Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Pumpkin Cinnamon Rolls with Cream Cheese Frosting could be just the lacto ovo vegetarian recipe you've been looking for. For 52 cents per serving, you get a hor d'oeuvre that serves 15. One serving contains 323 calories, 6g of protein, and 7g of fat. 138 people were glad they tried this recipe. This recipe from Recipes Food and Cooking requires active yeast, heavy cream, cream cheese, and cinnamon. From preparation to the plate, this recipe takes about 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. Similar recipes are Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting, Gingerbread Cinnamon Rolls with Cinnamon Cream Cheese Frosting, and Sour Cream Cinnamon Rolls, With Orange Cream Cheese Frosting.
Servings: 15
Preparation duration: 15 minutes
Cooking duration: 18 minutes
Ingredients:
1 packet active dry yeast (2 1/4 teaspoons)
5-6 cups all purpose flour
1/2 cup brown sugar
1/4 cup melted butter
1 tablespoon cinnamon
Cinnamon Smear
3 oz. cream cheese
1 egg beaten
1/3 cup granulated sugar
2-3 tablespoons heavy cream
1/2 cup warm milk
1 1/2 cups powdered sugar
3/4 cup pumpkin puree
1 teaspoon salt
1 teaspoon vanilla
1/2 cup warm water
Equipment:
kitchen towels
plastic wrap
bowl
baking sheet
oven
Cooking instruction summary:
In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, egg and 5 cups of the flour. When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won’t stick to your hands. You can also use a dough hook with your mixer and knead the dough for about 6 minutes, adding a little flour if necessary to get the dough to leave the sides of the bowl.Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.Mix together the cinnamon smear ingredients in a small bowl.Roll the dough into a 8 x 16 rectangle. Spread the cinnamon smear on the dough. Roll the dough up into a cylinder. Cut into 15 equal size pieces about 1 inch thick. Place the rolls on a greased cookie sheet. Cover and let rise until doubled.Mix together the frosting ingredients and set aside until ready to use.Preheat oven to 350 degrees. Bake the rolls for 15 - 18 minutes. Let cool slightly and frost with the cream cheese frosting.
Step by step:
1. In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, egg and 5 cups of the flour. When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won’t stick to your hands. You can also use a dough hook with your mixer and knead the dough for about 6 minutes, adding a little flour if necessary to get the dough to leave the sides of the bowl.Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen.
2. Let dough rise for 1-2 hours or until doubled in size.
3. Mix together the cinnamon smear ingredients in a small bowl.
4. Roll the dough into a 8 x 16 rectangle.
5. Spread the cinnamon smear on the dough.
6. Roll the dough up into a cylinder.
7. Cut into 15 equal size pieces about 1 inch thick.
8. Place the rolls on a greased cookie sheet. Cover and let rise until doubled.
9. Mix together the frosting ingredients and set aside until ready to use.Preheat oven to 350 degrees.
10. Bake the rolls for 15 - 18 minutes.
11. Let cool slightly and frost with the cream cheese frosting.
Nutrition Information:
covered percent of daily need
