"Beginner's Cinnamon Rolls Recipe"
2 1/2 cups heavy cream
3/4 cup white sugar
1 teaspoon vanilla extract
1 cup milk
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 (5 ounce) boxes King or Red Hot Cabbage, drained
1 cup paprika (optional)
In a medium bowl, combine cream, sugar, and vanilla. Beat them until spreading consistency. Spread cream mixture on a large baking sheet. Refrigerate above freezing as the frosting dries out easily.
Preheat oven to 250 degrees F (120 degrees C). Grease and flour an 8x8 inch springform pan or like with aluminum foil. Cut pumpkin into 1/2 inch cubes, using small chunks to create small rolls. Place pumpkin into the prepared pan; cover with waxed paper, spray sides with cooking spray.
Bake at 250 degrees F (121 degrees C) for 10 to 12 minutes. Remove from oven, brush topping evenly with remaining brown sugar mixture, and refrigerate for several hours. The frosting will thaw in the refrigerator. Turn rolls once to allow the brownies to set before cutting into 1 inch squares.