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Relish these soft, spiced pumpkin cinnamon rolls, crowned with creamy icing, ideal for a cozy gathering.
Ingredients :
1
1/2 tsp salt.
1/2 cup brown sugar.
1/4 cup warm water.
1 package active dry yeast.
1/3 cup milk.
1/2 cup pumpkin puree.
1/4 cup granulated sugar.
1/2 tsp pumpkin pie spice.
3 to 3 1/2 cups flour.
Filling:.
3 tbsp butter, melted.
1/4 cup pumpkin puree.
1 tsp cinnamon.
1 tsp vanilla.
1/2 tsp pumpkin pie spice.
Icing:.
1/4 cup butter.
4 oz cream cheese.
2 cups powdered sugar.
1 1/2 tsp milk.
Instructions :
Combine the warm water and yeast, allowing it to sit for 10 minutes until bubbles form.
In a stand mixer, blend the yeast mixture with milk, pumpkin puree, sugars, pumpkin pie spice, salt, egg, and flour gradually.
Transfer dough to a greased bowl, cover, and let it rise to double size over 1 to 1.5 hours.
After rising, lightly knead dough for 1-2 minutes, then roll it into a rectangle on a floured surface.
Prepare the filling by mixing ingredients and spread over dough. Sprinkle with brown sugar and cinnamon.
Roll the dough tightly from the short side, cutting into rolls using dental floss for neat slices.
Place rolls in a greased casserole dish, cover, and let rise for 30 to 60 minutes until nearly doubled.
Bake the rolls at 375°F for 20 to 25 minutes until golden brown.
Prepare the icing by whipping the ingredients and drizzle over the warm rolls.
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Li Ana Vio
Chelsea Dawe new cinnamon roll idea???
Comment as Grant Achatz
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