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Pumpkin Rolls

by Paul Haythorn

Batter:

½ C. milk

2 Tbsp. butter

½ C. unsweetened pumpkin puree

2 Tbsp. granulated sugar

½ tsp. salt

1 large egg, beaten

1 pkg. active dry yeast

1 C. all-purpose flour

1 C. Living Flour Sprouted Wheat Flour


Filling:

½ C. brown sugar, packed

1 tsp. ground cinnamon

2 Tbsp. butter, melted


Frosting:

4 Tbsp. butter

½ C. brown sugar, packed

2 Tbsp. milk

¼ tsp. vanilla extract

1/8 tsp. salt

½ to ¾ C. powdered sugar, sifted

In a small saucepan, heat milk & butter until warm (120- 130°) and butter is almost melted, stirring constantly.

In large mixing bowl combine pumpkin, sugar & salt. Add milk mixture and mix well with an electric mixer.

Beat in egg and yeast. In a separate bowl, combine flours. Add half of flour mixture to pumpkin mixture.

Beat on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft).

Place in a lightly greased bowl. Cover and let rise in warm location until doubled, about 1hour.

Place on floured surface. Roll dough into 12 x10”rectangle.

In a small bowl, combine brown sugar and cinnamon. Brush dough surface with melted butter. Sprinkle with brown sugar mixture.

Beginning with long side of dough, roll up jelly-roll style. Gently cut roll into twelve, 1” slices. Place rolls cut-side-up in greased 9”square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. Preheat oven to 350°F. Bake rolls 20 minutes, or until golden.

Remove from pan to wire rack. Cool 10 to 15 minutes.

While rolls cool, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute.

Transfer to a small mixing bowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency. Drizzle icing over warm rolls.




Paul Haythorn
Paul Haythorn

Author