first day of school

Amish Pumpkin Cinnamon Rolls

Michelle Underwood Recipes , , 0 Comment

 

Amish Pumpkin Cinnamon Rolls

Recipe Girl
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.
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Course Breakfast
Servings 12 rolls

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.