Pumpkin Fantail Cinnamon Rolls with Maple Cream Cheese Icing
The recipe Pumpkin Fantail Cinnamon Rolls with Maple Cream Cheese Icing can be made in about 45 minutes. This recipe serves 12. One portion of this dish contains roughly 6g of protein, 7g of fat, and a total of 253 calories. For 44 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Several people really liked this morn meal. It is a good option if you're following a lacto ovo vegetarian diet. 517 people have made this recipe and would make it again. This recipe from Barbara Bakes requires salt, milk, instant yeast, and pumpkin puree. With a spoonacular score of 44%, this dish is pretty good. Similar recipes are Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting, Pumpkin Cinnamon Rolls with Maple Icing, and Best Ever Ever EVER Cinnamon Rolls with Cream Cheese Icing.
Servings: 12
Ingredients:
2 – 2 3/4 cups bread flour
1 cup confectioners' sugar
1 large egg, room temperature
1/2 cup granulated sugar
1 tablespoon ground cinnamon
2 1/4 teaspoons (1 package) instant yeast
1/8 teaspoon maple flavoring
1/2 cup milk
3 ounces Neufchatel (1/3 less fat cream cheese), room temperature
1/2 teaspoon pumpkin pie spice
3/4 cup unsweetened canned pumpkin puree
1/2 teaspoon salt
4 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup whole wheat pastry flour
Equipment:
stand mixer
microwave
sauce pan
bowl
plastic wrap
muffin liners
spatula
dough scraper
pizza cutter
muffin tray
oven
aluminum foil
mixing bowl
wire rack
frying pan
Cooking instruction summary:
In the bowl of a stand mixer, using the paddle attachment, combine 1 cup whole wheat pastry flour, 1 cup bread flour, sugar, yeast, and salt.In saucepan or microwave safe dish, heat milk and butter until warm (120° – 130°F). Add heated milk and butter to flour mixture. Mix in egg. Add pumpkin puree and vanilla. Blend at low speed until moistened. Beat 3 minutes at medium speed.Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 to 1 1/2 hours.While the dough is resting, make the cinnamon sugar filling. Grease 12 muffin cups with butter.Punch down the dough. Divide dough in half and keep remaining half covered with plastic wrap. On a floured surface, roll the dough into a 12 inch square. Spread the butter evenly over the dough with your fingers or a rubber spatula. Sprinkle half of the cinnamon sugar filling on top of butter. Press the cinnamon sugar into butter.Cut dough in to six strips, each 2 inches wide with a pizza cutter. Stack strips, buttered sides up, and cut crosswise into six 2 inch pieces with bench scraper.Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. Make more rolls with remaining dough in same manner.Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes.Preheat oven to 375°FBake 18 to 22 minutes until rolls are golden brown. Cover the top with foil if rolls are browning too quickly. Transfer to a wire rack and let cool in the pan for 10 minutes. While bread is cooling, make the icing.For the icing: In a mixing bowl, beat cream cheese until smooth. Add maple flavoring and beat until incorporated. Add powdered sugar and beat until smooth. Add the milk slowly, a little at a time until the icing is the desired consistency.Drizzle icing over warm rolls or serve in bowls for dipping. Serve warm or at room temperature.
Step by step:
1. In the bowl of a stand mixer, using the paddle attachment, combine 1 cup whole wheat pastry flour, 1 cup bread flour, sugar, yeast, and salt.In saucepan or microwave safe dish, heat milk and butter until warm (120° – 130°F).
2. Add heated milk and butter to flour mixture.
3. Mix in egg.
4. Add pumpkin puree and vanilla. Blend at low speed until moistened. Beat 3 minutes at medium speed.Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes.
5. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 to 1 1/2 hours.While the dough is resting, make the cinnamon sugar filling. Grease 12 muffin cups with butter.Punch down the dough. Divide dough in half and keep remaining half covered with plastic wrap. On a floured surface, roll the dough into a 12 inch square.
6. Spread the butter evenly over the dough with your fingers or a rubber spatula. Sprinkle half of the cinnamon sugar filling on top of butter. Press the cinnamon sugar into butter.
7. Cut dough in to six strips, each 2 inches wide with a pizza cutter. Stack strips, buttered sides up, and cut crosswise into six 2 inch pieces with bench scraper.Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. Make more rolls with remaining dough in same manner.Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes.Preheat oven to 375°F
8. Bake 18 to 22 minutes until rolls are golden brown. Cover the top with foil if rolls are browning too quickly.
9. Transfer to a wire rack and let cool in the pan for 10 minutes. While bread is cooling, make the icing.For the icing: In a mixing bowl, beat cream cheese until smooth.
10. Add maple flavoring and beat until incorporated.
11. Add powdered sugar and beat until smooth.
12. Add the milk slowly, a little at a time until the icing is the desired consistency.
13. Drizzle icing over warm rolls or serve in bowls for dipping.
14. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
