Pumpkin Cinnamon Rolls- Day 11

This week I have been sharing the losses on our journey to becoming parents. The fall season of our life.

Today I remember the seeds that were planted that grew into our adoption of our son. Venturing in again to a land of unknown outcome.

Excitement. Cautiousness. Monthly pictures from his foster mom. Falling more in love each month. Praying that nothing would prevent this one too.

After eight months of waiting. The long pursuit rested.

And so it seems fitting that this week’s recipe would be a celebratory one!

(Keeping with the theme of remembering 5 years ago this week our trip to Guatemala, be sure to look after the recipe for a glance at what were were doing today!)

My friend Kristi is graciously providing weekly recipes during the 31 day of noticing fall series. Last week I tried the slow cooker recipe- it was a hit from the five year old to Mamu and Papa! You can find that recipe here. (Check out and like Kristi’s facebook recipe page here for great ideas.)

Here is this week’s recipe!

Pumpkin Cinnamon Rolls with Caramel Icing

ROLLS:

1/3 cup milk, room temperature

2 Tbs butter, melted

½ cup canned pumpkin or mashed cooked pumpkin

2 Tbs granulated sugar

½ tsp salt

1 large egg, beaten

1 cup unbleached all-purpose flour*

1 cup bread flour*

(I just used 2 cups all purpose flour instead of 1 cup of bread flour and 1 cup of all purpose flour)

1 package active dry yeast

FILLING:

1/3 cup brown sugar, packed

1 tsp ground cinnamon

2 Tbs melted butter

FROSTING:

¼ cup (4 Tbsp.) butter

½ cup brown sugar, packed

2 Tbs milk

(I used 2 Tbs of pumpkin spice creamer instead of milk)

¼ tsp vanilla extract

dash of salt

½ to ¾ cup sifted powdered sugar

I used a bread machine, so I put all of the ingredients in the bread machine in the order listed above, and used the dough cycle.

It takes 1.5 hours because the dough rises during part of the cycle too.

If you do it this way, then skip to #3 of the directions below.

1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly. (I did it in the microwave instead–did the butter for about 20-30 seconds @ 60% power, then just stirred the milk in).

2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 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.

3. 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(don’t be afraid to use flour here!). On lightly floured surface, roll dough into 12×10-inch rectangle.

4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife or pizza cutter, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing bowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

8. Drizzle icing over warm rolls.

Yield: 12 rolls*

*I doubled it and cut them a little smaller (cut thinner slices once rolled up) and it made 32 rolls, so I used one 9×13 pan and one 9×9 pan. Also-if you double it, don’t double the icing amounts. What’s listed above is PLENTY!

Cooking Tips*If you’d like to begin preparing these the night before… Follow directions through step four, cover and refrigerate overnight. Take out in the morning and continue with step 5.**If you’re lacking a warm place for rising, use your oven. Turn on the oven light. Then set your oven to 400 degrees for one minute. Turn it OFF and then place your pan inside the warmed oven. Make sure you have turned off your oven!

(Recipe adapted from recipegirl.com)

Yumm! I am excited to try these.

As God would have it, this week on remembering our losses occurs the same week we mark traveling to Guatemala to bring home our son. 5 years ago.