Mile High Cinnamon Pumpkin Rolls
- Number of Servings: 30
Ingredients
2 packages of active dry yeast ( equals 1T,1t,1/2t)1 cup lukewarm water1/2 cup granulated sugar6 T. applesauce2 eggs, beaten2 c. hot water6 1/2 c. flour, plus more for kneading and rolling ( a grand total of about 9 cups)1/4 c. ground flax seed1/4 c. wheat germ1 T. saltFilling:4 T. butter, softened1 c. pumpkin puree2 T. cinnamon1 t. ground nutmeg1/2 c. brown sugardash of pepperFrosting:4 T. butter, softened2 oz. cream cheese, softened1 c. powdered sugar8 T. milkdash of pepper1/2 t. pumpkin spice
1. Add yeast to cup of lukewarm water. Set aside for about five minutes. Add sugar after yeast is bubbly.
2. Add applesauce, salt, and hot water to yeast. Stir in 2 cups of flour and mix until smooth. Add in beaten eggs.
3. Stir in remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl. Remove from bowl and knead until dough feels satiny and looks smooth.
4. Cover and let rise for 30 minutes.
5. While dough is rising, mix together pumpkin puree, brown sugar, nutmeg, dash of pepper, and cinnamon until well blended.
6. Lightly knead dough and roll out into rectangular shape. Spread with softened butter. Spread the pumpkin filling over rolled out dough until even.
7. Roll into one long roll. To cut use a piece of string or floss.
8. Place on well greased pans and let rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
9. Make the frosting, whip the butter and cream cheese until smooth. Add the vanilla, powdered sugar, pumpkin spice, and dash of pepper. Whip until smooth and blended. Add milk 1 Tablespoon at a time until it is a slightly runny consistency. Let the rolls cool 10 minutes, then spread the frosting over 1 Tablespoon at a time.
Bon Apetit!
Serving Size: 30
2. Add applesauce, salt, and hot water to yeast. Stir in 2 cups of flour and mix until smooth. Add in beaten eggs.
3. Stir in remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl. Remove from bowl and knead until dough feels satiny and looks smooth.
4. Cover and let rise for 30 minutes.
5. While dough is rising, mix together pumpkin puree, brown sugar, nutmeg, dash of pepper, and cinnamon until well blended.
6. Lightly knead dough and roll out into rectangular shape. Spread with softened butter. Spread the pumpkin filling over rolled out dough until even.
7. Roll into one long roll. To cut use a piece of string or floss.
8. Place on well greased pans and let rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
9. Make the frosting, whip the butter and cream cheese until smooth. Add the vanilla, powdered sugar, pumpkin spice, and dash of pepper. Whip until smooth and blended. Add milk 1 Tablespoon at a time until it is a slightly runny consistency. Let the rolls cool 10 minutes, then spread the frosting over 1 Tablespoon at a time.
Bon Apetit!
Serving Size: 30
Nutritional Info Amount Per Serving
- Calories: 202.9
- Total Fat: 4.1 g
- Cholesterol: 21.0 mg
- Sodium: 273.4 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.0 g
- Protein: 5.4 g
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