PUMPKIN CINNAMON ROLLS
Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls. -Janet Wells, Hazel Green, Kentucky
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough., Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side., Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 188mg sodium, Carbohydrate 42g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CINNAMON ROLLS
Cinnamon rolls get a fall makeover in this nutty and spiced version from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h5m
Yield 24 servings
Number Of Ingredients 25
Steps:
- For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
- Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
- After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
- Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
- Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
- For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
- Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
- Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
- For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
- Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
- Delicious!
KELSANDRA'S PUMPKIN CINNAMON ROLLS
I made these up for a friend who loves pumpkin. I looked at a few pumpkin pie recipes and tried to include some of the same ingredients. Here is the delicious result.
Provided by dpht3
Categories Bread Yeast Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
- Bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
- While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.
Nutrition Facts : Calories 513.7 calories, Carbohydrate 90.7 g, Cholesterol 42.3 mg, Fat 13.8 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 6.6 g, Sodium 176.4 mg, Sugar 47.8 g
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PUMPKIN CINNAMON ROLLS - SALLY'S BAKING ADDICTION
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4.7/5 (57)Category Breakfast
- Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 2/3 cups more flour and beat for 1 more minute. Place dough into a greased bowl (a bit of olive oil or nonstick spray to grease works). Turn the dough around in the bowl so all sides of the dough are coated. *If you do not have a stand-mixer, mix the dough together in a large mixing bowl with a wooden spoon or rubber spatula.*
- Cover dough tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size. This will take about 1 – 1.5 hours. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
- Gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour.
- Roll the dough out into a 18×10 inch rectangle. Spread the softened butter evenly on top. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 11-12 pieces, about 1.5 inches each. Arrange rolls into a greased 9-inch or 11×7 inch pan.
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- Place butter in small sauce pan over medium high heat. Butter will begin to melt, foam, and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough. If you aren’t sure how to brown butter, check out my step by step photo instructions here.
- In bowl of an electric mixture, add warm milk, yeast, and 1/3 teaspoon granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, brown sugar, cinnamon, nutmeg, cloves, and salt together in a large bowl.
- Once the milk is a bit foamy from the yeast add in ½ of the flour mixture, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
- Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for about 1 1/2 hours or until doubled in size.
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