Wednesday, November 16, 2011

Pumpkin Cinnamon Rolls

Eggnog and Pumpkin.  These are two flavors of fall/winter in my house.  Summer has hardly started to loosen her grip on us when my boys start asking if eggnog is in the stores yet.  When the stuff hits the shelves in early October I'm sickened but the children and husband are in heaven.  Pumpkin just screams fall and is always in abundance in our food at this time of year.  I've made numerous batches of Chocolate Pumpkin Muffins and then there is the Pumpkin Soup and all sorts of pumpkiny treats.  I started these rolls by just thinking of eggnog and somehow pumpkin entered in.  After two tries a success was born and boy are they yummy.  They are even still good after three days.  This makes a double batch (24 rolls).

3/4 cup sugar
1 teaspoon salt
2 cups eggnog, warmed (no hotter than 115*F)
3 tablespoons yeast
3/4 cup warm water
1/2 cup butter, melted
1 Egg, beaten
6 cups flour, plus more if needed
1 1/2 cup brown sugar
1 cup pumpkin puree (not pie filling)
2 tsp cinnamon
1/2 cup butter, melted
1 can sweetened condensed milk
 Mix first 8 ingredients as you would for bread.  Let rise until double.  When bread is doubled, in a medium bowl, mix the brown sugar; pumpkin; and cinnamon.  Split dough in half and roll one half into a rectangle as you would for cinnamon rolls (approx. 12"X20").  Spread 1/2 of the butter on dough.  Sprinkle with 1/2 of the pumpkin mix and spread it out to cover dough.  Roll it up and cut into 12 rolls.  Place in greased 9X13" pan and let raise 20min.  Repeat with remaining dough and pumpkin.  Bake at 350*F for 15-20 or until golden brown and done.  Pour 1/2 can of sweetened condensed milk over each pan of rolls and let cool or just eat.  Store any leftovers in the fridge.

If you choose to make your own puree, make sure you place it in cheesecloth or a fine mesh strainer and let it sit for a couple of hours to get rid of the excess water, otherwise it will be too runny.

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