PUMPKIN CINNAMON ROLLS
Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls. -Janet Wells, Hazel Green, Kentucky
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough., Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side., Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 188mg sodium, Carbohydrate 42g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN-CINNAMON ROLL BAKE
Pumpkin pie for breakfast? Yes, please! Cinnamon roll pieces baked in a pumpkin-spiced custard and topped with icing, pecans and cinnamon whipped cream--soon to become a fall favorite for breakfast or brunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Separate cans of dough into 10 rolls; refrigerate 2 icing containers. Cut each roll into 6 pieces; place in dish.
- In medium bowl, beat eggs, half-and-half, pumpkin, granulated sugar and pumpkin pie spice with whisk until blended. Pour over pieces in dish; stir to distribute mixture and coat pieces with egg mixture.
- Bake 35 to 39 minutes or until deep golden brown. Let stand 15 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until icing is drizzling consistency. Drizzle icing, and sprinkle pecans over top of bake.
- Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, cinnamon and vanilla. Increase speed; beat mixture until stiff peaks from. Use large spoon for serving. Serve pieces with whipped cream.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 28 g, TransFat 0 g
PUMPKIN CINNAMON ROLLS
Heres a new look at an old favorite. Yumm. I 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?
Provided by Annacia
Categories Yeast Breads
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Frosting:.
- In small saucepan, heat butter until melted. Stir in brown sugar and milk.
- Stir in brown sugar and milk. Cook over medium low heat 1 minute.
- 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.
Nutrition Facts : Calories 265.9, Fat 8.7, SaturatedFat 5.3, Cholesterol 37.1, Sodium 218.3, Carbohydrate 44.6, Fiber 1.4, Sugar 25.8, Protein 3.6
PUMPKIN CINNAMON ROLLS
Cinnamon rolls get a fall makeover in this nutty and spiced version from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h5m
Yield 24 servings
Number Of Ingredients 25
Steps:
- 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.
- Delicious!
PUMPKIN CINNAMON ROLLS
Bake a twist on a cinnamon roll recipe by adding seasonal pumpkin - an autumnal treat to enjoy for breakfast or an afternoon pick-me-up
Provided by Silvana Franco
Categories Dessert, Snack
Time 48m
Number Of Ingredients 17
Steps:
- Tip both flours into the bowl of a stand mixer fitted with a dough hook, then the yeast, sugar and ½ tsp salt. Add the pumpkin, butter, milk and egg. Knead for 5 mins until the dough is smooth and soft.
- Put the ball of dough in an oiled bowl, cover, and leave in a warm place for 1-2 hrs until doubled in size.
- To make the cinnamon filling, beat together the softened butter with the sugar, cinnamon and nutmeg until smooth. Line a 25 x 35cm baking tray with a sheet of baking parchment.
- Roll the dough out to a large rectangle, roughly 40 x 60cm. It should be easy to roll, but oil the work surface a little if the dough starts to stick. Spread the cinnamon filling over the dough in an even layer. Starting at the shorter edge, tightly roll the dough into a cylinder. Trim the ends, then divide the dough into 12 even-sized rolls. Arrange the rolls on the prepared baking tray, evenly spread out so there's space between each one. Cover lightly and leave to prove for 45 mins, until risen.
- Heat the oven to 200C/180C fan/gas mark 6. Prepare the topping by beating together all the ingredients until smooth.
- Bake the rolls for 15-18 mins until golden brown and cooked through. Leave to cool for a few minutes, then spread with the topping while still warm - it should melt a little into the rolls. Leave to cool completely on a wire rack before serving. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
More about "pumpkin cinnamon roll bake food"
PUMPKIN CINNAMON ROLL BAKE - AVERIE COOKS
From averiecooks.com
4.4/5 (27)Total Time 1 hrCategory Bread, Rolls, Muffins & BreakfastCalories 529 per serving
- Cut the cinnamon roll dough into 3 even strips, then cut those strips into 3 pieces, making 9 pieces total per cinnamon roll. Scatter in prepared pan, separating the pieces from one another because they stick together if you slice them in stacks; set pan and the icing from the packaging aside.
- To a medium bowl, add the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, salt, and whisk until smooth.
PUMPKIN CINNAMON ROLL BAKE - TASTES OF LIZZY T
From tastesoflizzyt.com
PUMPKIN CINNAMON ROLL CASSEROLE - PUMPKIN …
From eatingonadime.com
PUMPKIN CINNAMON ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN CINNAMON ROLL BAKE - THE COOKIN CHICKS
From thecookinchicks.com
4.1/5 (9)Total Time 50 minsCategory Breakfast, Dessert, SnackCalories 103 per serving
PUMPKIN BARS - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
PUMPKIN CINNAMON ROLL CAKE RECIPE - SOMETHING SWANKY
From somethingswanky.com
PUMPKIN CINNAMON ROLLS - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
BEST PUMPKIN CINNAMON ROLLS RECIPES - FOOD NETWORK …
From foodnetwork.ca
OVEN BAKED PUMPKIN SPICE DONUT RECIPE (15 MINUTES)
From andreasnotebook.com
PUMPKIN SPICE CINNAMON ROLLS - PLAIN CHICKEN
From plainchicken.com
PERFECT PUMPKIN CINNAMON ROLLS - THE STAY AT HOME CHEF
From thestayathomechef.com
PUMPKIN SPICE CINNAMON ROLL BAKE - PBFIT
From pbfit.com
10 MUST BAKE PUMPKIN SPICE RECIPES - MIMI BAKES PHOTOS
From mimibakesphotos.com
PUMPKIN SNICKERDOODLE COOKIES - TO SIMPLY INSPIRE
From tosimplyinspire.com
PUMPKIN AND CHAI CINNAMON ROLL BAKED OATS – GOOD PROTEIN
From goodprotein.ca
PUMPKIN CINNAMON ROLLS RECIPE - FOOD.COM
From food.com
PUMPKIN CINNAMON ROLLS RECIPE - FOOD.COM
From food.com
PUMPKIN CINNAMON ROLLS - BAKEGOOD
From bakegood.ca
PUMPKIN SNICKERDOODLES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PUMPKIN-CINNAMON ROLL BAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
PUMPKIN CINNAMON ROLLS - THE SOCCER MOM BLOG
From thesoccermomblog.com
EASY PUMPKIN CINNAMON ROLL RECIPE » HOMEMADE HEATHER
From homemadeheather.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love