How to Make Pumpkin Cinnamon Rolls

How to Make Pumpkin Cinnamon Rolls
Need a vegetarian morn meal? How to Make Pumpkin Cinnamon Rolls could be an outstanding recipe to try. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 212 calories. This recipe serves 16. A mixture of egg, brown sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

1
Mix brown sugar, 1/4 cup white sugar, and cinnamon together in a small bowl; set aside.
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Brown SugarBrown Sugar
Granulated SugarGranulated Sugar
CinnamonCinnamon
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BowlBowl
2
Combine yeast, 1/2 teaspoon white sugar, and warm water in the bowl of a stand mixer.
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Granulated SugarGranulated Sugar
WaterWater
YeastYeast
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Stand MixerStand Mixer
BowlBowl
3
Whisk together and set aside until foamy, about 10 minutes.
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WhiskWhisk
4
Pour pumpkin puree, cream, 1/4 cup white sugar, 1/4 cup melted butter, salt, 1/2 teaspoon vanilla, ginger, allspice, 2 cups flour, and the egg into stand mixer bowl with the yeast mixture.
Ingredients you will need
Canned PumpkinCanned Pumpkin
Granulated SugarGranulated Sugar
AllspiceAllspice
VanillaVanilla
ButterButter
GingerGinger
CreamCream
All Purpose FlourAll Purpose Flour
YeastYeast
SaltSalt
EggEgg
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Stand MixerStand Mixer
BowlBowl
5
Mix with dough hook attachment until combined, about 2 minutes.
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DoughDough
6
Stir in 2 1/4 cups flour and mix on low with the dough hook, adding more flour if the mixture is too sticky, until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes.
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DoughDough
All Purpose FlourAll Purpose Flour
7
Remove dough and shape into a ball. Coat the bowl of the stand mixer lightly with vegetable oil, return dough to the bowl, turning to coat with oil. Cover with aluminum foil and set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
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Cooking OilCooking Oil
DoughDough
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Aluminum FoilAluminum Foil
Stand MixerStand Mixer
BowlBowl
8
Generously butter a 13x9-inch baking dish.
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ButterButter
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Baking PanBaking Pan
9
Transfer dough to a well-floured work surface. Use your hands to flatten into a rectangular shape about 1-inch thick. Generously sprinkle flour over both sides of the dough; roll out to about a 20x12-inch rectangle.
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DoughDough
All Purpose FlourAll Purpose Flour
RollRoll
10
Pour melted butter over the top and brush evenly over the surface, leaving 2-inches along one wide edge unbuttered.
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ButterButter
11
Sprinkle the brown sugar mixture over the dough and moisten the unbuttered edge with water. Starting at the wide edge with butter, roll dough tightly into a log; press firmly along moistened edge to seal.
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Brown SugarBrown Sugar
ButterButter
DoughDough
WaterWater
RollRoll
12
Trim uneven ends from the roll and discard.
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RollRoll
13
Cut rolled dough into 16 equally-sized pinwheels.
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DoughDough
14
Place the pinwheels, cut side up, in the prepared baking dish. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, 45 to 60 minutes.
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WrapWrap
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Plastic WrapPlastic Wrap
Baking PanBaking Pan
15
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
16
Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.
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GlazeGlaze
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OvenOven
17
Whisk cream cheese, confectioners' sugar, milk, and vanilla extract together in a large bowl until smooth; drizzle over the warm cinnamon rolls.
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Powdered SugarPowdered Sugar
Vanilla ExtractVanilla Extract
Cinnamon RollCinnamon Roll
Cream CheeseCream Cheese
MilkMilk
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WhiskWhisk
BowlBowl
18
Sprinkle pumpkin seeds over the rolls to serve.
Ingredients you will need
Pumpkin SeedsPumpkin Seeds
RollRoll
DifficultyExpert
Ready In3 hrs, 30 m.
Servings16
Health Score1
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