Pumpkin cinnamon rolls
Pumpkin cinnamon rolls

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pumpkin cinnamon rolls. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin cinnamon rolls is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pumpkin cinnamon rolls is something that I have loved my entire life. They’re fine and they look fantastic.

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. Beginning with long side of dough, roll up jellyroll style. Lightly brush a large bowl with butter; set aside.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pumpkin cinnamon rolls using 25 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pumpkin cinnamon rolls:
  1. Get Dough: 1 1/2 cups whole milk
  2. Get 1/2 cup vegetable oil
  3. Get 1/2 cup granulated sugar
  4. Get 1 package (2 1/4 teaspoons) active dry yeast
  5. Get 1 can pumpkin puree
  6. Prepare 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling
  7. Take 1/2 teaspoon ground cinnamon
  8. Get 1/4 teaspoon ground ginger
  9. Prepare 1/4 teaspoon ground nutmeg
  10. Prepare 1/2 teaspoon (heaping) baking powder
  11. Get 1/2 teaspoon baking soda
  12. Prepare 1/2 teaspoon salt
  13. Make ready Melted butter, for buttering pans
  14. Make ready Filling: 1 stick (1/2 cup) butter, melted
  15. Get 1/2 cup brown sugar
  16. Take 1/2 cup granulated sugar
  17. Make ready 1/2 teaspoon cinnamon
  18. Make ready 1/2 teaspoon ground ginger
  19. Prepare 1/4 teaspoon ground nutmeg
  20. Take 1 cup finely chopped pecans
  21. Take Frosting: 8 ounces cream cheese, softened
  22. Prepare 1 3/4 cups to 2 cups powdered sugar
  23. Get 1/4 cup whole milk, plus more if needed
  24. Prepare 2 tablespoons butter, melted
  25. Make ready Dash salt

Wake up to pumpkin cinnamon rolls on chilly fall mornings. Made with pumpkin in the dough and filled with a gooey pumpkin spiced cinnamon swirl, they're topped with a generous drizzle of maple cream cheese icing. This is a great make-ahead breakfast treat- see my overnight instructions in the full recipe below. Pumpkin Cinnamon Rolls are light, fluffy, and packed with a pumpkin filling.

Steps to make Pumpkin cinnamon rolls:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
  9. 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.
  10. 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.

Glaze these beauties with a pumpkin pie cream cheese icing for the perfect fall treat (or really a treat any time of year). Spice up ordinary cinnamon rolls with pumpkin puree, ground ginger, and allspice. These make a perfect treat for chilly autumn mornings. Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl. During this time, it should bubble up.

So that is going to wrap it up with this exceptional food pumpkin cinnamon rolls recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!