Pumpkin Cinnamon Rolls
Prep time: 30 minutes
Resting time: 30-40 minutes
Servings: 18 small rolls
Ingredients:
- 1 cup milk
- 1tbs dry yeast
- 2 cups self-rising flour
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 eggs
- ½ cup Pumpkin puree
- 2 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 stick melted butter
Frosting ingredients:
- 4 oz cream cheese ( half pack of 8oz Philadelphia cheese )
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tbsp milk
Directions:
Preheat oven to 320F.
Warm up milk (don’t make it to hot just lukewarm) mix it with dry yeast and granulated sugar until dissolved.
Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth.
Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes.
Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.
When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.
Mix cane sugar, cinnamon, and nutmeg in a small bowl, sprinkle it over the rolled dough. Roll the dough to form a log. Cut it into a 1inch thick rolls.
Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.
To make frosting
In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth.
If consistency is too thick 1 tbsp of water can be added. Pour the mixture evenly onto a freshly baked roll.
Leave it to set for 5-10 minutes.
Serve with a pinch of cinnamon on top!
Pumpkin Cinnamon Rolls
Ingredients
- 1 cup milk
- 1 tbs dry yeast
- 2 cups self-rising flour
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 eggs
- ½ cup Pumpkin puree
- 2 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 stick melted butter
- Frosting ingredients:
- 4 oz Cream cheese ( half pack of 8oz Philadelphia cheese )
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tbsp milk
Instructions
Preheat oven to 320F. Warm up milk (don’t make it to hot just lukewarm) mix it with dry
yeast and granulated sugar until dissolved. Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth.
Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.
When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.
Mix cane sugar, cinnamon, and nutmeg in a small bowl, sprinkle it over the rolled
dough. Roll the dough to form a log. Cut it into a 1inch thick rolls.
Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake
for about 20 minutes or until golden brown.
To make frosting
In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add
powdered sugar and continue mixing until smooth. If consistency is too thick 1
tbsp of water can be added. Pour the mixture evenly onto a freshly baked roll.
Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!