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Meal Planning Meal Planning

Amish Pumpkin Cinnamon Rolls with Caramel Icing

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YUM!

 Amish Pumpkin Cinnamon Rolls with Caramel Icing

Makes 12 rolls. Recipe from RecipeGirl.

Ingredients:

For Dough:
1/3 cup milk or soymilk
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

For Filling:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter

For Icing:
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

Directions:  

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 12x10-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. (At this point the rolls can be covered and refrigerated overnight if necessary).

Cover and let rise until nearly doubled, 30 to 45 minutes.

Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium-low heat for 1 minute. Transfer to a small mixing bowl 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.

Drizzle icing over warm rolls. 

by on Oct. 2, 2012 at 11:50 PM
Replies (11-14):
Kelly913
by on Oct. 16, 2012 at 5:31 PM

I figured it would change the consistency of the dough, that's why I was thinking of spreading it on before rolling up.  If that didn't work then I might figure out a way to incorporate it into the topping-like the glaze on sticky buns-by putting it into the pan with melted butter before I put the dough in.

A little confused by your statement to make sure it's cooked down until it's thick.  Do you mean until it's soft?  I've never had butternut squash that wasn't thick. 

Quoting SweetLuci:

Make sue you squash is cooked down till it's thick, and you have to be careful about adding extra or it will change the consistency of the dough, making it looser and harder to perform correctly and adding some to the rolled out dough may  just squish out. The spices sound like a good idea.  

Quoting Kelly913:

Thinking about trying these Tuesday, but would like to up the pumpkin quantity (I'll actually be using butternut squash) and add some pumpkin pie spices.  The spices are easy enough to incorporate, and maybe add extra squash after rolling out the dough? 

 

 

Some Things Cookin' at my blog! 

SweetLuci
by Platinum Member on Oct. 16, 2012 at 6:29 PM

 Putting some in the glaze should work. I've had squash that had a lot of water in it-when there's been a lot of rain during the season, so that you had to be careful about cooking that out before you proceed with the recipe. Just a precaution.

Quoting Kelly913:

I figured it would change the consistency of the dough, that's why I was thinking of spreading it on before rolling up.  If that didn't work then I might figure out a way to incorporate it into the topping-like the glaze on sticky buns-by putting it into the pan with melted butter before I put the dough in.

A little confused by your statement to make sure it's cooked down until it's thick.  Do you mean until it's soft?  I've never had butternut squash that wasn't thick. 

Quoting SweetLuci:

Make sue you squash is cooked down till it's thick, and you have to be careful about adding extra or it will change the consistency of the dough, making it looser and harder to perform correctly and adding some to the rolled out dough may  just squish out. The spices sound like a good idea.  

Quoting Kelly913:

Thinking about trying these Tuesday, but would like to up the pumpkin quantity (I'll actually be using butternut squash) and add some pumpkin pie spices.  The spices are easy enough to incorporate, and maybe add extra squash after rolling out the dough? 

 

 

 

Kelly913
by on Oct. 16, 2012 at 7:54 PM

I never even thought about that.  We get so little rain that it never even crossed my mind. 

Quoting SweetLuci:

 Putting some in the glaze should work. I've had squash that had a lot of water in it-when there's been a lot of rain during the season, so that you had to be careful about cooking that out before you proceed with the recipe. Just a precaution.

Quoting Kelly913:

I figured it would change the consistency of the dough, that's why I was thinking of spreading it on before rolling up.  If that didn't work then I might figure out a way to incorporate it into the topping-like the glaze on sticky buns-by putting it into the pan with melted butter before I put the dough in.

A little confused by your statement to make sure it's cooked down until it's thick.  Do you mean until it's soft?  I've never had butternut squash that wasn't thick. 

Quoting SweetLuci:

Make sue you squash is cooked down till it's thick, and you have to be careful about adding extra or it will change the consistency of the dough, making it looser and harder to perform correctly and adding some to the rolled out dough may  just squish out. The spices sound like a good idea.  

Quoting Kelly913:

Thinking about trying these Tuesday, but would like to up the pumpkin quantity (I'll actually be using butternut squash) and add some pumpkin pie spices.  The spices are easy enough to incorporate, and maybe add extra squash after rolling out the dough? 

 

 

 

 

Some Things Cookin' at my blog! 

SweetLuci
by Platinum Member on Oct. 16, 2012 at 8:21 PM

 It's amazing how the amount of rain can make a big difference.

Quoting Kelly913:

I never even thought about that.  We get so little rain that it never even crossed my mind. 

Quoting SweetLuci:

 Putting some in the glaze should work. I've had squash that had a lot of water in it-when there's been a lot of rain during the season, so that you had to be careful about cooking that out before you proceed with the recipe. Just a precaution.

Quoting Kelly913:

I figured it would change the consistency of the dough, that's why I was thinking of spreading it on before rolling up.  If that didn't work then I might figure out a way to incorporate it into the topping-like the glaze on sticky buns-by putting it into the pan with melted butter before I put the dough in.

A little confused by your statement to make sure it's cooked down until it's thick.  Do you mean until it's soft?  I've never had butternut squash that wasn't thick. 

Quoting SweetLuci:

Make sue you squash is cooked down till it's thick, and you have to be careful about adding extra or it will change the consistency of the dough, making it looser and harder to perform correctly and adding some to the rolled out dough may  just squish out. The spices sound like a good idea.  

Quoting Kelly913:

Thinking about trying these Tuesday, but would like to up the pumpkin quantity (I'll actually be using butternut squash) and add some pumpkin pie spices.  The spices are easy enough to incorporate, and maybe add extra squash after rolling out the dough? 

 

 

 

 

 

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