Pumpkin cinnamon rolls
Pumpkin cinnamon rolls

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, pumpkin cinnamon rolls. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin cinnamon rolls is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pumpkin cinnamon rolls is something that I’ve loved my entire life. They are nice and they look wonderful.

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. Lightly brush a large bowl with butter; set aside. Last fall I made Honey Butter Pumpkin Dinner Rolls, but was beyond overdue for pumpkin cinnamon rolls.

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

Pumpkin Cinnamon Rolls are a light, fluffy sweet roll filled with a pumpkin filling, and glazed with a pumpkin pie cream cheese icing. A yummy fall treat, any time of year! Pumpkin Cinnamon Rolls, a Perfect Fall Treat. Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl.

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.

During this time, it should bubble up. I LOVED these pumpkin cinnamon rolls but had to mark it down for the flour and bake time changes. Follow the rule to stop adding flour when the dough pulls away from most of the bottom. Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. This pumpkin cinnamon roll recipe can easily be made vegan or dairy free.

So that’s going to wrap it up for this special food pumpkin cinnamon rolls recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!