Pumpkin Cinnamon Rolls
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
44
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Vegetable Oil1 cup
Granulated Sugar2.25 tsps
Active Dry Yeast1 cup
Pumpkin Puree1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Baking Powder (heaping)1 tsp
Baking Soda2 tbsps
Butter (melted)1 cup
Brown Sugar1 tsp
Cinnamon1 cup
Pecan (finely chopped)230 g
Cream Cheese (softened)Directions:
1
Watch how to make this recipe
2
For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar
3
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
4
Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes
5
Stir in the pumpkin puree until combined
6
Combine 4 cups of the flour with the cinnamon, ginger and nutmeg
7
Sprinkle it into the saucepan and stir until it just comes together
8
Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour
9
After 1 hour, the mixture should be very puffy and at least doubled in size
10
Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined
11
Preheat the oven to 375 degrees F
12
Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans
13
Turn out the dough onto a floured surface and press it into a rectangular shape
14
If it is overly sticky, sprinkle generously with flour until easier to handle
15
Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches
16
For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers
17
Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl
18
Sprinkle this mixture all over the surface of the dough, covering all the melted butter
19
Sprinkle with 1/2 cup to 3/4 cup chopped pecans
20
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
21
Roll it tightly as you go so the rolls with be nice and neat
22
When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down
23
Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s)
24
Allow to rise for 20 minutes
25
Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes
26
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
27
Beat until fluffy, adding more milk if you'd like a thinner frosting
28
Frost the rolls the second they come out of the oven
29
Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving
30
Delicious!