Amish Pumpkin Cinnamon Rolls with Caramel Frosting
"I have not yet tried these but Boy they sure look good! I will be making these for my Thanksgiving company! Breakfast couldn't get yummier than caramel topped cinnamon rolls! To make cinnamon rolls healthier and a lot tastier, this recipe for Amish Pumpkin Cinnamon Rolls with Caramel Frosting adds canned pumpkin (or fresh cooked pumpkin) to the batter. This recipe came from Recipe Lion Prep time is approximate. Cook time does not include cooling time."
Ingredients
Nutritional
- Serving Size: 1 (83.2 g)
- Calories 298.7
- Total Fat - 10.4 g
- Saturated Fat - 2 g
- Cholesterol - 16 mg
- Sodium - 137.6 mg
- Total Carbohydrate - 46.6 g
- Dietary Fiber - 2.2 g
- Sugars - 18.8 g
- Protein - 4.9 g
- Calcium - 35.6 mg
- Iron - 1.7 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
For Dough: In small saucepan, heat milk and butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly.
Step 2
In large mixer bowl, combine pumpkin, sugar and salt.
Step 3
Add milk mixture to pumpkin and beat with electric mixer until well mixed. Beat in egg and yeast.
Step 4
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).
Step 5
Turn dough into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
Step 6
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.
Step 7
On lightly floured surface, roll dough into 12x10-inch rectangle.
Step 8
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.
Step 9
Beginning with long side of dough, roll up jelly roll style. Pinch seam to seal. With sharp knife, cut roll into 12 slices, about 1 inch wide each. Place rolls, cut side up, in greased 9x9-inch baking pan.
Step 10
Preheat oven to 350 degrees F. Cover rolls and let rise until nearly doubled, 30 to 45 minutes.
Step 11
Bake rolls at 350 degrees F for about 20 minutes or until golden.
Step 12
Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
Step 13
For Caramel Frosting: In small saucepan, heat butter until melted.
Step 14
Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture.
Step 15
# Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
Step 16
Drizzle caramel frosting over cinnamon rolls.
Tips
No special items needed.