Seasonal Potluck: Pumpkin Cinnamon Rolls

I went all out this weekend making these cinnamon rolls. This is the classic example of a food I DO NOT eat. I like sweet stuff, but never for breakfast. I’m totally savory food gal when it comes to breakfast, but every once in a while, I make an exception. The Hubs, being a true southerner, loves stuff like this, and he was thrilled to see me busting out the sugar before noon.

I’d never made cinnamon rolls from scratch before, but The Hubs worked at Cinnabon in high school, so his two cents were helpful. Honestly though, I really hate rolling out dough. Whether it’s for cookies, cinnamon rolls, pie, anything…..it’s really something I despise. I can never get it to roll in the shape I want, and I always either get a rip in the dough, or its too thick. Maybe I just need more practice, but I really dread it.

It took a couple tries to get this rolled into a nice rectangle, but I managed, and these turned out great. A wonderful brunch option for a gorgeous fall day in SoCal.

Pumpkin Cinnamon Rolls recipe from The Girl Who Ate Everything

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

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 12×10 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.

Caramel Frosting:

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.