Cinnamon Sugar Pumpkin Rolls
Cinnamon Sugar Pumpkin Rolls is a lacto ovo vegetarian recipe with 4 servings. One serving contains 328 calories, 9g of protein, and 3g of fat. For 86 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in roughly 45 minutes. Thanksgiving will be even more special with this recipe. This recipe from Bakerita requires baking powder, eggs, nutmeg, and cinnamon sugar. 135 people were glad they tried this recipe. With a spoonacular score of 69%, this dish is solid. Cinnamon Sugar Pumpkin Pancake Rolls, Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting, and Confession #136: I couldn’t resist… Pumpkin Spice Cinnamon Rolls with Cinnamon Cream Cheese Drizzle are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 teaspoons baking powder
3 tablespoons brown sugar
1 teaspoon cinnamon
Cinnamon sugar
2 eggs, lightly beaten
1¾ cups all-purpose flour
1 tablespoon milk
¼ teaspoon nutmeg
½ cup pumpkin puree
½ teaspoon salt
Equipment:
baking pan
bowl
oven
wooden spoon
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350F. Lightly grease a medium sized baking pan or sheet.In a big bowl, combine the flour, baking powder, brown sugar, salt, cinnamon, and nutmeg. Add the pumpkin puree, eggs and milk and mix with a wooden spoon. The dough will be quite wet and sticky. If necessary, add some more flour so you can shape the rolls.Divide the dough into 4 equal portions and transfer each to the parchment linked baking pan. Lightly flour your hands and shape the dough portions into 4 round balls. Sprinkle each dough ball in cinnamon sugar.Bake for 25-30 minutes or until lightly browned. Allow the rolls to cool on the pan for 5 minutes and then transfer to a cooling rack to cool until warm or room temperature.Store in a sealed container at room temperature for up to 2 days, or freeze for up to 3 months.
Step by step:
1. Preheat the oven to 350F. Lightly grease a medium sized baking pan or sheet.In a big bowl, combine the flour, baking powder, brown sugar, salt, cinnamon, and nutmeg.
2. Add the pumpkin puree, eggs and milk and mix with a wooden spoon. The dough will be quite wet and sticky. If necessary, add some more flour so you can shape the rolls.Divide the dough into 4 equal portions and transfer each to the parchment linked baking pan. Lightly flour your hands and shape the dough portions into 4 round balls. Sprinkle each dough ball in cinnamon sugar.
3. Bake for 25-30 minutes or until lightly browned. Allow the rolls to cool on the pan for 5 minutes and then transfer to a cooling rack to cool until warm or room temperature.Store in a sealed container at room temperature for up to 2 days, or freeze for up to 3 months.
Nutrition Information:
covered percent of daily need
