Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin cinnamon rolls. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Pumpkin cinnamon rolls is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Pumpkin cinnamon rolls is something that I have loved my whole life. They are fine and they look wonderful.
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. Sprinkle it into the saucepan and stir until it just comes together.
To begin with this particular recipe, we have to 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:
- Prepare Dough: 1 1/2 cups whole milk
- Take vegetable oil
- Prepare granulated sugar
- Get active dry yeast
- Take pumpkin puree
- Make ready all-purpose flour, plus more for flouring, sprinkling
- Take ground cinnamon
- Prepare ground ginger
- Get ground nutmeg
- Make ready (heaping) baking powder
- Take baking soda
- Get salt
- Prepare Melted butter, for buttering pans
- Get Filling: 1 stick (1/2 cup) butter, melted
- Take brown sugar
- Prepare granulated sugar
- Get cinnamon
- Get ground ginger
- Get ground nutmeg
- Prepare finely chopped pecans
- Prepare Frosting: 8 ounces cream cheese, softened
- Prepare to 2 cups powdered sugar
- Take whole milk, plus more if needed
- Get butter, melted
- Prepare salt
Replacing some of the eggs with pumpkin. I adapted my cinnamon roll recipe and added less eggs. Making Pumpkin Cinnamon Rolls has never been easier or more delicious! What better way to wake everyone up on a cool, fall morning than to the smell of fresh Pumpkin Cinnamon Rolls!
Steps 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.
Sweet pumpkin cinnamon rolls are made quickly with crescent dough and then covered in a delicious cream cheese frosting! 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. Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl. These Pumpkin Cinnamon Rolls Are Perfect for Fall.
So that’s going to wrap it up for this special food pumpkin cinnamon rolls recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
