PUMPKIN CINNAMON ROLLS

July 30, 2020 / Lyn Jones / 0 Comments

Light and fluffy with cream cheese icing, these are so easy and quick to make and delicious. Servings: 12

INGREDIENTS

  • 4 1/4 to 4 3/4 cups all purpose flour
  • 1/3 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise Yeast
  • 1 teaspoon salt
  • 1 cup water
  • 3/4 cup canned pumpkin
  • 3 tablespoons butter
  • 1 egg

Filling

  • 1/3 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3 tablespoons butter, very soft

Frosting

  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 1/2 cups icing mixture
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk, as needed
  • chopped pecans optional

INSTRUCTIONS

  • Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water, pumpkin and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

    For filling, combine brown sugar, pumpkin pie spice, and cinnamon in a small bowl. Set aside.

  • Roll dough into a 15 x 12-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
  • Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.

    Combine all frosting ingredients in a large bowl and beat, adding just enough milk until frosting is creamy. Spread over rolls and sprinkle with chopped pecans if desired and serve.

NOTES

Recipe from Breadworld.

APPLE PIE CINNAMON ROLLS

July 30, 2020 / Lyn Jones / 0 Comments

With a gooey cinnamon apple filling and a super tasty caramel brown sugar frosting TO DIE FOR. Servings: 12


INGREDIENTS

  • 4 1/2-5 cups all purpose flour
  • 1/3 cup sugar
  • 2 packets Fleischmann’s® RapidRise Yeast
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 6 Tablespoons butter
  • 1 large egg

Filling

  • 3 fuji apples, peeled and diced very small
  • 5 Tabs butter, softened divided
  • 1/4 cup sugar
  • 1/2 cup + 2 Tabs brown sugar divided
  • 2 teaspoons cinnamon divided
  • 1 teaspoon apple pie spice

Frosting

  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • 2 cups icing mixture

INSTRUCTIONS

Dough

  • Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Filling

  • In a skillet, melt 2 tablespoons butter over medium-high heat. Add apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon and stir 3-4 minutes until apples are tender. Remove from heat.
  • Roll dough into a 15×10 inch rectangle. Rub remaining 3 tablespoons softened butter all over the dough. In a small bowl stir together remaining brown sugar and cinnamon, sugar, and apple pie spice. Sprinkle mixture all over the buttered dough. Using a slotted spoon, spoon apples over the cinnamon sugar mixture.
  • Roll up dough tightly and cut into 12 equal-sized pieces.

    Place cut-side-up in a greased 9×13 inch baking pan. Bake at 350 for 25-30 minutes. Allow to cool somewhat before frosting.

Frosting

  • Melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and simmer for 2 minutes. Stir in heavy cream, remove from heat and pour into a large bowl. Stir in vanilla and powdered sugar. (Add a few tablespoons of milk as needed to reach desired consistency). Frost sightly cooled cinnamon rolls and serve or store in airtight container up to 3 days.

NOTES

TIP:  Use unflavoured dental floss instead of a knife to cut rolls.  To do, cut a piece of floss about 12 inches long.  Slide floss under the roll; bring the ends up and cross over to cut each slice.

Recipe adapted from these Beginners Frosted Cinnamon Rolls.

 

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