Amish Pumpkin Cinnamon Rolls

O.k. I am done being bratty, I think.....
Now onto real and simple living. It has been a busy day around here. Mowed much of the day, while the dough was rising and made my herbal cough medicine for the winter. I am by profession a Master Herbalist along with being a writer. Herbal medicine will always be my true passion in life, aside from family of course, but felt the need to include that just so no one can take issue that I like herbs better than my family : )

Today I made these wonderful Amish Pumpkin Cinnamon rolls. They are so good, its hard to walk past and not pick one up every time you pass them.
The warm caramel frosting gives it that added yummy taste.

I always substitute the cinnamon with pumpkin pie spices. Just makes them more pumpkin-y in my mind.
The dough is very soft and easy to handle.

I make them slightly different than the recipe. I add the sugar to the milk and butter when I heat it up, and I add the warm milk mixture to the yeast and let it proof a bit then add the pumpkin and the eggs, but I am sure following the recipe would work.

I doubled the recipe. used all unbleached flour. Didn't have bread flour.
So here the recipe..... enjoy

Amish Pumpkin Cinnamon Rolls with Caramel Frosting
Pamela J Jacoby
1/3 cup milk
2 tbsp. butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 package dry yeast ( 1 Tablespoon)
1 cup unbleached all purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. melted butter

Caramel frosting (recipe follows)

In small saucepan, heat milk and 2 tbsp.butter just until warm (120-130degrees) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast. In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 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. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.In small bowl, combine brown sugar and cinnamon. Brush surface of doughwith melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices.
Place rolls, cut side up, in greased 9 inch square baking pan.
Cover and let rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden.
Remove from pan to waxed paper-lined wire rack.
Cool 10 to 15 minutes. Drizzle withCaramel frosting.
Makes 12 rolls.

CARAMEL FROSTING
1/4 cup (4 tbsp.)butter
1/2 cup brown sugar, packed
2 tbsp. milk
1/4 tsp. vanilla
Dash salt
1/2 to 3/4 cup sifted confectioners' sugar.

In small saucepan, heat butter until melted. Stir in brown sugar and milk.Stir in brown sugar and milk.
Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

The dough after it has risen
just baked
flipped out of the pan and ready to frost
All ready to eat. Really good while they are still warm !