first batch! Not so bad huh?

Pumpkin Cinnamon Rolls with Caramel Icing

Dough -recipe adapted from Cook Local
I package active dry yeast (2 TB)
1/3 C warm water
1 TS white granulated sugar
3 1/4 C all purpose flour
pinch of salt
1 C pumpkin puree, fresh or canned. I used FRESH :)
1 TS pure vanilla extract
1 egg
3 TS ground cinnamon
1 TS ground nutmeg
1 TS ground ginger
1/2 C light brown sugar

1 1/3 C packed light brown sugar
3 TB ground cinnamon
1/3 C margarine, room temp

Icing -recipe adapted from Taste of Home
2 TB unsalted butter
1/4 C light brown sugar
1 TB milk
pinch of salt
1 TS pure vanilla extract

Place warm water into a large mixing bowl - I used my stand mixer you can too, add 1 teaspoon of sugar, and the yeast. Let stand for 7 minutes. Mix in the flour, salt, spices, and sugar on low until all combined. Add in the egg and the pumpkin and mix until the dough comes together. It should be a bit sticky. This is okay! Grease a large bowl and place dough into bowl. Turn to coat in oil and cover with a towel and let sit in warm area for one hour or until dough has doubled in size. Punch the dough down and let rise while you flour your working surface. Roll out to approximately 14x21 inches. Mix all of the filling ingredients together on medium speed in a large bowl. I used my hand mixer for this. Once combined, gently spread onto dough.

Starting at the long end, roll the dough, trying to prevent any large air gaps. Pinch ends to seal and cut into 1 inch rounds. Grease a baking dish on bottom and up sides. Lay the rounds cut side down and leave plenty of space on all sides. Preheat your oven to 350 degrees. Cover the rolls with a towel and let stand for 45 minutes or until rolls have risen enough that they have expanded to fill pan. Bake 20-25 minutes.

To make your icing, Melt the butter in a saucepan on medium low heat. Once melted, add in the brown sugar and the milk. Whisk together, and keep stirring for one minute. Turn heat to low, and add in salt and vanilla. Let cook an additional 45-60 seconds. Turn heat off. Sauce will thicken. Drizzle over rolls IMMEDIATELY. Best served warm! You can also bake half of them, and save the remaining half for breakfast in the morning! Just cover with plastic wrap, put in the fridge, and then get your sleepy butt up in the morning, sit these babies out for 20 minutes, slap 'em into the oven, bake as directed and there ya go - warm, ooey, gooey, breakfast goodness!

So good! I can't wait until you guys try them. Happy Fall!!!

No comments:

Post a Comment