3 1/4 to 3 1/2 cups all purpose flour
2 1/2 teaspoons instant yeast
2/3 cup Libby’s canned pumpkin
2/3 cup milk
2 tablespoons fine sugar
2 tablespoons unsalted butter
1 1/2 teaspoons QUALITY cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 LARGE egg
- In a large bowl combine 2 cups of flour and the yeast. Set aside.
- In a small saucepan combine pumpkin, milk, sugar, butter, cinnamon and salt. Heat until warm and butter is melted.
- Stir pumpkin mixture into flour mixture until blended.
- Using hand mixer on low speed add egg until combined. Increase speed and beat 3 minutes until well blended, scrap down sides as necessary.
- Fold in remaining flour JUST until dough is no longer sticky.
- Shape dough into a ball and place in a lightly greased bowl. Turn dough ball to coat with the grease.
- Cover with a cheesecloth and let rise in a warm place an hour or so until double in size.
2 1/2 tablespoons canned pumpkin
2 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts
1/3 cup Craisins
1/3 cup golden raisins
- In a mixing bowl combine the pumpkin and butter. Set aside.
- In another small bowl combine the brown sugar and pumpkin pie spice. Set aside.
- Grease a 9×13 pan. Set aside.
- Turn dough out onto a lightly floured surface.
- Roll dough into a 12×10 rectangle.
- Spread with pumpkin butter mixture.
- Sprinkle with brown sugar mixture.
- Sprinkle with craisins, golden raisins and walnuts.
- Roll up tightly jelly roll style.
- Pinch dough to seal edges.
- Cut into 12 rolls.
- Place rolls cut side down in prepared pan.
- Cover with cheesecloth and let rise in a warm place for an hour until nearly double in size.
- Preheat oven to 375°.
- Bake rolls 20-25 minutes and golden brown.
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon sea salt
- Melt the butter and brown sugar in a saucepan over medium heat.
- Add the brown sugar stirring to dissolve until it starts to bubble.
- Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
- Whisk in 2 cups of powdered sugar until well blended.
- Add up to 2 more cups of powdered sugar to get to the consistency you want.
- Cool in the pan on a wire rack.
- Ice the rolls with half the icing as soon as they come out of the oven. This allows the icing to ooze down into the rolls.
- Cool 15 minutes and ice again.