NO-KNEAD PUMPKIN CINNAMON ROLLS
My cousin gave this recipe to my mother many years ago. My mother shared it with me, and I have been making it ever since. The rolls are so amazingly moist and tender, especially right out of the oven. -Kathleen Gill, Miles City, Montana
Provided by Taste of Home
Time 55m
Yield 1 dozen
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12x10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.
Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 254mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CINNAMON ROLLS
I love cinnamon rolls, and thought it would be fun to add pumpkin and eggnog to a cinnamon roll recipe I already had for the fall season.
Provided by MandaJo
Categories Bread Yeast Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- Warm 1/2 cup eggnog in a small saucepan over low heat until it bubbles, about 5 minutes. Remove from heat and mix in 1/8 cup butter and 1/8 cup pumpkin; stir until melted. Add water and let mixture cool until lukewarm, about 5 minutes.
- Combine cooled eggnog mixture, 1 cup flour, white sugar, egg, yeast, and salt in a large bowl. Stir well to combine. Stir in remaining flour 1 cup at a time, beating well after each addition with an electric mixer until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Roll dough into a 12x9-inch rectangle.
- Combine brown sugar, cinnamon, nutmeg, cloves, and allspice together in a bowl. Spread melted butter on top of dough and top with brown sugar mixture. Roll dough into a log, using a little water to seal the seam.
- Cut roll into 12 slices using a very sharp knife or a piece of unflavored dental floss. Place rolls into a 9x13-inch greased baking pan. Cover and let rise until almost doubled in size, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Meanwhile, combine confectioners' sugar, cream cheese, 1/4 cup pumpkin, and vanilla extract in a bowl. Add eggnog gradually until frosting reaches a spreadable consistency. Spread frosting over warm cinnamon rolls.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 63.2 g, Cholesterol 41.5 mg, Fat 9 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 5.3 g, Sodium 186.8 mg, Sugar 29.1 g
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