Amish Pumpkin Cinnamon Rolls with Caramel Frosting

Amish Pumpkin Cinnamon Rolls with Caramel Frosting


We would like to share another pumpkin recipe, this time from Patty at Morning Ramble. She first shared this on her blog back in 2006. I”m very excited to try this recipe because I’ve never made a yeast bread with pumpkin. I don’t know about anyone else, but these look incredible. I can’t wait to try them. Make sure you stop by Patty’s site and say hi, then check out more photos on the prep of these rolls. Thanks, Patty!

Here is a recipe we make often during the autumn. Our family loves it. The grown children now bringing our grandchildren over when I make them, so that three generations sit together enjoying them.

Amish Pumpkin Cinnamon Rolls with Caramel Frosting

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 flour
1/3 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 doughwith 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 withCaramel frosting.
Makes 12 rolls.

CARAMEL FROSTING
1/4 cup (4 tbsp.)butter
1/2 cup brown sugar, packed
2 tbsp. milk
1/4 tsp. vanilla
Dash salt
1/2 to 3/4 cup sifted confectioners’ sugar.

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 dough after it has risen
just baked
flipped out of the pan and ready to frost
All ready to eat. Really good while they are still warm !

http://morningramble.blogspot.com/
 

Kimara

3 Comments

  1. Just wanted u to know that I have a batch of this rising right now. Sounded so yummy. thanks

  2. How exciting to see that one of Patty’s recipes is posted today on Wee Folk Art!

    LaTeaDah

  3. Oh my! These look unbelievable!!! This recipe combines two of my favorite things – pumpkin and cinnamon rolls. Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *