Thursday, October 18, 2012

Pumpkin Cinnamon Rolls

There are times that I wish I could send taste and aroma online. Photos just can't do justice.

It hardly seems right to talk about what is sitting on my counter without asking you to pull up a chair and grab a plate.

But maybe I can share the recipe so you can experience the flavor yourself.



Because these are just too good to keep all for myself.

My sister-in-law told me about these pumpkin cinnamon rolls last week and I knew they would be appearing in my kitchen soon. The dough is light and delicious. I think they would make lovely dinner roll as well. Give them a try. I think you'll understand why this recipe is worth sharing.



Pumpkin Cinnamon Rolls
(Makes 16 large rolls)

1 1/2 cup milk
1/4 cup soft butter
1/4 cup honey
2 tsp salt
1 cup mashed pumpkin
2 eggs
1/2 cup warm water
2 T. yeast
7 cups flour (I used half whole wheat.)

Heat milk to hot, but not boiling. Mix with butter, honey, and salt. Mix water and yeast together. When milk has cooled to warm, add yeast, pumpkin, eggs, and half of the flour. Mix well. Add the rest of the flour as needed to make a soft dough. Knead dough for five minutes. Place in a greased bowl and allow to rise.



Roll out dough, spread with butter, and sprinkle with brown sugar and cinnamon. Roll up and cut into 16 rolls. Place in pan and allow to rise again. (I used two 9x13 pans and 1 round cake pan.) Bake at 350 degrees for 20 minutes. While warm, drizzle on glaze or allow to cool and spread on your favorite frosting.

I used a maple glaze made with 2 T melted butter, 1 tsp maple flavoring, 1 cup confectionery sugar, and 1 T milk.



Call the children and watch the rolls disappear into gaping smiles.

13 comments :

  1. The recipe called for mashed pumpkin. Would purée be ok?? I always have canned pumpkin on hand.

    ReplyDelete
    Replies
    1. April -
      I used pureed pumpkin. Maybe I should have specified that!
      Gina

      Delete
    2. Thank you Gina! I figured it wouldn't matter but I didn't want to waste all those ingredients to find out. Lol

      Delete
  2. OH MY!!!!! Can't wait to try these! Must try within the next couple days!

    ReplyDelete
  3. Definitely need to try these. Do you think a plain glaze would work (with vanilla) since I don't have maple on hand?

    ReplyDelete
    Replies
    1. Shara -
      Vanilla would be great! I just happened to have maple flavor on hand. I don't know that you could actually taste the maple flavor.
      Gina

      Delete
  4. Yum! We'll be trying them soon for a taste of fall!

    ReplyDelete
  5. Oh my goodness, these look amazing! I am going to try some when I get some extra time. Thank you!

    ReplyDelete
    Replies
    1. Made these today so tasty and soft, made topping in between glaze and frosting, used mapleine flavoring really good maple flavor.

      Delete
  6. Yummy! They look delightful. I got the recipe saved, so I will be attempting this recipe. I hope they look like yours when their done. I always have a tendency to do something wrong and my dough doesn't want to rise. Still learning....
    Thank you for inspiring me.
    Have a great day!
    Amy

    ReplyDelete
  7. Made them today and they were great! Love the maple flavoring in the glaze. I use "Cooks" brand Maple and it is very good! Nice combination with pumpkin and maple!
    Gail

    ReplyDelete
  8. These look delicious! I love pumpkin in all its many forms. I would love to hear from other cooks who use pumpkin for more than baked goods. I once improvised a curried pumpkin shrimp chowder. Any other pumpkin cooks out there?
    (signed)
    Pippa

    ReplyDelete
  9. Gina, I just made these buns for brunch with extended family over Thanksgiving. What a delight! The pumpkin does not dominate, just makes the rolls really soft and moist. I topped some with cream cheese frosting, and some with caramel (our favorite). Thanks for sharing a wonderful recipe!

    ReplyDelete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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