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.
PRETTY PUMPKIN CINNAMON BUNS
I make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! -Glenda Joseph, Chambersburg, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
Nutrition Facts : Calories 399 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 188mg sodium, Carbohydrate 65g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
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 STREUSEL BUNS
Make and share this Pumpkin-Cinnamon Streusel Buns recipe from Food.com.
Provided by Julieannie
Categories Breads
Time 2h20m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 18
Steps:
- To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes.
- Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.).
- Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Punch dough down; cover and let rest for 5 minutes.
- Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices.
- Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
- Preheat oven to 375°.
- Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
- To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
Nutrition Facts : Calories 226.6, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.5, Sodium 291.7, Carbohydrate 39.2, Fiber 1.1, Sugar 15, Protein 3.8
PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING
Pumpkin muffins with a crunchy cinnamon crumb topping.
Provided by 2sachse
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
- Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
- Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
- Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 181 calories, Carbohydrate 29.2 g, Cholesterol 35.9 mg, Fat 6.5 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 283.8 mg, Sugar 18.7 g
CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE
The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!
Provided by thedailygourmet
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
- Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
- Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
- Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g
PUMPKIN CINNAMON ROLLS
Pumpkin-enriched yeast dough swirls around a cinnamon-sugar filling; cream cheese frosting cloaks the top of each of these Pumpkin Cinnamon Rolls.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 15 rolls
Number Of Ingredients 13
Steps:
- Lightly brush a large bowl with butter; set aside. Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted and mixture is warm to the touch, about 120 degrees. Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Immediately sprinkle with yeast. Let stand until a bit foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 to 2 hours.
- Brush a 9-by-13 baking dish with butter; set aside. In a medium bowl, stir together remaining stick butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside.
- Transfer dough to a lightly floured work surface. Roll out to 15- by-12-inch rectangle. Spread butter mixture over dough, leaving 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. Place pieces in pan cut-side up, spaced evenly. Cover tightly with plastic wrap and let rise in a warm place until buns are almost doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around sides of pan, about 17 to 20 minutes. Let cool in pan on a wire rack 10 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 2 minutes, scraping down sides of bowl as needed. Add confectioners' sugar, a pinch of salt, and 2 tablespoons milk and beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk, 1 teaspoon at a time. Spread half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired.
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BEST PUMPKIN CINNAMON ROLLS YOU'LL EVER EAT | AMBITIOUS …
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5/5 (81)Total Time 3 hrs 20 minsCategory Breakfast, Dessert, Nut Free
- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
- Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
- Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
PUMPKIN SPICE CINNAMON ROLLS - THE BUSY BAKER
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4.7/5 (10)Calories 493 per servingCategory Dessert, Snack
- Add the warm water, the yeast and the 2 tbsp sugar to the bowl of your stand mixer fitted with the dough hook attachment. Stir the mixture gently with a fork just until all the yeast is moistened and then set the yeast mixture aside for 3-5 minutes.
- Into a separate bowl, measure the flour, sea salt, cinnamon and nutmeg and mix them together with a wire whisk until they're combined.
- Once you've noticed the yeast has begun to grow, add the pumpkin puree, the egg, the 1/4 cup sugar, and the melted butter to the yeast mixture. Dump the dry ingredients into the bowl of the mixer as well, right over top of the wet ingredients. Turn the mixer on low and let the dough hook go to work combining the ingredients and forming a soft, sticky dough. Once the dough begins to form increase the speed just slightly and let the machine knead the dough for about 5 minutes. It's a good idea to keep an extra 1/4 cup of flour on hand, just in case your dough is a little too sticky and you need to add a little here or there to keep the dough together.
- Remove the dough hook and form the dough into a ball with your hands, returning it to the bowl of the stand mixer and covering the bowl with plastic wrap. Place the dough in a warm, dry place in your kitchen and let the dough rise for 90 minutes or until it has more than doubled in bulk.
PUMPKIN CINNAMON ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (57)Category Breakfast
- Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 2/3 cups more flour and beat for 1 more minute. Place dough into a greased bowl (a bit of olive oil or nonstick spray to grease works). Turn the dough around in the bowl so all sides of the dough are coated. *If you do not have a stand-mixer, mix the dough together in a large mixing bowl with a wooden spoon or rubber spatula.*
- Cover dough tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size. This will take about 1 – 1.5 hours. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
- Gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour.
- Roll the dough out into a 18×10 inch rectangle. Spread the softened butter evenly on top. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 11-12 pieces, about 1.5 inches each. Arrange rolls into a greased 9-inch or 11×7 inch pan.
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