Pumpkin Rolls With Maple Streusel Filling Recipes

STREUSEL PUMPKIN SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4-3/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Roll each portion into a 12x10-in. rectangle. Combine the flour, brown sugar, cinnamon and allspice; cut in butter until crumbly. Set aside 1 cup. , Sprinkle remaining streusel over dough to within 1/2 in. of edges; press down lightly. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes. , Bake at 375° until golden brown, 20-25 minutes. Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over rolls. Serve warm.

MAPLE-PUMPKIN DINNER ROLLS

Steps:

• In a large bowl, mix cornmeal, brown sugar, yeast, salt, pie spice and 2 cups flour. In a small saucepan, heat 3/4 cup milk, syrup and 2 tablespoons butter to 120°-130°; stir into dry ingredients. Stir in pumpkin and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes., Divide and shape dough into 16 balls. Place in 2 greased 9-in. round baking pans or cast-iron skillets. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375°., Brush remaining milk over dough. Bake 12-15 minutes or until golden brown., Melt remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm.

PUMPKIN ROLLS WITH MAPLE STREUSEL FILLING

Steps:

• For Rolls:.
• In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast; set aside.
• In a medium saucepan heat and stir milk, water, butter, sugar and salt just until warm (120 deg to 130 deg F) and butter almost melts.
• Add milk mixture to dry mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed for 3 minutes. Stir in canned pumpkin. Using a wooden spoon, stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease surface. Cover with plastic wrap; refrigerate overnight.
• Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
• Meanwhile, lightly grease 2 baking sheets. Divide each half of dough into 8 pieces. On a lightly floured surface flatten each piece into a 3 1/2-inch round. For each roll, place the round of dough in the palm of your hand. Place 1 generous Tbsp of Maple Streusal Filling in the center of each round. shape dough into a ball by pulling the edges of the dough up and over the streusal, pinching edges of dough o seal. Place rolls, smooth side up, on prepared baking sheets. Cover; let rise in a warm place until nearly doubled in size (30 to 40 minutes).
• Preheat oven to 375 deg F. Bake rolls for 12 to 14 minutes or until golden brown. Immediately remove rolls from baking sheets. Cool on wire racks.
• Streusal Filling:.
• In a medium mixing bowl combine all ingredients except butter. Stir to combine. Stir in the melted butter until combined.
• To make ahead:.
• To reheat rolls from room temperature, wrap in foil and warm in a 375 deg F oven about 7 minutes or until heated through. To reheat frozen rolls, wrap and warm in a 375 deg F oven for about 20 minutes or until warm.

PUMPKIN PIE CINNAMON ROLLS WITH MAPLE GLAZE

Steps:

• Prepare the dough. Heat the milk and sugar in a pan with the salt and butter, until butter is melted. Cool until lukewarm.
• Meanwhile, dissolve the packet of yeast in ¼ warm water with a pinch of sugar. Stir until dissolved and wait until frothy. Mix the yeast into the lukewarm milk mixture.
• Stir in the beaten eggs and 2-3 cups of the flour. Beat until smooth, and then stir in the remaining 2-3 cups of flour, until the dough is smooth and elastic (note: it should be slightly softer/stickier than regular dough bread).
• Roll the dough into a ball and place in a large greased bowl. Brush the dough surface with melted butter. Cover with a cloth and allow to sit and rise in a warm place for approximately 1 hour. Punch dough down, and wait 5 more minutes.
• While the dough is rising, prepare the filling. Combine the pumpkin puree and apple or lemon juice in a saucepan over low heat. Stir in the spices, salt, and brown sugar. When it is warm, carefully stir in just enough flour to make the mixture thickened a little (about ¼-1/2 cup). Taste, and adjust the sugar, lemon/apple juice, salt or spices as desired. Remove from the stove and refrigerate until cool.
• Preparing the cinnamon rolls: Roll out half the dough into a large rectangle, about 18x9" and ¼-1/2 inches thick.
• Spread with half the chilled pumpkin filling, leaving a ½ inch border. Sprinkle with the ground walnuts.
• Carefully roll the dough into a cylinder. For larger rolls, roll along the short end. For smaller rolls, roll the dough along the long edge. Moisten and pinch the edges to form a seal.
• Repeat with the other half of the dough.
• With a sharp non-serrated knife, carefully cut the dough into slices approximately 1 ½-2 inches thick. Arrange on a greased baking pan (you may require two pans).
• Again, cover the dough and let sit approximately 15 minutes in a warm draft-free area.
• Bake the rolls in a 350-degree oven for approximately 30 minutes, or until golden brown and fragrant (the cook time will depend upon the size of the rolls- it should be nearly done when your house starts to smell good!).
• To make the maple glaze: In a bowl, mix approximately 2 cups of powdered sugar, a tablespoon of melted butter (optional) and a pinch of salt. Carefully add skim milk, a spoonful at a time while stirring, until the mixture reaches the desired consistency. Add a few drops of maple flavor.
• Drizzle the icing over the warm cinnamon buns so it forms a glaze.
• Chill (recommended) and enjoy!

PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
• Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
• In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
• Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
• Generously grease a bundt pan with nonstick spray.
• Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
• Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
• Slice and serve.
• Enjoy!