PUMPKIN ROLLS WITH MAPLE STREUSEL FILLING
This is from the "Better Homes and Gardens 2002 Annual Recipes" collection. Cooking time does not include overnight rising time.
Provided by Purplefiend
Categories Yeast Breads
Time 1h52m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 14
Steps:
- For Rolls:.
- In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast; set aside.
- In a medium saucepan heat and stir milk, water, butter, sugar and salt just until warm (120 deg to 130 deg F) and butter almost melts.
- Add milk mixture to dry mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed for 3 minutes. Stir in canned pumpkin. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease surface. Cover with plastic wrap; refrigerate overnight.
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
- Meanwhile, lightly grease 2 baking sheets. Divide each half of dough into 8 pieces. On a lightly floured surface flatten each piece into a 3 1/2-inch round. For each roll, place the round of dough in the palm of your hand. Place 1 generous Tbsp of Maple Streusal Filling in the center of each round. shape dough into a ball by pulling the edges of the dough up and over the streusal, pinching edges of dough o seal. Place rolls, smooth side up, on prepared baking sheets. Cover; let rise in a warm place until nearly doubled in size (30 to 40 minutes).
- Preheat oven to 375 deg F. Bake rolls for 12 to 14 minutes or until golden brown. Immediately remove rolls from baking sheets. Cool on wire racks.
- Streusal Filling:.
- In a medium mixing bowl combine all ingredients except butter. Stir to combine. Stir in the melted butter until combined.
- To make ahead:.
- To reheat rolls from room temperature, wrap in foil and warm in a 375 deg F oven about 7 minutes or until heated through. To reheat frozen rolls, wrap and warm in a 375 deg F oven for about 20 minutes or until warm.
Nutrition Facts : Calories 276.1, Fat 10.9, SaturatedFat 4.9, Cholesterol 32.1, Sodium 184.6, Carbohydrate 39.5, Fiber 1.8, Sugar 8.8, Protein 5.6
PRETTY PUMPKIN CINNAMON BUNS
I make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! -Glenda Joseph, Chambersburg, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
Nutrition Facts : Calories 399 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 188mg sodium, Carbohydrate 65g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
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