Perfect Pumpkin Cinnamon Rolls Punch down the dough and roll into a 12 inch by 18 inch rectangle. in a mixing bowl, make the filling by whipping the butter with the pumpkin puree. mix in brown sugar, cinnamon, ginger, and nutmeg. spread across the rolled out dough leaving 1 2 inch around the top edge. roll up tightly lengthwise towards the top edge so you have one long roll. Makes 12 cinnamon rolls. to make the frosting: in the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. beat until smooth. spread over the pumpkin cinnamon rolls and serve! sprinkle cinnamon rolls with a little cinnamon for a pretty look.
Pumpkin Cinnamon Rolls Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. whisk in the warmed milk butter, egg, and yeast until combined. using the dough hook or paddle attachment on low speed or mixing by hand using a silicone spatula or wooden spoon, mix in 1 cup of flour. How to make pumpkin cinnamon rolls: make dough: proof yeast with warm milk and a pinch of sugar and set aside until foamy. add remaining sugar, melted butter, pumpkin, and egg and mix until combined. add 2 cups of flour, baking powder, baking soda, salt and mix well. knead and rise: add ½ cup of flour at a time mixing until the dough starts to. Roll out the dough on a well floured work surface. layer on the filling; first the pumpkin butter, followed by the spiced sugar. tightly roll the dough into a log. cut cinnamon rolls. use a bench scraper or chef’s knife to cut the dough into 12 even pieces. add to a 9×13 inch baking dish cut side up. second rise. In a large mixing bowl, combine the pumpkin puree, melted butter, and eggs. add the yeast mixture and stir until smooth. incorporate the dry ingredients. gradually add the flour, pumpkin pie spice, and salt to the wet ingredients. knead the dough until it’s smooth and elastic, about 10 minutes. first rise.
Pumpkin Cinnamon Rolls Are Soft Delicious Cinnamon Rolls Full Of Whisk and let sit for 10 minutes. stir in pumpkin puree. add 4 cups of the flour and pumpkin pie spice to the stand mixer and combine until sticky. add in the remaining ½ cup flour, baking powder, baking soda, and salt on lowest speed setting until just combined. cover with a dish towel and let rise for 1 hour. To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1 4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside. in 2 cup glass measuring cup or microwave safe bowl, and the butter and heat to melt, about 1 minute on high power.
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