Tuesday, October 27, 2009

Pumpkin Cinnamon Rolls

Recipe from Cooking Light magazine
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100-110 degrees)
2 3/4 cups flour, divided
1/2 cup canned pumpkin
1/2 cup 1% milk
1/4 cup butter, melted
1 tablespoon sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg (freshly grated has way better flavor than the stuff in jars)
3 tablespoons sugar
3 tablespoons brown sugar
2 tablespoons flour
1 1/2 teaspoons cinnamon
2 tablespoons chilled butter, cut into small pieces
3/4 cup powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla
1. Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into measuring cups and level with knife. Add 2 cups flour, pumpkin, and next 5 ingredients (through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup of flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place the dough in a large bowl, coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, for 45 minutes or until doubled in size. Press two fingers into the dough. If an indentation remains, the dough has risen enough.
3. Combine the sugar, brown sugar, flour and cinnamon for the filling. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Punch dough down; cover and let rest 5 minutes. Roll the dough into a 12X10-inch rectangle on a floured surface. Sprinkle with filling mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 1-inch slices. Place slices in a 13X9 inch pan coated with cooking spray. Cover and let rise for 25 minutes or until doubled in size. *Tip: Use plain dental floss to slice through dough cleanly.
5. Preheat oven to 375. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
6. To prepare the glaze, combine all ingredients in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
*Note-You may want to double the glaze if you have frosting lovers in your house.

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