Amish Pumpkin Cinnamon Rolls with Caramel Frosting
Created by kberry on October 16, 2011
- Servings: 12
- Prep Time: 2h
- Cook Time: 20m
- Recipe #657
Ingredients
- For Dough:
- 1/3 cup milk
- 2 tablespoons butter
- 1/2 cup canned pumpkin or mashed cooked pumpkin
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 package dry yeast
- 1 cup unbleached all-purpose flour
- 1 cup bread flour
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- For Caramel Frosting:
- 4 tablespoons butter
- 1/2 cup brown sugar, packed
- 2 tablespoons milk
- 1/4teaspoon vanilla
- Pinch salt
- 3/4 cup confectioner's sugar, sifted
How to Make
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Step 1: For Dough: In small saucepan, heat milk and butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly.
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Step 2: In large mixer bowl, combine pumpkin, sugar and salt.
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Step 3: Add milk mixture to pumpkin and beat with electric mixer until well mixed. Beat in egg and yeast.
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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).
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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.
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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.
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Step 7: On lightly floured surface, roll dough into 12x10-inch rectangle.
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Step 8: In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.
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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.
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Step 10: Preheat oven to 350 degrees F. Cover rolls and let rise until nearly doubled, 30 to 45 minutes.
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Step 11: Bake rolls at 350 degrees F for about 20 minutes or until golden.
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Step 12: Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
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Step 13: For Caramel Frosting: In small saucepan, heat butter until melted.
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Step 14: Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture.
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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.
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Step 16: Drizzle caramel frosting over cinnamon rolls.
Nutritional Facts
- 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