Pumpkin cinnamon rolls
Pumpkin cinnamon rolls

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pumpkin cinnamon rolls. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pumpkin cinnamon rolls is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Pumpkin cinnamon rolls is something that I’ve loved my entire life. They’re fine and they look fantastic.

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. Beginning with long side of dough, roll up jellyroll style. I LOVED these pumpkin cinnamon rolls but had to mark it down for the flour and bake time changes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pumpkin cinnamon rolls using 25 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pumpkin cinnamon rolls:
  1. Make ready Dough: 1 1/2 cups whole milk
  2. Take vegetable oil
  3. Prepare granulated sugar
  4. Get active dry yeast
  5. Get pumpkin puree
  6. Take all-purpose flour, plus more for flouring, sprinkling
  7. Get ground cinnamon
  8. Make ready ground ginger
  9. Make ready ground nutmeg
  10. Take (heaping) baking powder
  11. Get baking soda
  12. Make ready salt
  13. Get Melted butter, for buttering pans
  14. Take Filling: 1 stick (1/2 cup) butter, melted
  15. Make ready brown sugar
  16. Prepare granulated sugar
  17. Make ready cinnamon
  18. Get ground ginger
  19. Prepare ground nutmeg
  20. Make ready finely chopped pecans
  21. Take Frosting: 8 ounces cream cheese, softened
  22. Prepare to 2 cups powdered sugar
  23. Take whole milk, plus more if needed
  24. Take butter, melted
  25. Prepare salt

Made with pumpkin in the dough and filled with a gooey pumpkin spiced cinnamon swirl, they're topped with a generous drizzle of maple cream cheese icing. This is a great make-ahead breakfast treat- see my overnight instructions in the full recipe below. PUMPKIN SPICE CINNAMON ROLLS WITH CREAM CHEESE FROSTING. These Pumpkin Spice Cinnamon Rolls use a homemade cinnamon roll recipe as the base, but are given a fall-friendly makeover by adding pumpkin puree and pumpkin pie spice into the filling.

Steps to make Pumpkin cinnamon rolls:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
  9. 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.
  10. 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.

The pumpkin adds a silky texture to the filling and helps keep the rolls moist, while the pumpkin pie spice shines with warm spices like cloves and ginger. Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. How to make vegan pumpkin cinnamon rolls. This pumpkin cinnamon roll recipe can easily be made vegan or dairy free. You'll also need to make sure to use almond milk, vegan butter, and vegan cream.

So that is going to wrap this up with this special food pumpkin cinnamon rolls recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!