Tuesday, September 20, 2011

Pumpkin Cinnamon Rolls

So, a week ago we had a freak cool temp week here in Houston. By cool temps I mean 85 during the day and as low as 68 at night!!! This was an amazing respite from our record-breaking who-knows-how-many 100+F days in a row. I was so chilly I even indulged in a pumpkin spice latte from Starbucks (eeeeee!!!!). I know the rest of the world loves their 'Indian Summers' but in H-town there's nothing better than a faux Fall (besides perhaps a real Fall) and I rolled with the Fall spirit by making some pumpkin cinnamon rolls with some caramel sauce, yum! Take a looksie:

Now my rolls were no longer hot by the time I got around to putting the glaze on, so be sure to check out the irresistible-ness of the ones over at The Girl Who Ate Everything.

Pumpkin Cinnamon Rolls with Carmel Glaze (from The Girl Who Ate Everything)

1/3c milk
2T butter
1/2c pumpkin puree
2T sugar
1/4t nutmeg
1T pumpkin pie spice
1/2t salt
1 egg, beaten
1 pkg dry yeast
2c bread flour
1/2c brown sugar
2t ground cinnamon
2T melted butter

1/4c butter
1/2c brown sugar
2T milk
1/4t vanilla
1/4t pumpkin pie spice
1 dash salt
3/4c sifted powdered sugar

In a small saucepan, heat milk and 2T butter until butter is almost melted, stirring constantly. In a large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture to large bowl and beat until well mixed. Beat in egg and yeast. Add half of the flour to the bowl. Beat on low speed for 5 min, scraping the sides frequently. Add remaining flour and mix thoroughly. Turn dough into lightly greased bowl, then grease the surface lightly. Cover and let rise in a warm place until doubled (~1 hour). Punch dough down. Spray a surface with cooking spray and knead dough a few turns to make a smooth dough. Roll dough into a 12"x10" rectangle. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter, then sprinkle surface with brown sugar mixture. At the long side of the rectangle, roll the dough up into a jellyroll. With a sharp knife, cut roll into 1 inch slices (or 12 pieces). Place rolls in a greased pan and cover. Let rise until nearly doubled, 30-45 minutes. Bake rolls at 350F for 15 minutes.

In a saucepan, heat butter until melted, add brown sugar and milk. Cook over med/low heat for 1 minute. Transfer to mixer bowl and add remaining ingredients. Beat until well blended. Drizzle over cinnamon rolls.


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