Pumpkin cinnamon roll muffins
If you want to add more lacto ovo vegetarian recipes to your recipe box, Pumpkin cinnamon roll muffins might be a recipe you should try. For 57 cents per serving, you get a morn meal that serves 12. One portion of this dish contains approximately 7g of protein, 11g of fat, and a total of 376 calories. 3158 people were glad they tried this recipe. If you have pumpkin, salt, canolan oil, and a few other ingredients on hand, you can make it. It is brought to you by A Zesty Bite. From preparation to the plate, this recipe takes about 16 minutes. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. If you like this recipe, you might also like recipes such as Pumpkin cinnamon roll muffins, Cinnamon Roll Muffins, and Cinnamon Roll Muffins.
Servings: 12
Cooking duration: 16 minutes
Ingredients:
2 1/4 teaspoons active dry yeast
4 1/2 cup all purpose flour
1/4 cup canola oil
1 large egg
1 tablespoon ground cinnamon
1/4 cup milk
2/3 cup powdered sugar
3/4 cup pure pumpkin
1/2 teaspoon salt
1/2 cup sugar
1/2 cup plus 1 tablespoon sugar, divided
1/3 cup unsalted butter, melted
1 tablespoon International Delight french vanilla creamer
2 to 3 tablespoons International delight french vanilla creamer
3/4 cup warm water
Equipment:
whisk
bowl
mixing bowl
casserole dish
Cooking instruction summary:
For the DoughAdd the yeast, 1 tablespoon of sugar and water to a mixer. Mix a little and then let it sit for 10 minutes. In another bowl whisk the milk, creamer, egg and oil. Add this mixture to the mixing bowl. Sprinkle in the salt and the rest of the sugar. Add the flour and pumpkin to the bowl and slowly mix. Knead for 5 minutes and then place in a lightly greased bowl covered with saran wrap. Let the dough rise for at least 1 hour.Lay the dough onto a lightly floured surface. Roll the dough out lengthwise until it reaches about 20 inches in length.For the FillingMelt the butter and then pour it over the rolled out dough. Sprinkle with sugar and cinnamon. Roll the dough up very tightly cutting off the edges. Cut the dough into 2 inch slices and place in a large greased casserole dish. Let the dough rise for an additional 20 minutes.Bake the cinnamon rolls at 350 degrees for 15-17 minutes. DO NOT OVERBAKE! Allow them to cool.For the IcingPlace both ingredients into a bowl and beat with a handheld mixer. Pour the icing into a ziplock or wilton icing bag. Cut the tip off the bag and lightly coat the rolls with icing.
Step by step:
1. For the Dough
2. Add the yeast, 1 tablespoon of sugar and water to a mixer.
3. Mix a little and then let it sit for 10 minutes. In another bowl whisk the milk, creamer, egg and oil.
4. Add this mixture to the mixing bowl. Sprinkle in the salt and the rest of the sugar.
5. Add the flour and pumpkin to the bowl and slowly mix. Knead for 5 minutes and then place in a lightly greased bowl covered with saran wrap.
6. Let the dough rise for at least 1 hour.Lay the dough onto a lightly floured surface.
7. Roll the dough out lengthwise until it reaches about 20 inches in length.For the Filling
8. Melt the butter and then pour it over the rolled out dough. Sprinkle with sugar and cinnamon.
9. Roll the dough up very tightly cutting off the edges.
10. Cut the dough into 2 inch slices and place in a large greased casserole dish.
11. Let the dough rise for an additional 20 minutes.
12. Bake the cinnamon rolls at 350 degrees for 15-17 minutes. DO NOT OVERBAKE! Allow them to cool.For the Icing
13. Place both ingredients into a bowl and beat with a handheld mixer.
14. Pour the icing into a ziplock or wilton icing bag.
15. Cut the tip off the bag and lightly coat the rolls with icing.
Nutrition Information:
covered percent of daily need
