Amish Pumpkin Cinnamon Rolls
These are a quick and easy cinnamon roll recipe originally posted by Recipe Girl. They have become a first day of school tradition in our home.
Ingredients
ROLLS
- 1/3 cup milk
- 2 Tbsp butter
- 1/2 cup pumpkin puree
- 2 Tbsp cane sugar
- 1/2 tsp salt
- 1 egg, beaten
- 2 1/4 tsp active dry yeast (or one packet)
- 2 cups flour white, can use 1/2 bread flour
FILLING
- 1/3 cup brown sugar packed
- 1 tsp cinnamon
- 2 Tbsp butter melted
FROSTING
- 4 Tbsp butter
- 1/2 cup brown sugar
- 2 Tbsp milk
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1/2 to 3/4 cup powdered sugar sifted
Instructions
ROLLS
- In a small saucepan, heat milk and 2 Tbsp butter just until warm and butter is almost melted (~120 degrees). Stir constantly.
- In a large mixing bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. Add 1 cup flour to the mixture. Beat on low speed about 5 minutes, occasionally scraping the sides. Add remaining 1 cup of flour and mix well. Dough will be very soft. Turn into a lightly greased bowl. Grease dough surface lightly. Cover bowl with plastic wrap and let rise in a warm place. (My dough takes about 2 hours to rise).
- Once dough is risen, punch down and turn onto floured surface. Add flour, a sprinkle at a time, and knead a few turns until dough is smooth. At this point dough should be easy to handle. Roll dough out on floured surface into a 12x10 inch rectangle.
- In a small bowl combine cinnamon and brown sugar. Brush surface of dough with melted butter and sprinkle with brown sugar/cinnamon mixture. Beginning with the long side, roll up jelly-roll style. Pinch seam to seal. Using a sharp knife, cut into twelve 1-inch slices. Place rolls in a greased 9-inch square baking dish.
- At this point you can chill the dough over night, if you are making them the day before. Just remove them from the fridge about 2 hours before baking to allow the second rise.
- If you are making them right away, skip the above step. Cover and let rise until doubled, about 1 hour.
- Preheat oven to 350 degrees. Bake rolls for about 20 minutes or until golden brown.
ICING
- In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med-low heat about 1 minute. Cool slightly. Stir in vanilla, salt and powdered sugar. Beat with a whisk or electric mixer until smooth. For a thicker icing, you can add more powdered sugar.
- Drizzle icing over rolls and enjoy!
Notes
If I can't find a warm place to let the dough rise, I turn my oven on warm for a couple of minutes and then turn it off. I then place the dough in the warmed oven. MAKE SURE OVEN IS OFF BEFORE PLACING DOUGH INSIDE.
I found this recipe on the Recipe Girl website. I retyped it with the minor adjustments I have made over the years. This simply makes it easier for me to follow. I am grateful for her recipe and give her all the credit that is due.
I have also topped these rolls with a different icing which is also really good. The recipe is as follows:
2 cups powdered sugar
2 Tbsp butter, softened
1 tsp vanilla
1 Tbsp milk Mix together powdered sugar and butter with an electric mixer. Slowly add in vanilla and milk, until well mixed.
2 Tbsp butter, softened
1 tsp vanilla
1 Tbsp milk Mix together powdered sugar and butter with an electric mixer. Slowly add in vanilla and milk, until well mixed.