♥ More Pumpkin Goodness ♥
Found these super soft, delicious, cinnamony, all around perfectly delicious rolls in a Taste of Home magazine from a while ago. They are definitely worth the effort and they don't last long around here!
They are also simple to make so that's a bonus too.☺
2¾ - 3¼ cups all purpose flour, divided
¼ ounce active dry yeast (I used instant yeast)
½ cup solid pack pumpkin
2/3 cup milk
2 Tablespoons sugar
4 Tablespoons butter, divided
½ teaspoon salt
1 egg, beaten
½ cup packed brown sugar
1 teaspoon ground cinnamon
2 Tablespoons butter
¼ cup packed brown sugar
1 Tablespoon milk
¼ teaspoon vanilla extract
¼ - 1/3 cup confectioner's sugar
In a bowl, combine 1½ cups flour and yeast; set aside.
In a saucepan, heat and stir pumpkin, milk, sugar, 2 Tablespoons 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. Beat on high speed for 3 minutes.
Stir in enough remaining 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.
Roll into a 12 x 10 inch rectangle.
Melt remaining butter; brush on dough.
Combine brown sugar and cinnamon; sprinkle over dough.
Roll dough, jelly roll style, starting with the longer side.
Cut into 12 slices (1 inch each).
Place rolls, cut side down, in a greased 9 x 13 baking pan.
Cover and let rise until doubled, about 30 minutes.
Bake @ 375 for 20 - 25 minutes or until golden brown.
Cool on a wire rack.
For the frosting:
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 cup powdered sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency.
Drizzle over rolls.
Enjoy and Be Blessed!
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