Last weekend my husband, my dad, and a friend left early Friday morning to go fishing for the weekend. So, to be a good wife/daughter, I got up early (like 5 am!!!) to make homemade pumpkin cinnamon rolls! Delicious! Here it is!
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water
1 teaspoon plus 2 tablespoons sugar
2 eggs
1/4 cup unsalted butter, melted
1 can (15 ounces) canned pumpkin
5 1/2 cups flour
3/4 teaspoon salt
Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the sugar; let stand until foamy, about 5 minutes. Beat in remaining sugar, the eggs, butter and pumpkin.
Gradually add 5 cups of flour and the salt, scraping side of the bowl, until soft ball forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.
Grease a bowl; add dough. Cover with plastic wrap and place in a war, spot until doubled, about 1 1/4 hours.
Coat two 9 x 13 baking pans with nonstick cooking spray. Make filling:
1/2 cup unsalted butter, softened
1/4 cup sugar
1 cup packed light brown sugar
1 tablespoon cinnamon
Mix butter, sugar, brown sugar, and cinnamon together in a bowl.
Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10 inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch the seam to close. Repeat with second half of dough and filling.
Cut eat log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm place until buns double in size, about 30 to 45 minutes. (You can refrigerate the pans overnight after they have risen or cover the plastic wrap with foil and freeze. Thaw in fridge overnight, then thaw on the counter while preheating the oven when preparing the frozen rolls.)
Heat oven to 350 degrees. Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (if rolls were frozen, cook 36 minutes). Transfer to a wire rack; let cool 10 minutes.
Glaze:
2 cups powered sugar
3 tablespoons milk
Blend powered sugar and milk. Drizzle over buns. Serve warm.
I felt like these turned out really good! But I think the next time I make them, I will make a cream cheese frosting instead of the powered sugar frosting. It was just a little too sweet for the roll I think! I hope you enjoy these with a hot cup of coffee!
