Pumpkin Cinnamon Rolls with Toffee

Pumpkin Cinnamon Rolls with toffee
Recipe by: Terri White, my amazing Mother.

2 Tablespoons yeast. (either put in some flour if instant or if not but in 1/2 cup warm water with 1 tablespoon sugar)

5 cups warm water
1/2 cup oil
3/4 cup brown sugar
2 Tablespoons salt
1 can 15 oz can pumpkin ( I think... or use the premixed pumpkin...just add whatever)
pumpkin pie spice... dump in what looks good.

add some flour, I don't know maybe 5 cups and let it beat in mixer for 5 minutes...add the yeast mixture and contiune to beat ( use the beater not the dough hook yet and do not use the wire beaters or they will break.. contiune to add flour a little bit at a time letting it mix really well. When the dough begins to get thick change beater to dough hook to finish off. Add enough flour to make a sticky but not so sticky dough. Contiune to beat... ( the dough is better when beat for a while)

But into a greased bowl and let rise until double.

Take 1/2 of it at a time and make into cinnamon rolls... dough...butter....cinnamon....

brown sugar and add chopped toffee bits or nuts. cut into cinnamon rolls and let rise. Bake at 325 for 20 minutes or until light brown.

When cooked take from oven and pour carmel ice cream topping over each cinnamon roll, Let cool a bit and either frost with frosting or top with whip cream that has either pumpkin pie spice and some pumpkin added or get some jello pumpkin pie instant pie filling and whip it with the whip cream, add some powder sugar to the whip cream to sweeten it.

On plate put cinnamon roll, a spoonful of whip cream and then drizzle caramel syrup over whip cream and top off with toffee bits.

Eat and know that you just ate probably 10 million calories but who cares it was good.....


frosting if needed:

powder sugar, butter, vanilla, can milk.... beat it up!! add pumpkin spice if you want....