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Pumpkin Cinnamon Rolls

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Ingredients

Adjust Servings:
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin or 1/2 cup mashed cooked pumpkin
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
1/3 cup brown sugar, packed (or more if you like)
1 1/2 teaspoons ground cinnamon (or more if you like)
1/2 cup golden raisin (or more if you like)
2 tablespoons melted butter
1/4 cup butter

Nutritional information

265.9
Calories
78 g
Calories From Fat
8.7 g
Total Fat
5.3 g
Saturated Fat
37.1 mg
Cholesterol
218.3 mg
Sodium
44.6 g
Carbs
1.4 g
Dietary Fiber
25.8 g
Sugars
3.6 g
Protein
83g
Serving Size

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Pumpkin Cinnamon Rolls

Features:
    Cuisine:

    Heres a new look at an old favorite. Yumm. 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?

    • 150 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Pumpkin Cinnamon Rolls, Heres a new look at an old favorite Yumm 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?


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    Frosting:

    7
    Done

    in Small Saucepan, Heat Butter Until Melted. Stir in Brown Sugar and Milk.

    8
    Done

    Stir in Brown Sugar and Milk. Cook Over Medium Low Heat 1 Minute.

    9
    Done

    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.

    Avatar Of Aurora Gonzalez

    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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