PUMPKIN ROLLS RECIPES

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PUMPKIN CINNAMON ROLLS RECIPE - HOW TO MAKE PUMPKIN ...



Pumpkin Cinnamon Rolls Recipe - How to Make Pumpkin ... image

This recipe for Pumpkin Cinnamon Rolls is a fall treat worth adding to your fall baking bucket list. It's topped with cream cheese icing and chopped pecans.

Provided by Ree Drummond

Categories     Thanksgiving    baking    breakfast    brunch    comfort food    dessert    main dish    snack

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 0S

Yield 16 servings

Number Of Ingredients 26

1 1/2 c.

whole milk

1/2 c.

vegetable oil

1/2 c.

sugar

1

package (2 1/4 Teaspoons) active dry yeast

1 c.

pumpkin puree

5 c.

all-purpose flour, divided, plus more for rolling dough

1/2 tsp.

ground cinnamon

1/4 tsp.

ground nutmeg

1/4 tsp.

ground ginger

1/2 tsp.

baking soda

3/4 tsp.

baking powder

1/2 tsp.

salt

1/2 c.

salted butter, melted

1/2 c.

granulated sugar

1/2 c.

brown sugar

1/2 tsp.

ground cinnamon

1/4 tsp.

ground nutmeg

1/2 tsp.

ground ginger

3/4 c.

finely chopped pecans

8 oz.

cream cheese, at room temperature

1/2 lb.

powdered sugar

2 tbsp.

whole milk, plus additional as needed

2 tbsp.

unsalted butter, melted

Dash of salt

1/2 tsp.

maple extract, optional

1/4 c.

finely chopped pecans

Steps:

  • For the dough: In a large saucepan, combine the whole milk, vegetable oil, and granulated sugar. Heat until hot but not boiling, between 105 - 115 degrees, then remove the pan from the stove. Sprinkle the yeast over the surface of the liquid and allow to sit until foamy, about 5 minutes. Stir in the pumpkin puree until combined. In a large bowl, combine 4 cups of flour with the cinnamon, nutmeg, and ginger. 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 remaining 1 cup of flour, baking soda, baking powder and salt until totally combined. Make the rolls: Preheat the oven to 350 degrees. Grease two, 9-inch round baking dishes or pie pans. Turn out dough onto a well floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with additional flour until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 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 granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle this all over the buttered surface of the dough. Sprinkle with the chopped pecans. Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. 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 1 1/2 -inch thick slices and place them in the greased pans (8 rolls in each pan). Cover with plastic wrap and allow them to rise for 30 minutes. Bake for 25 minutes or until nice and golden brown on top and around the edges. For the frosting: While the rolls are baking, making the frosting by combining the cream cheese, powdered sugar and milk in the bowl of an electric mixer. Beat smooth until fluffy. Add the butter, salt and maple extract, if using, and beat until combined. Ice rolls the second they come out of the oven. Sprinkle chopped pecans over the frosting, then allow them to sit for 15 minutes before serving. Delicious!

PUMPKIN CINNAMON ROLLS RECIPE | REE DRUMMOND | FOOD NETWORK



Pumpkin Cinnamon Rolls Recipe | Ree Drummond | Food Network image

Cinnamon rolls get a fall makeover in this nutty and spiced version from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 3 hours 5 minutes

Cook Time 1 hours 0 minutes

Yield 24 servings

Number Of Ingredients 25

1 1/2 cups whole milk
1/2 cup vegetable oil 
1/2 cup granulated sugar 
1 package (2 1/4 teaspoons) active dry yeast 
1 cup pumpkin puree 
4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
1/4 teaspoon ground nutmeg 
1/2 teaspoon (heaping) baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt
Melted butter, for buttering pans
1 stick (1/2 cup) butter, melted
1/2 cup brown sugar 
1/2 cup granulated sugar 
1/2 teaspoon cinnamon 
1/2 teaspoon ground ginger 
1/4 teaspoon ground nutmeg 
1 cup finely chopped pecans 
8 ounces cream cheese, softened
1 3/4 cups to 2 cups powdered sugar
1/4 cup whole milk, plus more if needed
2 tablespoons butter, melted 
Dash of salt 

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!

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