Wednesday, November 17, 2010

Pumpkin Cinnamon Rolls

This was a fun twist on Cinnamon Rolls. The kids sure liked it. We have made it several times.  Again I changed it up for us.

Michelle's Sour Dough Pumpkin Cinnamon Rolls

1/4 cup warm water
1 pkg yeast
3/4 cup milk
1/3 cup honey
2 cups pumpkin puree
3 TBSP oil
1 egg beaten
2 tsp pumpkin pie spice
5 cups wheat flour
3 TBSP wheat gluten (optional)


Combine water, milk, yeast, sugar, pumpkin, pumpkin spice, oil, egg, and 1 cup flour. Mix through. Then add the flour until you have a stiff dough.  Knead until smooth and elastic.  Let rise overnight.

The next day combine...
1 cup raw sugar
2 TBSP pumpkin pie spice
Then melt...
 1/4 cup butter

Grease a 9x13 inch pans.  Punch down dough.  Roll out to a rectangle shape on a floured surface until it measures at least 18x26.  Brush the dough with the butter.  Sprinkle with sugar/spice.  Roll up the dough long way, and pinch the seam closed.  Cut the dough into 12 equal sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.

Let rise until double.  Bake at 350 for 40-50 minutes or until golden brown.

While the rolls are baking mix together the frost....

1/2 tsp vanilla extract
3 ounces softened cream cheese
2 TBSP butter
2 TBSP honey to taste
1/2 cup milk

Spread over the rolls as soon as they come out of the oven. ENJOY!

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