Pumkin Cinnamon Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
DoughPillsbury Hot Roll Mix2 tbsp melted butter2/3-3/4 cup water - warm1-2 tsp nutmeg and allspice1 tsbp cinnamon1 tsp sugar1/2 15oz. can pure pumpkinCaramel sauce1 stick margarine1/2 cup dark Karo syrup1 cup packed light brown sugarRoll center mix1/2 can 15 oz. pure pumpkin2 tbsp melted butter 2 tbsp cinnamon, tsp all spice, tsp nutmeg1/4 cup sugar1/4 cup brown sugarIcing4 oz melted fat free cream cheese1-2 cups powdered sugar1 tbsp milk per cup of sugar1-2 tsp vanilla
Mix dry dough ingredients well
Add egg, water, butter, pumpkin and mix until all dry ingredients are incorporated. Roll into a ball. Allow to rise in warm place 90 minutes.
5 minutes before dough is finished first proofing, make caramel sauce. Leave warm on stove until ready to cut rolls.
When dough has doubled in size, scoop out onto floured surface, knead into rectangle, roll out to large rectangle, about 15x20. Sprinkle roll center spices and pour butter over. Use basting brush to spread butter and spices. Spread pumpkin in the middle, add sugar and spread. Roll up and cut into 15 sections of 1-1/5 inches.
Pour caramel sauce into bottom of 13x9 pan. Place rolls into 5 rows of 3. Put into warm place to rise again for forty minutes.
After second proofing, bake at 320 for 25-30 minutes, until top is golden brown and rolls seem firm to touch. As soon as you remove from the oven, flip onto waiting foil covered cookie sheet.
Melt cream cheese in microwave, add powdered sugar, vanilla, and splash of milk. Whisk until completely dissolved. Pour over the top of the rolls. EAT!
Serving Size: 15 rolls cut 1- 1.5 inches prior to rising(full 13x9 pan)
Number of Servings: 15
Recipe submitted by SparkPeople user JENNADEF810.
Add egg, water, butter, pumpkin and mix until all dry ingredients are incorporated. Roll into a ball. Allow to rise in warm place 90 minutes.
5 minutes before dough is finished first proofing, make caramel sauce. Leave warm on stove until ready to cut rolls.
When dough has doubled in size, scoop out onto floured surface, knead into rectangle, roll out to large rectangle, about 15x20. Sprinkle roll center spices and pour butter over. Use basting brush to spread butter and spices. Spread pumpkin in the middle, add sugar and spread. Roll up and cut into 15 sections of 1-1/5 inches.
Pour caramel sauce into bottom of 13x9 pan. Place rolls into 5 rows of 3. Put into warm place to rise again for forty minutes.
After second proofing, bake at 320 for 25-30 minutes, until top is golden brown and rolls seem firm to touch. As soon as you remove from the oven, flip onto waiting foil covered cookie sheet.
Melt cream cheese in microwave, add powdered sugar, vanilla, and splash of milk. Whisk until completely dissolved. Pour over the top of the rolls. EAT!
Serving Size: 15 rolls cut 1- 1.5 inches prior to rising(full 13x9 pan)
Number of Servings: 15
Recipe submitted by SparkPeople user JENNADEF810.
Nutritional Info Amount Per Serving
- Calories: 359.7
- Total Fat: 11.4 g
- Cholesterol: 21.2 mg
- Sodium: 373.3 mg
- Total Carbs: 66.3 g
- Dietary Fiber: 2.9 g
- Protein: 6.5 g
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