Pumpkin Chocolate Chip Cinnamon Rolls

Because it's fall and we are starting to get quite the chill in the air around here, I wanted to share my recipe for these yummy treats!  MMMMMM!

My mouth is watering just looking at them!

I love to cook!  It is definately something that gives me a little bit of contentment.  Especially when you get a compliment on what you do.  I was wanting to try something new so I went surfing the web and found a recipe that sounded pretty good.  I made a couple of tweeks to it and ended up with these babies!!

I highly recommend you try them.

Pumpkin Chocolate Chip Cinnamon Rolls with Caramel Frosting

              6-7 cups flour                                             2 pkgs yeast

              1 cup solid-pack pumpkin                           1 1/3 cup milk

             4 tbsp sugar                                               8 tbsp butter (divided)

                1 tsp salt                                                     2 eggs

             1 cup brown sugar                                      2 tsp ground cinnamon
                                 1 bag of Chocolate Chips

Combine 3 cups flour and yeast; set aside.  In a saucepan, heat and stir pumpkin, milk, sugar, 4 tbsp butter and salt until warm and butter is almost melted.  Add to flour/yeast mixture along with eggs.  Beat on low for 30 seconds.  Beat on high for 3 minutes.  Stir in remaining flour.  Knead until smooth and then place in bolw to let raise until doubled in size.  Turn out onto floured countertop and roll out into a rectangle.  Melt remaining melted butter and brush onto dough.  Combine brown sugar and cinnamon and sprinkle on dough, top with chocolate chips.  Roll up and cut into 12 slices.  Place on greased cookie sheet.  Cover and let raise until doubled.  Bake at 350 degrees for 20 minutes.   Drizzle caramel frosting on top.

Caramel Frosting

             4 tbsp butter                                               1/2 cup brown sugar

             2 tbsp milk                                                 1/2 tsp vanilla

           pinch of salt                                                1/2 cup powdered sugar

Melt buter in saucepan; stir in brown sugar and milk.  Cook over med-low heat for 1 minute.  Stir in vanilla, salt and powdered sugar.  Drizzle over rolls.

This recipe makes 12 VERY LARGE cinnamon rolls.  You can cut them to any size you would like, but this is how we like them.  And just an FYI....they are best served warm.  If you don't get to them righ after they come out of the oven or you have leftovers, well, it's a good thing we have microwaves!! :)