Tuesday, September 23, 2014

Pumpkin Cinnamon Rolls with Caramel Frosting

Second proofing

Baked and frosted hot

Tomorrow is a random pot luck at work. The theme is chili and I' m not a huge fan but I came home this afternoon and began this recipe for rolls taking several recipes and picking what I thought was the best combo. While as I write this I have not tasted one yet, they look amazing. 


Here’s what you will need:

Dough:

¼ ounce package yeast

½ cup warm water ( I did not think this was enough fluid but I like my dough sticky so..)

½ cup scalded milk

¼ cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 cup canned pumpkin puree

½ teaspoon pumpkin pie spice

¼ teaspoon ground nutmeg

¼ teaspoon ground clove

1 egg

4 – 5 cups all-purpose flour

Filling:

½ cup softened butter, plus more for pan

3/4 cup sugar, plus more for pan

¼ cup brown sugar

2 tablespoons ground cinnamon

1 teaspoon pumpkin pie spice

In a small bowl, dissolve yeast in warm water and set aside. In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon. Attach the bowl to the mixer with the dough hook attached. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead with dough hook for about 5 minutes. (If not using a stand mixer, knead dough on lightly floured surface for 5 to 10 minutes.) Place in well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. In a small bowl, mix together sugar, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of 13 x 9 baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Preheat oven to 350 degrees F.

Bake for about 30 minutes or until nicely browned.

For the frosting:

– 4 Tablespoons unsalted butter

– ½ cup light brown sugar, packed

– 2 Tablespoons milk

– 1/4 teaspoon vanilla extract

– dash salt

– ½ cup powdered sugar

Put everything except powdered sugar in a small pan and combine cooking for 1 minute. Let cool and scrape into mixer bowl. Beat at medium speed adding powdered sugar till light in color. Spoon over warm rolls. 

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