Saturday, April 24, 2010

Pumpkin Spice Rolls

This is a pumpkin spice twist on classic Cinnamon Rolls.


¼ c. warm water
2 ½ t. yeast
¼ t. sugar
¼ c. melted butter
2 eggs
1 c. canned pumpkin (or home processed pumpkin)
½ c. warm milk
1 pkg. (3.4 oz) instant pumpkin spice or vanilla pudding
2 T. sugar
1 t. salt
¼ t. nutmeg
¼ t. cloves
¼ t. cinnamon
5 ¼ c. flour

Mix ¼ t. sugar, yeast and warm water in a small bowl and set aside to proof until doubled.

Meanwhile, combine all other ingredients in mixing bowl, except for flour, and add proofed yeast mixture. Mix in flour until the dough is sticky, but cleans the side of the mixing bowl.

Place in greased bowl, cover with greased plastic wrap and let rise in a warm place until doubled.


Punch down and if desired, allow to rise again. If time does not permit an additional rise, roll out onto a floured surface in a rectangle.

1 c. brown sugar, firmly packed
2 T. cinnamon
1/3 c. butter softened in microwave for 10-15 seconds

Spread butter all over dough. This is easily done with a hand, or cover hand in a sandwich baggie to ease in clean up. Mix sugar and cinnamon together in small bowl, and spread over buttered dough.

Beginning on the long side, roll up tightly. Use a long strand of dental floss or thread and grip on both ends. Slowly guide the floss/thread underneath the roll and bring up at approx. 1-2 inches. Bring hands up, cross hands and pull tightly until the floss/thread is taut and has sliced the roll. Repeat this process.


Place slices on greased pan approximately 2-3 inches apart. Cover with greased plastic wrap and allow to rise until doubled – approx. 1 hour.


Bake at 375* for 15 minutes.

Frost while still warm with Cream Cheese Frosting
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