Prep 2 hrs
Cook 10 mins
Heres a new look at an old favorite. Yumm. I used 1 1/2 tsp cinnamon and 1/3 tsp of nutmeg, 1/2 a cup of brown sugar and a really good handful of raisins (not originally ask for at all). After all, isn't it the good stuff in the middle that makes a cinnamon bun?
- 78.07 ml milk
- 29.58 ml butter
- 118.29 ml canned pumpkin or 118.29 ml mashed cooked pumpkin
- 29.58 ml sugar
- 2.46 ml salt
- 1 egg, beaten
- 7.08 g package dry yeast
- 236.59 ml unbleached all-purpose flour
- 236.59 ml bread flour
- 78.07 ml brown sugar, packed (or more if you like)
- 7.39 ml ground cinnamon (or more if you like)
- 118.29 ml golden raisin (or more if you like)
- 29.58 ml melted butter
- 59.14 ml butter
- 118.29 ml brown sugar, packed
- 29.58 ml milk
- 1.23 ml vanilla
- 0.25 ml salt
- 118.29-177.44 ml sifted confectioners' sugar
- In small saucepan, heat milk and 2 tablespoons butter just until warm (120-130 degrees) 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 12x10 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. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
- In small saucepan, heat butter until melted. Stir in brown sugar and milk.
- Stir in brown sugar and milk. Cook over medium low heat 1 minute.
- Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
The first time I made these I followed the receipt except for the raisins. They came out very good but I was disappointed about them not having a pumpkin taste. So, the next time instead of just canned pumpkin I used the canned pumpkin pie mix. The difference was amazing and they had a nice pumpkin pie type flavor too. I used homemade cream cheese frosting instead of the Carmel. Everyone in my family loves them.
Made an almost identical recipe from http://www.recipegirl.com/2009/01/02/amish-pumpkin-cinnamon-rolls-with-caramel-icing/ yesterday and loved them. I added 1/2 tsp pumpkin pie spice to flour mixture and 1/2 cup chopped pecans to filling. I think the pecans and icing really make these rolls.
It's a tradition of my husband's family to have pilsbury cinnamon rolls out of the can the day after Thanksgiving and Dec. 26. We made these on our own Thanksgiving night and they were ready to eat the next morning. They were excellent and moist. The frosting was too sweet, so for Christmas we'll make less. We're also going to try mixing in some pumpkin with the brown sugar mixture for the centers to hopefully give them a little more pumpkin flavor.