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Pumpkin cinnamon rolls
By : Pavithra Elangovan
Category : Desserts, Cutlets, patties, rolls and tikkis
Servings : 4-5
Time Taken : 30-45 mins
Rating :
Method
  1. Take all the dry ingredients in a bowl.
  2. In a separate vessel combine pumpkin puree and egg whisk till they are mixed well.
  3. Warm the milk add yeast and 1/4 tsp of salt to activate the yeast. Keep it aside for 5 minutes until yeast foams.
  4. Now mix all the ingredients in the dry ingredients bowl. Knead manually or using stand mixer slowly for about 10 minutes.
  5. The finished dough will be little soft and slightly sticky. Don't worry you will result in super fluffy rolls. (But if you really unable to handle the dough add little flour to make it to a ball. The moisture depends on the pumpkin puree.The pumpkin puree has to be really thick without much water. If you feel the pumpkin puree is little watery reduce the amount of milk to 1/8 cup instead of 1/4 cup).
  6. Now oil or butter the vessel and keep the dough. Set aside for 1 to 1 1/2 hrs until it is double the size.
  7. Mix the brown sugar, cinnamon and chopped nuts in a bowl and keep it aside.
  8. Once the dough is raised. Flour the working space with little flour.
  9. Roll the dough to 19*13 inch rectangle.
  10. Smear the butter all over and sprinkle the brown sugar mixture.
  11. Roll it from one side towards the end like a roulade.
  12. Pinch the edges.
  13. I usually remove both the ends as there will not be much brown sugar mixture.
  14. Now cut them to 16 equal parts. Arrange them in buttered square pan or any springform pan.
  15. You can also use muffin tin for individual rolls.
  16. Close them using cling wrap and keep it aside in warm place.
  17. Let it double in size again(it takes 45 minutes to 1 hr depends on the weather).
  18. Now bake them in the preheated 350 f oven for about 15 to 17 minutes or until they are lightly browned on the top.
  19. For the rolls in the muffin tin it takes 3 minutes lesser time for baking.
  20. When it is slightly warm drizzle with the glaze.

Note :

  1. You can store this in room temperature for upto 2 to 3 days.
  2. Just warm in the microwave when you are ready to eat.
  3. You can also use cream cheese and butter glaze, brown sugar glaze for this Pumpkin cinnamon roll. But I wanted to keep it really simple.

Recipe and image: Dishes from My Kitchen

Ingredients:

3 1/2 cup all purpose flour
1 package dry yeast (7 g)
3 tbsp sugar
1 tsp cinnamon
1 tsp salt
4 tbsp unsalted butter softened
1 cup pumpkin puree (canned or homemade)
2 eggs
1/4 cup milk

Filling:

5 tbsp brown sugar
3 tbsp butter (Softened)
1/2 tsp cinnamon
1 cup pecan + walnut (toasted slightly and chopped finely)

Glaze :

1/2 cup icing sugar
2 tbsp warm milk

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