Thursday, December 16, 2010

Pumpkin Cinnamon Rolls

A sister in our ward brought these to my hubby for tithing settlement and told him he had to take one to his wife. (he he love it!) It was so yummy I had to call and get the recipe. I was excited to see powdered milk as an ingredient. I need more recipes that use powdered milk so I can rotate my storage.

Pumpkin Cinnamon Rolls

2T. Yeast in 2 1/2 C. warm water
1/3 Cup powdered milk
1/2 Cup butter
7+ Cups Flour
2 Eggs
2 tsp. salt
1 tsp. pumpkin spice (if you don't have any you can make your own out of cinnamon, cloves, nutmeg and ground ginger)
1 Cup Sugar
1 Cup Mashed pumpkin

Combine Yeast mixture with milk, eggs and butter. Let get foamy and add four cups flour. Add remaining ingredients and enough flour till it cleans the side of your bowl (if using an electric mixer) Cover and let rise till double. Roll out and form into cinnamon rolls. Using brown sugar, cinnamon and sugar. She had added pecans but I did walnuts and both were delish. Bake at 375 for 20-30 min. until golden brown. Frost with caramel frosting below.

Caramel Frosting

1/4 cup butter
1/2 cup brown sugar
2 T. milk
1 tsp vanilla
dash salt
1/2-3/4 cup powdered sugar
In Microwave safe bowl heat butter until melted. Stir in brown sugar and milk. Microwave for 1-2 min. Add powdered sugar to make frosting.
Frost immediately as it sets up fast.

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