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Pumpkin Praline Rolls

1/2 cup raisins
2 Tbsp rum
1/4 oz. (2 pkg)active dry yeast
1/3 cup packed brown sugar
1/3 cup warm water (110 degrees F)
2 eggs
2 Tbsp vegetable oil
3/4 cup canned pumpkin or pumpkin puree
1-1/2 tsp salt
1-1/2 tsp grown cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
2-3/4 to 3-1/4 cup bread or all-purpose flour
1/2 cup chopped toasted pecans
24 pecan halves

1/2 cup packed brown sugar
1/2 tsp ground cinnamon
2 Tbsp cold unsalted butter
1/2 cup finely chopped pecans.

In a small bowl, combine raisins and rum. Cover, set aside overnight
or 3 to 4 hours to soak. Or, microwave on HIGH for 30 to 60 seconds,
let stand 5 minutes. In large bowl of electric mixer, dissolve
yeast and a pinch of the sugar in warm water. Let stand until foamy,
5 to 10 minutes. Add remaining brown sugar, eggs, oil, pumpkin,
salt, and spices and 1-1/2 to 2 cups flour. Beat at medium speed
with electric mixer 4 minutes or 400 vigorous strokes by hand. Stir
in pecans, raisins and rum, and enough remaining flour to make a
stiff batter. Cover bowl with a slightly damp towel, set in a warm
place free from drafts. Let rise until double in bulk, about 1
hour. Grease 24 muffin cups, set aside. Prepare Praline Topping
set aside.

Stir batter down. Spoon into prepared muffin cups, filling about
half full. Smooth tops, sprinkle a heaping teaspoon of topping
into each muffin cup. Press lightly into batter with the back of
a spoon. Press a pecan half into top of each roll. Cover lightly
with buttered waxed paper. Let rise until almost doubled in bulk,
about 30 minutes.

Preheat over to 375 degrees F. Bake 15 to 20 minutes or until golden
brown. Transfer from pans onto a rack. Cool 5 minutes before
serving. Serve with Orange Cream. Makes 24 rolls.

Praline Topping: In a medium size bowl, combine brown sugar and
cinnamon. Use a pastry cutter or 2 knives to cut in butter until
mixture resembles coarse crumbs. Stir in pecans.


Orange Cream

6 oz cream cheese, softened
1 to 2 Tbsp powdered sugar
2 tsp grated orange zest
1 to 3 Tbsp orange juice

In a small bowl or electric mixer or food processor with metal
blade, process cream cheese, powdered sugar, and orange zest until
smooth. Add enough orange juice to create a smooth light spread.
Cover and refrigerate. Let stand at room temperature 20 to 30
minutes before serving. Makes about 1 cup.

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