There are still a few days left to decide on that something special you're going to do for the special loved ones in your life. I've got a recipe for the blog this week that is delicious and oh, so-not-that nutritious but, will make whomever you give them to, fall in love with you!
Pretty Pumpkin Cinnamon Rolls, comes from Taste of Home, October/November 2008 issue. I've made this many times and I almost always get a request for the recipe. It's a nice big batch so if you have lots of love to spread around this is the recipe to use!
Pretty Pumpkin Cinnamon Rolls, comes from Taste of Home, October/November 2008 issue. I've made this many times and I almost always get a request for the recipe. It's a nice big batch so if you have lots of love to spread around this is the recipe to use!
Pretty Pumpkin Cinnamon Rolls
2 Tbsp active dry yeast
1/2 c. warm water (110-115degrees)
4 eggs
1 c. shortening ( I always use butter)
1 c. canned pumpkin
1 c. warm milk
1/2 c. sugar
1/2 c. brown sugar
1/3 c. instant vanilla pudding mix
1/3 c. instant butterscotch pudding mix
1 tsp salt
7-8 c. all-purpose flour
Filling
1/4 c. butter, melted
1 c. packed brown sugar
1 tsp ground cinnamon
Icing (side note: i've always had to make a double batch of icing to have enough for all the rolls)
1 Tbsp water
2 Tbsp butter, softened
1 tsp ground cinnamon
2 c. confectioners' sugar
1-1/2 tsp vanilla extract
Directions: In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, 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 12in. x 8in. 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 a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13in x 9 in x 2in baking pans. Cover and let rise until doubles, about 30 min.
Bake at 350 degrees for 22-28 minutes or until golden brown. In a small mixing bowl combine the water, butter and cinnamon. Add confesctioners' sugar and vanilla, beat until smooth. Spread over buns. Serve warm.
Yield: 2 dozen
1/2 c. warm water (110-115degrees)
4 eggs
1 c. shortening ( I always use butter)
1 c. canned pumpkin
1 c. warm milk
1/2 c. sugar
1/2 c. brown sugar
1/3 c. instant vanilla pudding mix
1/3 c. instant butterscotch pudding mix
1 tsp salt
7-8 c. all-purpose flour
Filling
1/4 c. butter, melted
1 c. packed brown sugar
1 tsp ground cinnamon
Icing (side note: i've always had to make a double batch of icing to have enough for all the rolls)
1 Tbsp water
2 Tbsp butter, softened
1 tsp ground cinnamon
2 c. confectioners' sugar
1-1/2 tsp vanilla extract
Directions: In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, 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 12in. x 8in. 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 a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13in x 9 in x 2in baking pans. Cover and let rise until doubles, about 30 min.
Bake at 350 degrees for 22-28 minutes or until golden brown. In a small mixing bowl combine the water, butter and cinnamon. Add confesctioners' sugar and vanilla, beat until smooth. Spread over buns. Serve warm.
Yield: 2 dozen
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