Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, pumpkin cinnamon rolls. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Wake up to pumpkin cinnamon rolls on chilly fall mornings. Made with pumpkin in the dough and filled with a gooey pumpkin spiced cinnamon swirl, they're topped with a generous drizzle of maple. Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh.
Pumpkin cinnamon rolls is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Pumpkin cinnamon rolls is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pumpkin cinnamon rolls using 25 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pumpkin cinnamon rolls:
- Make ready Dough: 1 1/2 cups whole milk
- Make ready 1/2 cup vegetable oil
- Make ready 1/2 cup granulated sugar
- Take 1 package (2 1/4 teaspoons) active dry yeast
- Make ready 1 can pumpkin puree
- Prepare 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling
- Make ready 1/2 teaspoon ground cinnamon
- Take 1/4 teaspoon ground ginger
- Prepare 1/4 teaspoon ground nutmeg
- Take 1/2 teaspoon (heaping) baking powder
- Take 1/2 teaspoon baking soda
- Prepare 1/2 teaspoon salt
- Make ready Melted butter, for buttering pans
- Take Filling: 1 stick (1/2 cup) butter, melted
- Get 1/2 cup brown sugar
- Make ready 1/2 cup granulated sugar
- Make ready 1/2 teaspoon cinnamon
- Prepare 1/2 teaspoon ground ginger
- Get 1/4 teaspoon ground nutmeg
- Make ready 1 cup finely chopped pecans
- Prepare Frosting: 8 ounces cream cheese, softened
- Take 1 3/4 cups to 2 cups powdered sugar
- Make ready 1/4 cup whole milk, plus more if needed
- Take 2 tablespoons butter, melted
- Get Dash salt
Everyone will love the rich pumpkin flavor of these cinnamon rolls. Perfect Pumpkin Cinnamon Rolls are made with pumpkin both in the dough and in the filling for maximum pumpkin flavor! It doesn't need to be fall to crave creamy. Replacing some of the eggs with pumpkin.
Instructions to make Pumpkin cinnamon rolls:
- 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.
I adapted my cinnamon roll recipe and added less eggs. Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting! Spice up ordinary cinnamon rolls with pumpkin puree, ground ginger, and allspice. These make a perfect treat for chilly autumn mornings. Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl.
So that’s going to wrap it up for this special food pumpkin cinnamon rolls recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
