Monday, October 29, 2012

Pumpkin Sweet Rolls


 
 Okay these pumpkin sweet rolls were amazing..especially with all that glaze on them. Just so you know if you want to use this much glaze for each roll you will have to make more than I have stated! You only need to drizzle the glaze over the rolls and not pour like I did..but it sure tasted good:)

Ingredients:
  • 1 1/2 cups warm milk
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 cup pumpkin puree
  • 1 egg, whisked
  • 1 teaspoon salt
  • 1 tablespoon yeast
  • 6 cups flour
Method:
  1. In a large bowl, combine milk, butter, sugar, pumpkin puree, egg, and salt.
  2. Stir in flour and yeast, 1 cup of flour at a time, to make a soft dough, it will still be sticky.
  3. Turn onto a floured surface and knead for 4 to 5 minutes until dough is smooth.
  4. Place in a greased bowl, cover and let rise 1 hour or until doubled in bulk.
  5. Punch down dough and form into two balls.
  6. Roll each ball of dough to a 12 by 16 rectangle.
  7. Sprinkle half of the filling on each rectangle..
  8. Roll up jelly roll style, cut each roll into 12 pieces.
  9. Place in two 9 x 13 greased pans, cover and let rise for 30 minutes.
  10. Bake at 375º for 25 minutes or until golden in color.
  11. Drizzle glaze over rolls. Best served warm.
Filling:
  • 1 cup brown sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3/4 cup butter
  1. Combine dry ingredients and cut in butter till crumbly.
Glaze:
  • 2 cups icing sugar
  • 2 tablespoons milk
  • 4 tablespoons pumpkin puree
  • 1/2 teaspoon cinnamon
  1. Whisk until smooth and 'drizzling' consistency.



19 comments:

  1. When do you add the yeast? Can you use canned pumpkin? If not, how do you make pumpkin purée? This sounds so yummy. I'm not much of a cook, but love to read your blog and drool over the recipes. One more question, can you leave out the nutmeg and add more cinnamon in its place?

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    1. Sorry about that, I have corrected that in the recipe now. I put the yeast right in with the flour.
      Yes you can use canned pumpkin and yes you can omit nutmeg and use more cinnamon.
      I made mine from scratch..cut the pumpkin in half, scrape out the seeds, place in a pan cut side down, and bake in 375º oven for approx 1 hour or until flesh of pumpkin pierced with a fork is tender. I had a smaller type pumpkin, time of baking will depend on size of pumpkin. When done, scrape out cooked pumpkin flesh and blend in food processor or blender till you have a smooth puree. Oh and don't throw the seeds away, they taste great toasted in oven with a bit of seasoning.

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  2. I'm pretty sure they're best eaten warm, but I'm also pretty sure, I could manage to stuff them down cold as well! -smile-

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  3. Oooooh heavens.... this looks amazing. Divine. Splendid. Brilliant. Pick an adjective!!!

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  4. Can you make them ahead of time and freeze uncooked rolls once you've placed them in the 9"x13", then bring them out to defrost and bake on a later date? I've done that with cinnamon rolls but wonder with having the pumpkin in the dough here. ~ Brenda

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    1. If it works with cinnamon rolls it should work with this dough too although I haven't tried it.

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  5. Hey grandma, guess what? I am working today - and these look amazing - and therefore you should come visit with one in your purse ;) BIG LOVE.

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  6. I think i will try making these today, but i was thinking of doing 1 pan ful 9x13 and the other 1/2 in a bundt pan...hmm...do you think that will work?

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    1. It might be a 'tight squeeze' with 12 pieces in a bundt pan. Let us know how it turns out.

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  7. The recipe doesn't specify, but I'm guessing you'd have to use quick rise yeast if you're adding it directly to the other ingredients instead of soaking it first?

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  8. Oh my. Oh my. Oh my. I love pumpkin so much. This website never ceases to amaze me. The best recipes E.V.E.R. Please keep baking. These pictures say it all.

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  9. This recipe looks sooo good! Any left? I would be over in 2 shakes. :)

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  10. I made these today and loved them! I did find that to call the dough "sticky" was an understatement; I had to add a significant amount of extra flour as I kneaded to make it smooth, maybe 1/2 cup or more. (I halved the recipe because one pan is enough for my family.) Perhaps this is because I'm in the rainy eastern part of the country? Just wondering if anyone else has needed to do this. The rolls were excellent, though! Perfect for fall.

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  11. I made them two days ago. Yes, I needed to add a bit more flour as I was kneading because it is a sticky dough, but I'll tell you something else...even though this recipe makes 24 buns...there are none left! BTW, everyone who had one or two or three said they were Ahhhmazing.

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  12. These are absolutely wonderful. A nice twist on a classic favourite baked good! :-)

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  13. These are absolutely wonderful, perhaps some of the best cinnamon rolls I've ever had. I halved the recipe and made the dough in my bread machine, and they turned out perfectly. As suggested, I made the full recipe of glaze, and it was worth it. I'm adding toasted, lightly salted with sea salt, pecans on my second batch, just for fun. My family raved and asked for more. Thanks so much for posting this recipe. It's a keeper!

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