Prepared by GTU viewer Carrie Swenson
Ingredients:
- 2 T. yeast
- 1/2c. warm water
- 1/2 c. canned pumpkin
- 2/3 c. sugar
- ½ t. salt
- 1 egg, beaten
- ¼ c. melted, butter
- 1/4 t. ground cloves
- 1 t. cinnamon
- 4-5 c. bread flour
- ½ c. brown sugar, packed
- 2 T. cinnamon
- 2 T. melted butter
Method:
Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.
Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!
Caramel Frosting
- ¼ c. butter
- ½ c. brown sugar, packed
- 2 T. milk
- ¼ t. vanilla
- Pinch of salt
- ½ c. to ¾ c. sifted powder sugar
In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.
