pumpkin cinnamon rolls

Name: Pumpkin cinnamon rolls
Prep time: 45 min
Cook time: 25 min
Yield: 24
Ingredients: - 2 tablespoons active dry yeast; - 1/2 cup warm water (110° to 115°); - 4 eggs; - 1 cup shortening; - 1 cup canned pumpkin; - 1 cup warm milk (110° to 115°); - 1/2 cup sugar; - 1/2 cup packed brown sugar; - 1/3 cup instant vanilla pudding mix; - 1/3 cup instant butterscotch pudding mix; - 1 teaspoon salt; - 7 to 8 cups all-purpose flour; ## FILLING:; - 1/4 cup butter, melted; - 1 cup packed brown sugar; - 2 teaspoons ground cinnamon; ## ICING:; - 3 tablespoons water; - 2 tablespoons butter, softened; - 1 teaspoon ground cinnamon; - 2 cups confectioners' sugar; - 1-1/2 teaspoons pure vanilla extract

(3 RATINGS)

275 Pinches 1 Photo

Debra Russell

Hillsboro, AL

Updated on Nov 1, 2010

A sweet delight for thanksgiving at coffee time.

Rate

prep time 45 Min

cook time 25 Min

method ---

yield 24 serving(s)

Ingredients

- 2 tablespoons active dry yeast
- 1/2 cup warm water (110° to 115°)
- 4 eggs
- 1 cup shortening
- 1 cup canned pumpkin
- 1 cup warm milk (110° to 115°)
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/3 cup instant vanilla pudding mix
- 1/3 cup instant butterscotch pudding mix
- 1 teaspoon salt
- 7 to 8 cups all-purpose flour
FILLING:
- 1/4 cup butter, melted
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
ICING:
- 3 tablespoons water
- 2 tablespoons butter, softened
- 1 teaspoon ground cinnamon
- 2 cups confectioners' sugar
- 1-1/2 teaspoons pure vanilla extract

How To Make pumpkin cinnamon rolls

Step 1

In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
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