This is a recipe I discovered
via Pinterest & I knew I had to try it right when I saw it. Just the fact that these were
pumpkin cinnamon rolls was enough to convince me, but when I saw that it was an Amish recipe I knew it it would be even better. I have loved Amish baking ever since having some of it while visiting family in Ohio. The dough mixed up really quickly & easily in the standing mixer, using the hook attachment and after it was kneaded it felt perfect! For recipes like this I am so in love with the Kitchen Aid!!! I do have to say that I think my favorite part of these is probably the caramel icing. I had never tried a recipe like this one before, but it turned out so good. I know I will be using this same icing on other things in the future. So good!
To make the dough...
1/3 cup milk
2 Tablespoons butter
1/2 cup canned pumpkin puree
2 Tablespoons sugar
1/2 teaspoon salt
1 large egg
1 package active dry yeast
2 cups all-purpose flour
In a small saucepan, heat milk and butter just until warm and butter is almost melted, stirring constantly. Remove from heat & set aside.
In large mixer bowl, combine pumpkin, sugar and salt. Add the milk mixture and beat until well mixed. Beat in the egg and yeast. Add half of flour mixture to pumpkin mixture. Beat on low speed for 5 minutes (I used the hook on a standing mixer). Be sure to scrape the sides of bowl as needed. Add the 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, for about an hour.
Punch the 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. On lightly floured surface, roll dough into 12x10-inch rectangle.
To make the cinnamon filling...
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 Tablespoons butter, melted
In a 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 a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.
Cover and let rise until nearly doubled, approx. 30 minutes.
Preheat oven to 350°F. Bake rolls for about 20 minutes, or until golden. Allow to cool for 10- 15 minutes.
It is time to make
the caramel icing...
4 Tablespoons butter
1/2 cup brown sugar, packed
2 Tablespoons milk
1/4 teaspoon vanilla extract1/4 teaspoon salt
1/2 to 3/4 cup powdered sugar
In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing bowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.
Drizzle this most delicious icing all over the warm pumpkin cinnamon rolls.
These are best served warm, right from the oven! YUMM!!
