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| Ready to go into the oven! |
Pumpkin Cinnamon Rolls
1/2 c water
1/2 c milk
1/4 c butter
1/2 c brown sugar
1 t salt
1 t vanilla
1 1/3 c pumpkin puree (not pumpkin pie filling, just pumpkin)
1/2 c warm/barely hot tap water
2 pkg. yeast (or about 4 1/2 teaspoons)
2 eggs
7 c flour
2 t cinnamon
1 3/4 c brown sugar
1 T cinnamon
1 t powdered vanilla (optional if you have it)
1 1/2 sticks butter (about 3/4 c)
In a microwavable bowl, place the water, milk, butter, brown sugar, salt and vanilla. Microwave for a minute or two until melted. Add the pumpkin and stir or whisk smooth. In a mixing bowl pour the warm tap water and add the yeast. As soon as it's foamy, add the 2 eggs and the pumpkin mixture. Mix just until blended.
Add about 5-6 cups of the flour and the 2 t cinnamon. Using your bread dough hook, mixing and kneading. (I often make my dough in the bread machine as well; just use your 'dough' setting). As soon as the flour is incorporated, add the last 1 1/2 cups (or so) until your dough is no longer sticky. When it is forming a nice ball and isn't sticking, let it machine knead about 4-5 minutes more or take it out and knead it by hand. Let it rise in the bowl under plastic wrap until doubled in size. Punch down. Divide in half.
Mix the last brown sugar, cinnamon, powdered vanilla (if you have it) and butter. Mix with your fingers (or cut in with two forks) until crumbly.
Roll out the half dough ball to a large rectangle. When it's roughly about 12 inches by 16 inches, spread half the topping mixture over it. Starting with the longer 16 inch side, roll it up and squeeze the end to form a log. Use a sharp knife or utensil to cut equal slices. You slice them as thin as 1 inch or as thick as 2-3 inches. It depends on how thick you like them and how many you need to make! I like them about 1 1/2" side and get about 12 of them this way. Place in a greased baking pan (anything around 9X13" size works fine). Cover with a piece of plastic wrap and let them double in size. Bake at 375 (ish) around 20 minutes. They will be golden brown and bubbling. Let the rolls cool for at least 7-10 minutes before adding icing if you wish to top them. Can be served as they are or with an icing recipe or even store bought frosting.
Easy Icing:
Start with 1 to 1 1/2 c powdered sugar. Add 2 T soft butter and about 1 tablespoon heavy cream. Turn on the mixer and mix until completely smooth. If it's too thick add more cream (or milk) but only 1 teaspoon at a time as you don't want to add too much and have 'soup'. Frost the rolls and serve warm.
