Thursday, November 13, 2008

Pumpkin Cinnamon Roll Recipe

Here is the recipe I will be giving to my neighbors this holiday season. I will post a finished product picture tomorrow.

Pumpkin Cinnamon Rolls
2 Tbsp. active dry yeast
½ cup warm water
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110-115 degrees)
½ cup sugar
½ cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding
1 teaspoon salt
7-8 cups flour

Filling:
¼ cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon

Frosting:
Favorite cream cheese frosting
(I like the canned with 1 teaspoon vanilla added for that “homemade” taste)
Freshly ground cinnamon, optional

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (it will be sticky). Turn onto a a floured surface; knead until smooth about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, divide in half. Roll each portion into a 12x8 inch rectangle and brush with melted butter. Combine brown sugar and cinnamon, sprinkle over dough. Roll up jelly-roll style Cut into 12 slices. Place cut side down in to greased 13x9 inch baking pans. (**If you want to freeze for later, see special note below**) Cover and let rise until doubled, about 30 minutes. Bake at 350 for 22-28 minutes or until golden brown and done. Frost with favorite cream cheese icing and sprinkle with freshly ground cinnamon.

**To freeze directions**: Place cut rolls on a cookie sheet sprayed with a cooking spray, or lined with parchment paper. Freeze rolls until frozen solid. When frozen, put in zipper seal freezer bags or vacuum seal until ready to use. When ready to use, place frozen rolls in a greased pan with desired amount of rolls, leave room for rising. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 for 20-25 minutes or until done. Frost while warm and serve.

4 comments:

Melissa said...

Those sound so yummy! They would be great for Christmas morning also. I think that I will have to try these and freeze some. I have made tons of pumpkin puree the last few weeks and this would use some up. Thanks for the great recipe!

Manic Mom said...

I'm excited to make these! I think today's the day!

Stacy said...

Thank you for sharing your recipe! I am not the best cook, but can't wait to give these a try. My family absolutely loves cinnamon rolls - so they can be my taste testers.

http://lovinnarobb.blogspot.com said...

Thank you for the recipe. I saw it in Taste of Home magazine and then I couldn't find it. I was going crazy because I had bought all of the ingredients to make it.
You saved me today. Ginger