Monday, November 5, 2012

Pumpkin Cinnamon Rolls

Here is a nice twist to your basic cinnamon rolls which will make them more festive for the upcoming holidays.  I always feel like Thanksgiving should have pumpkin everything and here is my solution to a breakfast with pumpkin.  The best is you can make these ahead and freeze them.  They will then be ready for Thanksgiving morning when things are hectic.  You can get everyone in the mood for festive day starting with Pumpkin Cinnamon Rolls.

Without further rambling onto the recipe!

Pumpkin Cinnamon Rolls

2 1/2 to 3 1/2 cups whole wheat pastry flour
1 Tbls SAF yeast
1/2 cup pumpkin pureed (canned is fine)
2/3 cup milk
3 Tbls Xagave (click here)
6 Tbls butter
1/2 tsp salt
1 egg beaten
1/2 cup brown sugar
1 tsp cinnamon

Caramel Frosting:
2 Tbs butter
1/4 cup brown sugar
1 Tbs milk
1/4 tsp vanilla

Step One:
Heat pumpkin, milk, Xagave, 2 Tbs butter, and salt till warm.  Add flour with yeast along with the egg.  Mix in your Bosch Universal Mixer (speed one) for 4 minutes.

Step Two:
Roll dough into a rectangle.  Spread rest of melted butter over the pumpkin dough.  Combine cinnamon and brown sugar and spread over the buttered pumpkin dough.  Form into a jelly roll and cut into individual rolls.  Let rise till almost doubled.

Step Three:
Bake in greased 9x13 baking dish at 350 degrees for 20 minutes or until golden brown.

Step Four:
After cooled, glaze with Caramel Frosting.

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