Pumpkin Cinnamon Rolls

Submitted by Julie Twitchell

Hello Ladies! Have I got a recipe for you today. These are so wonderful. A friend sent me the recipe yesterday and I couldn't resist making them. She found the recipe here. If you need a good laugh, you really should check out her post for this recipe. I laughed pretty hard. And I love the title of her blog. I will for sure be making these beauties again, but I will double the recipe. Twelve rolls just wasn't enough :) And you can substitute the caramel frosting with a good cream cheese frosting and it would still taste wonderful.

1/3 Cup milk
2 TB butter
1/2 Cup canned pumpkin
2 TB sugar
1/4 tsp. nutmeg
1 TB pumpkin pie spice
1/2 tsp. salt
1 egg, beaten
1 pkg. dry yeast (2 1/4 tsp)
2 Cup bread flour (you can use regular all-purpose flour, but the bread flour makes them lighter)
1/2 Cup brown sugar, packed
2 tsp. ground cinnamon
2 TB melted butter

Caramel Frosting:
1/4 Cup butter
1/2 Cup brown sugar, packed
2 TB milk
1/4 tsp. vanilla
1/4 tsp. pumpkin pie spice
dash salt
3/4 Cup sifted confectioner's sugar

1. In a small saucepan, heat milk and 2 TB butter--just until warm and butter is almost melted, stirring constantly. In a large bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
2. Add half of the flour to the pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few times to form a smooth dough, sprinkling with just enough additional flour to make dough easy to handle. Roll dough into 12 x 10 inch rectangle.
4. In a small bowl, combine brown sugar and cinnamon. Brush surface with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With a sharp knife, cut roll into twelve 1 inch slices. Place rolls, cut side up, in greased 11 x 17 inch baking pan. Cover and let rise until nearly doubled, 30-45 minutes.
5. Bake rolls at 350 degrees for 15-20 minutes or until golden. Cool 10-15 minutes. Drizzle with caramel frosting. Makes 12 rolls.
6. For caramel frosting: in a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.
7. Transfer to small mixing bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioner's sugar. Beat with electric mixer until well blended. If necessary, add more confectioner's sugar for desired consistency.