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Kelsandra's Pumpkin Cinnamon Rolls

Kelsandra's Pumpkin Cinnamon Rolls

Cost $10, save $15

Source: Recommended by CookPal

  • 80 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Dough

    • 💧 ¼ cup warm water (100 degrees F/38 degrees C)
    • 🍞 1 (.25 ounce) package active dry yeast
    • 🥧 1 (15 ounce) can pumpkin puree
    • 🧂 ¾ cup white sugar
    • 🥛 1 (5 ounce) can evaporated milk
    • 3 tablespoons olive oil
    • 🥚 1 large egg, beaten
    • 2 teaspoons pumpkin pie spice
    • 🌾 5 cups all-purpose flour, or more if needed

  • Filling

    • ¼ cup melted butter
    • 1 ¼ cups brown sugar, packed
    • 2 tablespoons pumpkin pie spice

  • Glaze

    • 1 cup confectioners' sugar
    • 🥛 ¼ cup milk
    • 2 tablespoons butter, melted
    • 1 (3 ounce) package cream cheese, softened
    • ½ teaspoon vanilla extract

STEPS

1

Pour warm water into a bowl and sprinkle yeast over top. Let stand until foamy, 5-10 minutes.

2

Mix pumpkin puree, white sugar, evaporated milk, olive oil, and beaten egg into the yeast mixture.

3

Add pumpkin pie spice and about 5 cups of flour to form a stiff dough.

4

Knead the dough on a floured surface until smooth and elastic, about 8 minutes.

5

Place dough into an oiled bowl, cover, and let rise in a warm place for 45 minutes.

6

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

7

Punch down the dough, roll it into an 18x26-inch rectangle, and brush with melted butter.

8

Mix brown sugar and pumpkin pie spice, then sprinkle over the dough.

9

Roll dough into a log, pinch the seam closed, and cut into 12 equal rolls.

10

Place rolls into the prepared baking dish and bake for 30-40 minutes.

11

For glaze, mix confectioners' sugar, milk, melted butter, cream cheese, and vanilla extract into a smooth glaze.

12

Spread glaze over baked rolls and serve warm.

NUTRIENTS

Per 1 serving

🔥

514

Calories

  • 8
    Protein
  • 91
    Carbs
  • 14
    Fats

💡 Ensure the water is warm but not too hot to avoid killing the yeast.If dough gets too sticky while kneading, sprinkle additional flour, but avoid overloading.Cut evenly sized slices for uniform baking.Serve warm for the best taste; rolls can be reheated gently for later servings.