I have a new obsession with pumpkin flavored/scented anything! While I’m not too into orange as a color, the smell is just heavenly … and that’s exactly what my apartment smelled like after I made these delicious delicacies!
Pumpkin Cinnamon Rolls
2 ¾ – 3 ¼ c. all purpose flour, divided
¼ oz. active dry yeast
½ c. solid pack pumpkin
2/3 c. milk
2 T. sugar
4 T. butter, divided
½ t. salt
1 egg, beaten
½ c. packed light brown sugar
1 t. ground cinnamon
2 T. butter
¼ c. packed light brown sugar
1 T. milk
¼ t. vanilla extract
dash of salt
¼ – 1/3 c. powdered sugar
In a bowl, combine 1 ½ c. flour and yeast, set aside.
In a saucepan, heat and stir pumpkin, milk, sugar, 2 T. butter and salt until warm (120-130 degrees) and butter is almost melted.
Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds, and high speed for 3 minutes.
Stir in enough flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Remove from bowl and roll into a 12×10” rectangle.
Melt remaining butter and brush on dough. Combine brown sugar and cinnamon, sprinkle over dough.
Roll dough, jellyroll style, starting with the longer side.
Cut into 12 slices (1” each).
Place rolls, cut side down, in a greased 9×13” baking pan (I recommend using glass.)
Cover and let rise until doubled, about 30 minutes.
Bake at 375 degrees for 20-25 minutes, or until golden brown.
Cool on a wire rack.
Melt the butter in a saucepan, stir in brown sugar and milk.
Cook and stir over medium-low heat for 1 minute.
Stir in vanilla, salt and ¼ c. powdered sugar. Beat until well blended. Add more powdered sugar if necessary to reach desired consistency.
Drizzle over rolls.