PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE FROSTING
Spice up any fall morning with these light and fluffy pumpkin cinnamon rolls. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 2h20m
Yield 12
Number Of Ingredients 21
Steps:
- Place 1/4 cup 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.
- In bowl of an electric mixture, add warm almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl.
- Once the milk is a bit foamy from the yeast add in 1/2 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.
- In a small bowl, combine the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar and cinnamon. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife, gently cut into 12 slices.
- Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don't skimp). Place cinnamon roll slices in pan, cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later, you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and bring to room temperature.
- To bake, preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling, make the frosting by combine cream cheese, powdered sugar, vanilla, cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!
Nutrition Facts : Calories 310 calories, Carbohydrate 48.1 g, Cholesterol 41.1 mg, Fat 10.6 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 6.2 g, Sodium 197.2 mg, Sugar 19.9 g
CREAM CHEESE PUMPKIN ROLL
This is great for a Halloween or Thanksgiving dessert.
Provided by Junia Sonier
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
- Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
- Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
- Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g
STREUSEL PUMPKIN SWEET ROLLS
My sons love anything that tastes like pumpkin-including these yummy rolls. I can't think of an easier way to get vitamin A into them! -Julie Fehr, Martensville, Saskatchewan
Provided by Taste of Home
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 176mg sodium, Carbohydrate 45g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE ICING
Make and share this Pumpkin Cinnamon Rolls With Cream Cheese Icing recipe from Food.com.
Provided by Boomette
Categories Breakfast
Time 2h30m
Yield 15-16 rolls
Number Of Ingredients 26
Steps:
- In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, butter, 2 cups flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
- Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
- Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
- Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
- Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
- Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
- While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar).
- Frost warm rolls with the cream cheese frosting and serve immediately.
- For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temperature.
PUMPKIN SWEET ROLLS WITH CREAM CHEESE FROSTING
What do you get when you wrap pumpkin filling in puff pastry dough and top with a smear of cream cheese frosting? Deliciousness. You get deliciousness.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Roll pastry on lightly floured surface to 12x11-inch rectangle.
- Mix 6 oz. cream cheese, pumpkin, pumpkin pie spice and 1/4 cup sugar until blended; spread onto pastry to within 1/2 inch of edges. Roll up, starting at one short side.
- Use serrated knife and gently sawing motion to cut roll-up into 10 slices. Place, cut sides up, on parchment-covered baking sheet.
- Bake 30 min. or until golden brown.
- Mix remaining cream cheese and sugar until blended; spread onto warm rolls. Sprinkle with pumpkin seeds.
Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 7 g, Protein 4 g
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