Thursday, November 13, 2008

Pumpkin Cinnamon Roll Recipe

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

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

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.

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