Recipe: Pumpkin Caramel Rolls

PUMPKIN CARAMEL ROLLS



"Curlicues of tender, rich crumb with a sweet, rich glaze drizzled atop. Between the curled-layers is a rich walnut filling laced with brown sugar, cinnamon and pumpkin pie spice."

FOR THE DOUGH:
1 envelope Fleischmann's Active Dry Yeast
1 teaspoon sugar
1/2 cup warm orange juice (100 to 110 degrees F)
6 cups all-purpose flour, divided use
1 egg
1 cup buttermilk
1 cup canned pumpkin puree (not sweetened pie filling)
1/4 cup butter, melted
1/2 cup sugar
1 1/2 teaspoons salt
1 teaspoon baking soda

FOR THE FILLING:
3/4 cup butter, melted
2 cups brown sugar
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

FOR THE GLAZE:
1 cup firmly-packed brown sugar
1/3 cup Karo Light Corn Syrup
1/4 cup butter
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon orange extract

TO MAKE THE DOUGH:
Combine yeast, 1 teaspoon sugar and warm orange juice in a large mixing bowl; let stand 5 minutes.

Add 1/2 cup flour and mix well. Add egg, buttermilk, pumpkin and butter. Stir in sugar, salt and baking soda. Gradually add enough remaining flour to make a soft dough.

Turn dough out on a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Shape dough into a ball and place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft free place until dough doubles in bulk, about 1 1/2 hours.

TO MAKE THE FILLING:
Stir together all filling ingredients in a medium bowl until well blended. Set aside.

TO MAKE THE ROLLS:
Punch dough down and transfer to lightly floured surface. Divide dough in half. Roll one half of dough into a 9x15-inch rectangle. Spread half of filling mixture over dough, leaving a 3/4-inch border. Roll up dough from the long side. Slice dough into 12 equal portions. Repeat with remaining dough. Place 12 rolls in each of two greased 13x9-inch baking pans. Cover and let rise for 30 minutes in a warm, draft free area.

TO MAKE THE GLAZE:
Combine brown sugar, corn syrup and butter in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in cream, vanilla and orange extracts; set aside.

TO BAKE:
Preheat oven to 400 degrees F.

Bake rolls in a preheated oven for 10 minutes. Remove from oven and slowly drizzle glaze over top of rolls, allowing the glaze to soak in. Bake rolls an additional 10 to 15 minutes, until lightly browned. Cool slightly and invert rolls on foil lined plate. Then invert rolls again onto serving dish.

Makes 24 rolls
Source: Fleishmann's