Wednesday, October 19, 2005

Amish Pumpkin Cinnamon Rolls

This is a interesting variation of the cinnamon roll.

1/3 cup milk
2 tablespoons butter
½ cup canned pumpkins or mashed cooked pumpkin
2 tablespoons sugar
½ teaspoon salt
1 egg, beaten
1 package active dry yeast
1 cup unbleached four
1 cup bread flour
½ cup brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons butter

In a small sauce pan heat milk and 2 tablespoons butter until butter is just melted, stirring constantly.

In a large mixer bowl, combine pumpkin, sugar and salt and milk/butter mixture. Beat with mixer until well mixed. Add yeast. Mix together.

In separate bowl, combine flours. Add half of the pumpkin mixture. Beat on low speed. Scrape side of bowl frequently. Add remaining flour and mix (dough will be soft.) Turn into lightly greased pan and grease dough lightly. Cover and let rise until double.

Punch dough down. Turn into floured surface. Knead to create a smooth dough, sprinkling enough flour to make dough easy to handle. On flour surface roll dough out 12x10 inch rectangle.

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

Roll up jelly roll style. Seal seams. Cut into twelve 1 inch slices. Place roll, cut side up, in greased 9-inch square baking pan. Cover and let rise until double.

Bake at 350 degrees F. for 20 minutes.

Makes 12 rolls.

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