Dough
- 3/4 cup milk
- 1/4 cup margarine, softened
- 3 1/4 cups all-purpose flour
- 1 (.25 ounce) package instant yeast
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup margarine, softened
Directions
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix the filling. See below.
- Roll out dough into a 12x9 inch rectangle. Spread dough with filling mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a cassarole pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 20 minutes, or until browned. Serve warm
Filling
- 1/2 cup - 2/3 cup canned pumpkin
- 1/2 cup butter, softened
- 1 cup brown sugar packed
- 2 Tablespoons cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 3/4c raisins and/or 1/2c chopped nuts (optional)
Mix together ingredients. Spread evenly over dough.
Cream Cheese Frosting
- 4 Oz cream cheese
- 2 Tbl butter, softened
- 1 tsp vanilla extract
- 2-3 cups Powdered sugar.
- Milk
Beat together ingredients until smooth. Add small amount of milk until desired consistancy is reached. Spread on top of rolls after baking.
