Pumpkin Cinnamon Rolls with Caramel Frosting
Category: Dessert | Cuisine: Amish
Pumpkin Cinnamon Rolls with Caramel Frosting
This week’s recipe comes from the kitchen of Alta Kay Schrock, and it could not have come at a better time. It suits this week’s letter about baking day, and with the first cool mornings of Fall here at last, a pan of pumpkin cinnamon rolls is about the coziest thing a kitchen can turn out. The pumpkin keeps the dough soft and gives it a warm golden color, and the caramel frosting melts down into every swirl while the rolls are still warm. Alta Kay has a tip worth keeping. As soon as the rolls are frosted, lift them out of the pan and tuck them into a covered container, and they will stay moist for several days. That makes them a good pan to bake on Saturday for Sunday morning, or to carry to a neighbor who could use something warm. If you like, part of the flour can be whole wheat.
Recipe by Scott
Cook
25 min
Ingredients
Instructions
- 1
Heat milk and butter just until the butter is melted.
- 2
Let cool until lukewarm, about 110°, then stir in the yeast and let stand about 5 minutes, until foamy.
- 3
In a bowl, combine pumpkin, sugar and salt.
- 4
Add the milk and yeast mixture.
- 5
Beat well with mixer.
- 6
Beat in eggs.
- 7
Add 1/2 of flour to the pumpkin mixture.
- 8
Beat well.
- 9
Add remaining flour, mix well.
- 10
Dough will be soft.
- 11
Cover, let rise in a warm place until double in size, about 1 hour.
- 12
Punch down and roll out into a rectangle about 12 x 18 inches.
- 13
Spread with softened butter and sprinkle with brown sugar and cinnamon.
- 14
Roll up, starting from the long side, and cut into 12 slices, about 1 1/2 inches thick.
- 15
Place in a greased 9x13 pan and let rise about 30 minutes.
- 16
Bake at 350° for 20 to 25 minutes, until lightly browned.
- 17
Make the frosting while the rolls bake.
- 18
Frost the rolls while they are still warm, then take them out of the pan and put in Tupperware containers as soon as possible.
- 19
Keeps moist for several days.
- 20
Can use some whole-wheat flour in place of part of the flour with this recipe.
- 21
Boil together brown sugar and butter for 1 minute, stirring constantly.
- 22
Stir in cream and bring back to a boil.
- 23
Remove from heat and let cool until lukewarm, about 10 minutes.
- 24
Add vanilla and powdered sugar.
- 25
Beat well and spread over warm rolls.
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