Saturday, October 8, 2011

31 Days of Pumpkin: Day 8

Yes They're All Ours:31 Days

My sister has been after me to try this recipe. Then she made it and posted a picture of one of these cinnamon rolls on Facebook!  Our mouths were watering and we could practically taste these babies 900 miles away!  So, of course, I had to give this recipe a try!

Pumpkin Cinnamon Rolls

2 Tablespooons active dry yeast
1/2 cup warm water (110 to 115 degrees F)
4 eggs 
1 cup butter or coconut oil, melted
1 cup canned pumpkin
1 cup warm milk (110 to 115 degrees F)
1/2 cup sugar
1/2 cup packed brown sugar
1 package instant vanilla pudding mix
1 teaspoon salt
7 to 8 cups all-purpose flour

1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon

3 Tablespoons water
2 Tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioner's sugar
1 1/2 teaspoons vanilla extract

In a large bowl, dissolve yeast in warm water.  Add the eggs, butter (or coconut oil), pumpkin, milk, sugars, pudding mix, salt and 6 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half.  Roll each portion into a 12-inch x 8-inch rectangle; brush with butter.  Combine  brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly-roll style, starting with long side; pinch seams to seal.  cut each into 12 slices.  Place cut side down in two greased 13-inch by 9-inch baking pans.  cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees F for 22-28 minutes or until golden brown.  In a small bowl, combine the water, butter and cinnamon.  Add confectioner's sugar and vanilla' beat until smooth.  Spread over cinnamon rolls. Serve warm.

Yield:  2 dozen


Rebecca's Refining said...

I'm so glad you listened to me (and your girls!) and finally made these! They are delicious! I must add that although they "melt in your mouth" when warm, they are not nearly as good the next day!

Sarah said...

I really like all your pumpkin posts so far - but I have to say I'm disappointed when I read the ingredients and get to "canned pumpkin". Isn't that kind of cheating with this whole pumpkin goal? :) I mean, here we are in the season where most of us can actually get fresh pumpkin, and you perpetuate the myth that pumpkins are for decoration only and not to be actually used in cooking. I challenge you to a post about fresh pumpkin and how to prepare and cook it yourself!

Rebecca's Refining said...

I love that you added the pictures! :) BTW...I made mine a little smaller, and was able to get 2 9x3 pans full of these scrumptious little buns!

Donna G. said...

Oh yum!!! I haven't done much blog reading lately. This post inspires me to be more diligent in blog reading. =)

busymomof10 said...

You've truly had better things to do than read random blog posts! :) But, if you like pumpkin . . . you're in the right place!!!

tlmalcolm said...

Those do look yummy!! But Rebecca if you are worried about calories then those look more dangerous than the Latte!!:) But worth every bite!! I will try these for my Thanksgiving cinnamon rolls!!

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