Wednesday, August 31, 2016

Pumpkin It Up! Pumpkin-Caramel Cinnamon Rolls

There is something so comforting about spending a few quiet moments lingering over a freshly baked pastry and a steaming cup of a favorite brew. These Pumpkin-Caramel Cinnamon Rolls, from the new cookbook Pumpkin It Up! seem like the perfect complement to a leisurely Saturday morning -- especially when served alongside a delicious latte. In my next post, author Eliza Cross offers tips for cooking with pumpkin. Stop by A Little Loveliness for our cookbook giveaway!

Pumpkin-Caramel Cinnamon Rolls
Makes 12 servings

1 (8-ounce) tube refrigerated seamless crescent dough
13 cup canned or cooked pumpkin purée
6 tablespoons butter or margarine, softened, divided
14 cup plus 2 tablespoons firmly packed dark brown sugar, divided
2 tablespoons milk, divided
1 teaspoon pumpkin pie spice
14 teaspoon salt
14 cup finely chopped pecans
14 teaspoon vanilla extract
1413 cup powdered sugar

Preheat oven to 350 degrees. Prepare a 9-inch round cake pan with nonstick cooking spray and set aside.

Unroll the dough and pat into a large rectangle. In a small bowl, combine the pumpkin, 4 tablespoons butter, 2 tablespoons brown sugar, 1 tablespoon milk, pumpkin pie spice, and salt; stir until well blended. Spread mixture over the dough and sprinkle with pecans. Starting with the long side, roll up the dough; pinch the seam to seal. Cut dough into 12 equal slices and arrange cut-side up in the prepared pan. Bake for 20–25 minutes, until rolls are golden brown. Cool in the pan on a wire rack for 15 minutes.

Heat the remaining 2 tablespoons butter in a small saucepan until melted. Stir in the remaining 14 cup brown sugar and 1 tablespoon milk; cook over medium-low heat for 1 minute. Remove from heat and allow to cool for 5 minutes. Stir in the vanilla and 14 cup powdered sugar; beat until well blended, adding more powdered sugar until desired consistency is reached. Drizzle the rolls with the icing.

Photos from Pumpkin It Up! Used with permission.

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