Pumpkin Cinnamon Rolls From Scratch Recipes

PUMPKIN CINNAMON ROLLS

Steps:

• In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough., Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side., Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.

KELSANDRA'S PUMPKIN CINNAMON ROLLS

Steps:

• Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
• Bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
• While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.

PUMPKIN CINNAMON ROLLS FROM SCRATCH

Steps:

• Mix milk, pumpkin, shortening, sugar, eggs, and salt together in a large mixing bowl using a hand mixer. Sprinkle yeast over mixture and stir gently until yeast is dissolved and well mixed. Mix in 2 cups flour at a time until mixture begins to get thick. Set mixer aside. Continue adding flour gradually, kneading by hand until dough is smooth and no longer wet and sticky.
• Place dough into a bowl, cover with a wet cloth, and set in a warm place until doubled in size, about 45 minutes.
• Roll out each dough portion on a lightly floured surface into a rectangle shape about 1/2-inch thick. Combine brown sugar and milk in a small bowl to form a paste; smooth sugar-milk paste evenly across both dough rectangles and sprinkle generously with cinnamon. Add apple, raisins, and walnuts.
• Roll up rectangles and slice into 1 1/2-inch sections. Place rolls into 7 greased pie pans, gently pressing down on rolls with your fingers to squish into the pans. Set rolls in a warm place until puffy, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven, tip rolls out of pans, and let cool on wire racks completely, 20 to 30 minutes.
• Melt butter in a saucepan over low heat and add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk and return to a boil. Remove from heat and let butter mixture cool to lukewarm temperature, about 10 minutes.
• Pour butter mixture into a mixing bowl. Beat using an electric mixer while adding powdered sugar gradually until it reaches a spreading consistency. If frosting gets too stiff, add warm water or more milk and beat.
• Frost cooled rolls with frosting.