I've been dying to try these babies-but I didn't want to mess up my diet (a.k.a. trying to eat healthy). Since this is pumpkin week I decided to make a huge exception to my 'diet'. They were well worth it, plus I calculated the calories and with the frosting they only end up being 250 calories each :) 30 extra minutes on the elliptical took care of that. Hope you all enjoy!!!
Pumpkin Cinnamon Rolls with Caramel Frosting
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter
CARAMEL FROSTING
1/4 cup butter
1/2 cup brown sugar, packed (I ran out of brown sugar and thanks to google I substituted 1/2 C white Sugar and 1/2 tbs molasses)
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners' sugar
Directions
1. In small saucepan, heat milk and 2 tablespoons butter just until warm
and butter is almost melted, stirring constantly. In large mixer bowl,
combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk
mixture and beat with electric mixer until well mixed. Beat in egg and
yeast.
2. Add half of the flour to pumpkin mixture. Beat mixture on low speed 5
minutes, scraping sides of bowl frequently. Add remaining flour and mix
thoroughly (dough will be very soft). Turn into lightly greased bowl,
then grease surface of dough lightly.
3. Cover and let rise in warm place until doubled, about 1 hour. Punch
dough down. Spray a surface with cooking spray or turn onto floured
surface. Knead a few turns to form a smooth dough, sprinkling with
enough additional flour to make dough easy enough to handle. Roll dough
into 12x10 inch rectangle.
4. In 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 jellyroll style. Pinch seam to seal.
With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut
side up, in greased 11X17 inch baking pan. Cover and let rise until
nearly doubled, 30 to 45 minutes.
5. Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove
from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle
with Caramel frosting. Makes 12 rolls.
In small saucepan, heat butter until melted. Stir in brown sugar and milk.
Stir in brown sugar and milk. Cook over medium low heat 1 minute.
Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin
pie spice, salt, and confectioners' sugar. Beat with electric mixer
until well blended. If necessary, add more confectioners' sugar for
desired consistency.
