Saturday, October 3, 2015

Pumpkin Friday: The BEST (Pumpkin) Cinnamon Rolls in the WORLD!

THIS IS THE BEST THING I HAVE EVER MADE.  MAYBE EVEN THE BEST THING I HAVE EVER EATEN! THE MOST DELICIOUS PUMPKIN RECIPE OF ALL TIME.  THE BEST CINNAMON ROLL I HAVE EVER TASTED.
I seriously debated even sharing this recipe because it is THAT good.  I wanted it to be a future family secret recipe, and I might regret posting this later.  But, here you are.
Be prepared to eat all 12 cinnamon rolls and a gallon of milk in one sitting.  Seriously, they are that good.
Go out right now and buy all the ingredients and make this.  Maybe I'm over doing it? Maybe.  And then maybe you won't like them as much as I do, and people won't want your recipe, and then I can make it a secret family recipe after all.  Maybe. But probably not.  Unless you are one of those people who don't like pumpkin flavored things? In that case, you shouldn't be reading this.  It's only for pumpkin lovers.
Also yes, I realize I am celebrating "Pumpkin Friday" on a Saturday. But it's conference and we needed cinnamon rolls. And I woke up at 6:30 to make these. I didn't want to make them on a Friday.



INGREDIENTS:

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
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 super sticky). 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. (I put 9 in a 9x13 pan and then 3 in 8x8 pan because I didn't want them to get squished). 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.
6.      For the Caramel Frosting: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.
7. Transfer to small mixer bowl and cool mixture. 
8. 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.






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