* Exported from MasterCook *
Rolls, Pumpkin Cinnamon
Recipe By :LorAnn Oils
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Dough
6 tablespoons unsalted butter
1/2 cup whole milk
1 package active dry yeast -- (1/4 oz)
3 1/2 cups all-purpose flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon LorAnn Pumpkin Spice Bakery Emulsion
2/3 cup pumpkin puree -- canned
1 large egg
Filling
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
Frosting
1/2 cup unsalted butter -- softened
1 1/2 cups powdered confectioners' sugar -- (to 2C)
1/4 teaspoon LorAnn Cream Cheese Icing Flavor
1/2 teaspoon ground cinnamon
dash salt
whole milk -- to thin
Making yeast dough from scratch takes a bit of time, but these
scrumptious rolls are worth the wait! LorAnn flavors are available
from https://www.lorannoils.com/
Melt butter in a small saucepan; set aside to cool.
In a small bowl, combine yeast and warm milk (110 - 115F) and allow
to sit until foamy; about 5 to 7 minutes.
In the bowl of a stand mixer with the whisk attachment, combine the
flour, sugar, brown sugar, salt, and spices. Add 1/4 cup of the
melted butter (save the rest for later) and process on low to
combine. Add the proofed yeast, pumpkin puree and egg and mix until combined.
Remove the whisk and attach the dough hook. Process for 5 minutes on
low speed. Scrape dough into a large oiled or buttered bowl and cover
with plastic wrap. Set aside to rise for 1 hour or until doubled in
size. While dough is rising, butter two 9" round cake pans and line
with parchment paper. Butter the paper and sides of the pan.
Once dough has risen, scoop onto a well floured surface and turn over
once so that both sides are floured. Using a rolling pin, roll dough
to a 16 x 11" rectangle. Brush reserved butter over dough. Stir
together filling ingredients and sprinkle evenly over dough.
Beginning at a longer side, gently roll into a tight spiral. Using a
serrated knife, lightly saw dough into two equal halves. In the same
manner, cut these two halves again into four pieces. Continue to cut
pieces in half until you have 16 slices of approximately equal size.
Divide rolls into the two pans. Cover with plastic wrap and allow to
rise for another 45 minutes. After 30 minutes of rising time, heat
the oven to 350F.
While oven is preheating, mix together frosting ingredients, adding
milk 1 tablespoon at a time to make a soft, spreadable glaze.
Remove plastic wrap and bake rolls for 25 minutes or until golden.
Transfer pans to wire racks and spread warm rolls with the cinnamon
frosting. Store covered in the refrigerator.
Best served warm, or re-heated.
S(Internet address):
"https://www.lorannoils.com/pumpkin-cinnamon-rolls-r0042";
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Per Serving (excluding unknown items): 323 Calories; 11g Fat (30.1%
calories from fat); 4g Protein; 53g Carbohydrate; 1g Dietary Fiber;
41mg Cholesterol; 166mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.
NOTES : 2019 - 0209