Pumpkin Penuche Cinnamon Rolls

by Juli
(Savannah GA)

Ingredients

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

Method

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

Method

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:

Ingredients

4 Tbsp. butter
1/2 c. packed brown sugar
2 Tbsp. milk
1 c. powdered sugar

Method

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.