- Cooking Time:
- Servings: 12
- Preparation Time:
- 1/4 cup water
- ¼ cup milk
- ¼ cup butter
- 2 tablespoons sugar
- 2 ¼ teaspoons yeast
- 3-3 ½ cups flour
- 1 teaspoon salt
- ½ cup Libby’s® pumpkin
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup brown sugar, packed
- 1 tablespoon cinnamon
- 1/2 cup butter, softened
- 2 tablespoons Libby’s® pumpkin
- 1/2 cup pecans (optional)
- 1 1/2 tablespoons butter
- 1/4 cup brown sugar
- 2 tablespoons milk or cream
- 1 cup powdered sugar
- Preheat oven to 375 ° F.
- Put the water, milk and butter in a measuring cup and microwave for about 45 seconds or until the temperature is 110 ° F. (bathwater warm). If it gets too hot, just let it cool for a few minutes. Pour into a large mixing bowl and stir in the sugar and then the yeast. Let this mixture stand for about 5 minutes, or until it begins to foam.
- Add two cups of the flour, the salt, the pumpkin, and the spices to the yeast mixture and beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, add 3 cups of the flour right away and just use the dough hook on your mixer to knead the dough for about five minutes).
- Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, in a small bowl, mix together the softened butter, brown sugar, cinnamon and 2 tablespoons pumpkin.
- Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat). Spread the dough with the cinnamon/sugar mixture. Sprinkle with pecans if desired. Roll up the dough and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled.
- Bake at 375 ° F. for 25 to 30 minutes or until browned. Remove from oven and frost while warm.
- For glaze, in small saucepan, melt the butter and the brown sugar over medium heat until it boils. Let it boil for about a minute or until thickened. Whisk in the cream, then the powdered sugar. Add a teaspoon or two more milk if it needs to be thinned. Drizzle over rolls.
NotesThis is what I came up with to use some of the Libby's pumpkin that I had stockpiled for the season. The pumpkin taste is subtle, but I was afraid of the consistency if I were to add more. At any rate, they didn't last long so they must have been tasty!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Austin Personal Training Recipes
Pie Among Friends: Recipes from the Second Annual South Side Pie Challenge
Classic Chocolate RecipesSee More
Curried Eggplant with Coconut Milk
Cube Steaks Paprika
Crockpot Rice Pork ChopsSee More