It's finally starting to cool down where I am. And by cool down I mean finally in the mid 80's. But it's nearing the end of September, so cool or not, out come the pumpkin recipes. Check the end of the post for links to some of my other pumpkin recipes, both sweet and savory.
2 Tbsp. yeast
1/2 c. sugar
1/4 milk, warm
3/4 c. warm water
1 (15 oz.) can pure pumpkin, divided
2 eggs
1 tsp. salt
4 c. flour, Plus more as needed
Combine the warm milk, water, sugar and yeast in a large bowl. Let sit for 5 minutes. Add half the can of pumpkin, eggs, and salt and stir to combine. Add the flour, 1 cup at a time, until mixture starts to pull away from the sides of the bowl and forms a dough. Add flour an knead until it is elastic. Return to bowl and let rise about 30 minutes in a warm place (it wont rise very much) Roll out into a large rectangle. Spread with
1 stick butter, softened
Other half of canned pumpkin leftover from the dough
brown sugar to cover
cinnamon
nutmeg
Roll up and slice about an inch thick. Place in a greased baking pan about 1/2 inch apart and let rise again. Bake at 350 for 30 - 40 minutes. Let cool slightly and frost.
This made enough for a 9x13 and a 9x9
Penuche Frosting:
4 Tbsp. butter
1/2 c. packed brown sugar
2 Tbsp. milk
1 c. powdered sugar
In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk, bring to a boil. Cool slightly. Beat into powdered sugar until smooth. Pour into a plastic bag, cut a hole in the side and drizzle over slightly cooled sweet rolls.
The dough is very orange, and the frosting is light enough that with a little food coloring it would also look orange, I thought it would be fun to put something green in to the top to make them look like little pumpkins themselves.
My Pumpkin Collection:
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