WORLD OF COLOR PUMPKIN 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!

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From allrecipes.com
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FAVORITE PUMPKIN AND CHEESECAKE RECIPES | ALLRECIPES
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From allrecipes.com
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From tasteofhome.com
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From southernliving.com
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From mccormick.com
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PUMPKIN PIE - WIKIPEDIA
The pumpkin is native to the continent of North America.The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the "pompion" was quickly accepted as pie filler.During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley's The Gentlewoman's Companion (1675).
From en.m.wikipedia.org
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2021-11-12 · When baking with pumpkin puree, try using a brand that is silky and creamy with a naturally sweet taste. Make sure it is not too gritty or pulpy — or sweetened with extra sugar. You’ll also want to look for a deep orange color rather than brown. Try using canned pumpkin puree in some of the following healthy pumpkin recipes:
From draxe.com
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From iambaker.net
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SIMPLE PUMPKIN SOUP | MINIMALIST BAKER RECIPES
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From minimalistbaker.com
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From topsecretrecipes.com
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PUMPKIN DELIGHT - SPACESHIPS AND LASER BEAMS
2021-10-22 · Reader favorites include our recipes for pumpkin roll and pumpkin dump cake ... and the remaining 1½ teaspoons of pumpkin pie spice. Gently fold together until combined and solid in color. STEP TWO: Spoon the pumpkin mixture on top of layer two in the 8×8 dish. For the Cool Whip Layer: STEP ONE: Spread the Cool Whip on top of the 8×8 dish as the final layer. STEP TWO: Garnish with the ...
From spaceshipsandlaserbeams.com
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PUMPKIN LASAGNA: A SLICE OF THIS DESSERT WILL HAVE YOU ...
2020-09-06 · 3rd Layer - Pumpkin Spice Pudding Layer: In a large mixing bowl, whisk the milk and instant pumpkin spice pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
From amandascookin.com
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2021-10-19 · With a moist, tender crumb and plenty of flavor, this pumpkin bread with cream cheese is an excellent quick bread for fall. The post We Made Joanna Gaines’ Pumpkin Cream Cheese Bread—and It ...
From msn.com
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From jessicagavin.com
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THE BEST CANNED PUMPKIN PUREE [INCLUDES PUMPKIN PIE RECIPE!]
2020-10-08 · At Taste of Home, we love everything pumpkin: pumpkin pie, pumpkin bars—even savory pumpkin recipes.And while these recipes run the gamut of flavor, they all start with one staple ingredient: canned pumpkin. Despite making all these amazing recipes, chances are you don’t think twice about what brand of pumpkin puree you grab at the store—I certainly don’t.
From tasteofhome.com
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