Friday, July 4, 2008

Pumpkin cinnamon rolls with caramel sauce

To celebrate our Independence day we had Pumpkin Cinnamon Rolls w/ caramel sauce this morning. They are to die for and we actually might from sugar overdose.
Pumpkin Cinnamon Rolls
1/4 c butter, melted
½ c dry vanilla pudding mix
3/4 c warm milk
½ c canned pumpkin
1 T white sugar
1 tsp pumpkin pie spice
1 egg, room temp
½ tsp salt
4 c bread flour
1 T yeast
Throw all ingredients in bread machine on dough cycle. When it is done roll out on a floured surface in a large rectangle. Spread with butter and sprinkle with cinnamon and brown sugar. However much you like. Roll and cut 15 rolls. Place in a greased 9x13 in pan. Rise until double and then bake at 375 for 20 min.
Caramel Sauce
which is good on almost EVERYTHING!!!
1/2 Cup buttermilk or 1/2 Cup milk with 1/2 tsp. vinegar or lemon juice
2 Cups Sugar
1/2 Cup Butter
2 Tbs. Corn Syrup (not essential but it will help your syrup keep longer with out going grainey)
2 t. baking soda
1 tsp. Vanilla (do not add until after removing from heat)
Mix ingredients in a pot and boil for 3 minutes, the sauce will turn to the carmel color towards the end of boiling. (Essential Tip: mix in a pot one size larger than you think you will need. The syrup will be frothy in the beginning and it is awful cleaning up a burnt sugarey mess on your me!)Stir in vanilla when syrup is finished cooking.

1 comment:

Design Diva said...

This is an honest question.. how is the carmel sauce cost effective? Butter is like $3.00 a pound. Do you get like a great buy somewhere or something? I'd like to try it but can't justify the cost of the ingredients.

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