Sunday morning is the perfect time to put a little extra effort into breakfast. Luckily today Penny woke me up bright and early to get started. Actually not bright at all as it was pre-dawn. But, no complaining this morning. I needed all those hours to get the Pumpkin Cinnamon Rolls ready.
I got the cinnamon roll recipe from The Girl Who Ate Everything. Click on that link if you want the recipe and her PMS story. All I suffered from was a little tiredness from being up so early. But after a cup of coffee and a bowl of O’s I was ready to go. Penny was ready to help to and all she needed was some raisin bran. Penny is a big fan of dumping the dry ingredients which I allowed her to do. She’s usually pretty good with it, although today she dumped some spices on the counter. No big deal. She’s also pretty handy with a rolling-pin.
I am pretty sure this is the first time I have ever attempted to make homemade cinnamon rolls. If I did make them before it was a long time ago. These came out pretty amazing. Another winner!
- 1/3 cup milk
- 2 tablespoons butter
- 1/2 cup canned pumpkin
- 2 tablespoons sugar
- 1/4 teaspoon nutmeg
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 (1/4 ounce) package dry yeast
- 2 cups bread flour (you can use regular all-purpose flour but bread flour makes them lighter) (I used Bread Flour)
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
- 1/4 cup butter
- 1/2 cup brown sugar, packed
- 2 tablespoons milk
- 1/4 teaspoon vanilla
- 1/4 teaspoon pumpkin pie spice
- 1 dash salt
- 3/4 cup sifted confectioners’ sugar (Sifted? Yeah, I didn’t do that, though this may make the frosting less thick)
- In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
- Add half of the flour 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. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12×10 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 jelly roll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
- Bake rolls at 350 degrees about 15-20 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.
- For the Caramel Frosting: 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, pumpkin pie spice, salt, and confectioners’ sugar. Beat with electric mixer until well blended. If necessary, add more confectioners’ sugar for desired consistency.