PUMPKIN SPICE LATTE ROLLS
I get instant cravings for pumpkin spice when the fall weather creeps in. These pumpkin spice cinnamon rolls incorporate one of my favorite coffee drinks with one of my favorite pastries. I make them all the time. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Breakfast
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes., Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.
Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
GRANNY KAT'S PUMPKIN ROLL
This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.
Provided by Angela
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
- When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 43.7 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 8.4 g, Sodium 305.5 mg, Sugar 34.4 g
PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, unsalted butter, granulated sugar, active dry yeast, flour, baking powder, salt, butter, light brown sugar, pumpkin spice mix, powdered sugar, coffee, whole milk
Provided by Rie McClenny
Categories Bakery Goods
Yield 14 servings
Number Of Ingredients 13
Steps:
- Generously butter 2 cast-iron skillets or disposable foil cake pans.
- In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
- Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
- Spread the mixture onto the rolled dough.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
- Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat the oven to 350˚F (180˚C).
- To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
- Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 63 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 24 grams
SPICED PUMPKIN SPRING ROLLS
Adding sharp spicy cardamom, honey and fresh ginger to a traditional pumpkin filling and wrapping it in a crisp spring roll wrapper puts a really special twist on pumpkin pie that's sure to impress your guests, or just your family.
Provided by EmmyDuckie
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix pumpkin, eggs, spices, honey, extract and salt in a medium bowl. Taste, and add sugar until it's sweet enough for your tastes. You may not need the full amount.
- Chill for 2-hours to firm up a little.
- Preheat oven to 350.
- Place 1-2 tbsp pumpkin filling on the center of each spring roll wrapper, fold in outside edges, and roll up. If your wrappers are very large, you may want to cut them in half first.
- Lightly brush spring rolls with oil, and bake until lightly browned and crispy, about 15 minutes. If you prefer, these can also be fried.
- Dust rolls with powdered sugar and more cinnamon if desired.
SPICY SPRING ROLLS
Steps:
- In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
- Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.
PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
- Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
- Add dry ingredients into the wet ingredients and whisk until smooth.
- Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
- Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
- Filling: Stir together all ingredients until smooth.
- Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
- Dust with powdered sugar. Slice and serve!
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams
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