- I combined three recipes for these delicious rolls, and I have to say, they turned out pretty yummy!
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
- 4 1/2 teaspoons dry yeast
- 1 cup milk
- 1/4 cup butter or margarine (1/2 stick), room temperature
- 1 large egg
- Cooking spray to grease bowl and pan
- Filling:
- 3 tablespoons butter, melted
- 1 can pumpkin puree (not pie filling)
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup white sugar and 1/2 tsp cinnamon mixed together
- Icing:
- 1/2 cube butter, room temperature
- 1 lb powdered sugar
- 1 vanilla bean (makes it extra yummy!) or 1 tsp vanilla extract
- milk (enough to make it smooth, but not runny
- Directions
- 1) In a mixer, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat on low speed 1 minute, until flour mixture is moistened. Beat on medium speed 1 minute. Stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
- 2) Continue mixing about 5 minutes, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
- 3) Spray countertop with cooking spray. Gently roll out the dough into a long rectangle. Mix the pumpkin, cinnamon, brown sugar, & nutmeg together, Spread a layer all over the dough, leaving a 1 inch border on one of the long sides of the rectangle so you can seal the edge. Then spread melted butter over the pumpkin, then sprinkle the cinnamon/sugar mixture on top.
- 4) Beginning on a long side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even. Using a sharp knife, cut roll into 1-inch slices. Place slices slightly apart in the cooking sprayed pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
- 5) Move the oven rack to the middle position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
- 6) Make icing. Mix butter, powdered sugar, vanilla and a little bit of milk until smooth. Add milk as needed for the right texture.
- 7) Once rolls are cooled, slather them in icing.
- If you don't want to make your own dough, you could always use crescent rolls.
