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!
PUMPKIN BREAD ROLLS WITH CINNAMON BUTTER RECIPE - (1.5/5)
Provided by randiboyle
Number Of Ingredients 15
Steps:
- For the bread rolls: In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time. Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour. Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour. Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the "stem." In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll. For the cinnamon butter: In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving. Serve the rolls warm with the cinnamon butter.
SUPER FANTASTIC CINNAMON ROLLS (BREAD MACHINE RECIPE)
I have tried countless recipes for Cinnamon Rolls trying to find the perfect recipe. This is it!! I can't ever make enough of these at home! They are so easy to make too - don't you just love bread machines!
Provided by Quest4ZBest
Categories Yeast Breads
Time 35m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start.
- In separate bowl combine cinnamon and sugar.
- After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F.
- Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.
Nutrition Facts : Calories 511.3, Fat 18.4, SaturatedFat 6.7, Cholesterol 51.8, Sodium 421.5, Carbohydrate 80.1, Fiber 2.4, Sugar 41.2, Protein 7.5
PUMPKIN-CINNAMON ROLL BAKE
Pumpkin pie for breakfast? Yes, please! Cinnamon roll pieces baked in a pumpkin-spiced custard and topped with icing, pecans and cinnamon whipped cream--soon to become a fall favorite for breakfast or brunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Separate cans of dough into 10 rolls; refrigerate 2 icing containers. Cut each roll into 6 pieces; place in dish.
- In medium bowl, beat eggs, half-and-half, pumpkin, granulated sugar and pumpkin pie spice with whisk until blended. Pour over pieces in dish; stir to distribute mixture and coat pieces with egg mixture.
- Bake 35 to 39 minutes or until deep golden brown. Let stand 15 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until icing is drizzling consistency. Drizzle icing, and sprinkle pecans over top of bake.
- Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, cinnamon and vanilla. Increase speed; beat mixture until stiff peaks from. Use large spoon for serving. Serve pieces with whipped cream.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 28 g, TransFat 0 g
PUMPKIN DINNER ROLLS IN THE BREAD MACHINE
A light, fluffy dinner roll perfect for Thanksgiving with a hint of pumpkin and spice flavor. Wonderful with honey butter and easy to make with your bread machine.
Provided by Gideon'sMommy
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 18
Number Of Ingredients 10
Steps:
- Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.
- Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.
Nutrition Facts : Calories 108 calories, Carbohydrate 20 g, Cholesterol 10.7 mg, Fat 1.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 161.2 mg, Sugar 3.6 g
PUMPKIN CINNAMON ROLLS
Heres a new look at an old favorite. Yumm. I used 1 1/2 tsp cinnamon and 1/3 tsp of nutmeg, 1/2 a cup of brown sugar and a really good handful of raisins (not originally ask for at all). After all, isn't it the good stuff in the middle that makes a cinnamon bun?
Provided by Annacia
Categories Yeast Breads
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In small saucepan, heat milk and 2 tablespoons butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
- In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
- Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.
- In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
- Bake rolls at 350 degrees about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
- Frosting:.
- In small saucepan, heat butter until melted. Stir in brown sugar and milk.
- Stir in brown sugar and milk. Cook over medium low heat 1 minute.
- Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
Nutrition Facts : Calories 265.9, Fat 8.7, SaturatedFat 5.3, Cholesterol 37.1, Sodium 218.3, Carbohydrate 44.6, Fiber 1.4, Sugar 25.8, Protein 3.6
CHEF JOHN'S PUMPKIN CINNAMON ROLLS
The addition of pumpkin puree made these the best cinnamon rolls I've ever tasted.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 3h30m
Yield 16
Number Of Ingredients 24
Steps:
- Mix brown sugar, 1/4 cup white sugar, and cinnamon together in a small bowl; set aside.
- Combine yeast, 1/2 teaspoon white sugar, and warm water in the bowl of a stand mixer. Whisk together and set aside until foamy, about 10 minutes.
- Pour pumpkin puree, cream, 1/4 cup white sugar, 1/4 cup melted butter, salt, 1/2 teaspoon vanilla, ginger, allspice, 2 cups flour, and the egg into stand mixer bowl with the yeast mixture. Mix with dough hook attachment until combined, about 2 minutes.
- Stir in 2 1/4 cups flour and mix on low with the dough hook, adding more flour if the mixture is too sticky, until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes.
- Remove dough and shape into a ball. Coat the bowl of the stand mixer lightly with vegetable oil, return dough to the bowl, turning to coat with oil. Cover with aluminum foil and set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
- Generously butter a 13x9-inch baking dish.
- Transfer dough to a well-floured work surface. Use your hands to flatten into a rectangular shape about 1-inch thick. Generously sprinkle flour over both sides of the dough; roll out to about a 20x12-inch rectangle. Pour melted butter over the top and brush evenly over the surface, leaving 2-inches along one wide edge unbuttered. Sprinkle the brown sugar mixture over the dough and moisten the unbuttered edge with water. Starting at the wide edge with butter, roll dough tightly into a log; press firmly along moistened edge to seal.
- Trim uneven ends from the roll and discard. Cut rolled dough into 16 equally-sized pinwheels. Place the pinwheels, cut side up, in the prepared baking dish. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, 45 to 60 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.
- Whisk cream cheese, confectioners' sugar, milk, and vanilla extract together in a large bowl until smooth; drizzle over the warm cinnamon rolls. Sprinkle pumpkin seeds over the rolls to serve.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 52.1 g, Cholesterol 38.2 mg, Fat 11.2 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 6.2 g, Sodium 232.4 mg, Sugar 24.7 g
PUMPKIN CINNAMON ROLLS USING BREAD MAKER
If you have a bread maker and you're not using it to make recipes like cinnamon rolls, you're missing out. Using the dough cycle is a dream and makes it so easy to prepare the dough. Once baked, these rolls are light, fluffy, and slightly sweet. The pumpkin filling has just the right amount of sugar and spice. We served these slightly cooled with a generous amount of cream cheese icing. In our mind, that's not optional. It's the perfect complement to the pumpkin cinnamon rolls. This recipe makes 8 very big cinnamon rolls. A delicious breakfast treat during the fall or the holidays.
Provided by Barbara Kavorkian @BKavorkian
Categories Desserts
Number Of Ingredients 25
Steps:
- Add the first 9 ingredients to your bread machine in the order listed.
- My machine requires the wet ingredients first. Just check your manual if not sure about the order. Set aside the pumpkin, brown sugar, cinnamon, pumpkin pie spice, egg yolk, raisins, and walnuts for the filling.
- Program bread machine for the dough setting. My dough cycle takes about 1 1/2 hours.
- While waiting for the dough cycle to complete, prepare the filling by combining the pumpkin, cinnamon, pie spice, and yolk in a small bowl. Mix well. Store in refrigerator until ready to use.
- When the dough has risen completely, remove it from the bread pan. Place on a floured surface and knead slightly (about 2-3 minutes). Roll dough into a large rectangle.
- With a spatula or clean hand, spread out the 1/4 cup butter onto the dough, making sure that all areas have some butter on it.
- Sprinkle on brown sugar and gently pat down.
- Adding on top of this the pumpkin mixture spreading evenly. Top this with raisins and walnuts as an optional ingredient.
- Roll into a log like a jelly roll and cut into 8 equal pieces.
- Place the eight rolls in a prepared 13x9 inch baking pan. I use a glass pan that I have buttered the inside. You can use a non-stick spray if you like. Cover rolls with a clean towel and place in a warm area to rise. (about an hour).
- Preheat oven to 350 Fahrenheit. When rolls have doubled in size place on the middle oven rack and bake for 15 to 20 minutes.
- Once the rolls are cooked and cooled, mix the icing.
- When finished remove to wire rack to cool, or serve warm. Icing is optional.
- NOTE: If you choose to freeze these, do not ice them before freezing. Let the rolls cool completely, wrap 1 or 2 in cling wrap and then place into freezer bag. Then you can pull the two out without having to defrost the whole thing to have one, and you can frost or not frost.
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PUMPKIN CINNAMON ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (38)Category BreakfastCuisine AmericanTotal Time 3 hrs 25 mins
- 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.
PUMPKIN CINNAMON ROLLS RECIPE | MY BAKING ADDICTION
From mybakingaddiction.com
Estimated Reading Time 6 mins
- Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
- Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for about 1 1/2 hours, until it's almost doubled in bulk.
- Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be pretty thin.
- Use a pastry brush to brush the melted butter onto the top of the dough. In a medium bowl, mix together the filling ingredients and sprinkle them onto the butter creating an even layer, leaving one short edge free of filling (about 1 inch).
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4.5/5 (42)Total Time 3 hrs 47 minsCategory Bread, Rolls, Muffins & BreakfastCalories 306 per serving
- To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.
- In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
- Add buttermilk and pumpkin to melted butter and warm to temperature, about 45 seconds on high power in the microwave. If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out. ** (see note below)
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