Amish Pumpkin Cinnamon Rolls w/Caramel Icing
Sept 10, 2011 16:18:20 GMT -5
Post by PrisonerOfHope on Sept 10, 2011 16:18:20 GMT -5
AMISH PUMPKIN CINNAMON ROLLS with CARAMEL ICING
from: Cooking From Quilt Country
ROLLS:
1/3 cup milk
2 Tbs butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
1/2 tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
You can add a little cinnamon or other spice to the dough if you want
FILLING:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter
FROSTING:
1/4 cup (4 Tbsp.) butter
1/2 cup brown sugar, packed
2 Tbs milk
1/4 tsp vanilla extract
dash of salt
1/2 to 3/4 cup sifted powdered sugar
Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just
until warm (120 – 130°) and butter is almost melted, stirring
constantly.
In large mixer bowl, combine pumpkin, sugar and salt. Add milk
mixture and beat with an electric mixer until well mixed. Beat in egg
and yeast. In a separate mixing bowl, combine flours. Add half of flour
mixture to pumpkin mixture. Beat mixture on low speed for 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. Cover and let rise in warm place
until doubled, about 1 hour.
Punch dough down. Turn onto floured surface. Knead a few turns to
form a smooth dough, sprinkling with enough additional flour to make
dough easy to handle. On lightly floured surface, roll dough into
12×10-inch rectangle.
In a 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 jelly-roll style. Pinch seam to seal.
With a sharp serrated knife, gently cut roll into twelve 1-inch slices.
Place rolls cut-side-up in greased 9-inch-square baking pan.
Cover and let rise until nearly doubled, 30 to 45 minutes.
Preheat oven to 350°. Bake rolls about 20 minutes, or until golden.
Remove from pan to wire rack to cool. Cool 10 to 15 minutes.
While rolls are cooling, prepare icing: In small saucepan, heat
butter until melted. Stir in brown sugar & milk.
Cool over medium-low heat for 1 minute. Transfer to a small
mixing vowl and cool mixture slightly. Stir in vanilla, salt and
powdered sugar. Beat with an electric mixer until well blended. If
necessary, add more powdered sugar for desired consistency.
from: Cooking From Quilt Country
ROLLS:
1/3 cup milk
2 Tbs butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
1/2 tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
You can add a little cinnamon or other spice to the dough if you want
FILLING:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter
FROSTING:
1/4 cup (4 Tbsp.) butter
1/2 cup brown sugar, packed
2 Tbs milk
1/4 tsp vanilla extract
dash of salt
1/2 to 3/4 cup sifted powdered sugar
Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just
until warm (120 – 130°) and butter is almost melted, stirring
constantly.
In large mixer bowl, combine pumpkin, sugar and salt. Add milk
mixture and beat with an electric mixer until well mixed. Beat in egg
and yeast. In a separate mixing bowl, combine flours. Add half of flour
mixture to pumpkin mixture. Beat mixture on low speed for 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. Cover and let rise in warm place
until doubled, about 1 hour.
Punch dough down. Turn onto floured surface. Knead a few turns to
form a smooth dough, sprinkling with enough additional flour to make
dough easy to handle. On lightly floured surface, roll dough into
12×10-inch rectangle.
In a 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 jelly-roll style. Pinch seam to seal.
With a sharp serrated knife, gently cut roll into twelve 1-inch slices.
Place rolls cut-side-up in greased 9-inch-square baking pan.
Cover and let rise until nearly doubled, 30 to 45 minutes.
Preheat oven to 350°. Bake rolls about 20 minutes, or until golden.
Remove from pan to wire rack to cool. Cool 10 to 15 minutes.
While rolls are cooling, prepare icing: In small saucepan, heat
butter until melted. Stir in brown sugar & milk.
Cool over medium-low heat for 1 minute. Transfer to a small
mixing vowl and cool mixture slightly. Stir in vanilla, salt and
powdered sugar. Beat with an electric mixer until well blended. If
necessary, add more powdered sugar for desired consistency.
