Pumpkin Pie Cinnamon Rolls
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 249.4
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 110.8 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 5.6 g
- Protein: 5.3 g
View full nutritional breakdown of Pumpkin Pie Cinnamon Rolls calories by ingredient
Introduction
These are really yummy and pretty cheap to make. These are really yummy and pretty cheap to make.Number of Servings: 10
Ingredients
-
1 packet active yeast
2 tsp Granulated Sugar
1.5 cups canned pumpkin (15 ounce can)
3 cup whole wheat flour
pinch of salt
1 tbsp vegetable oil
1/2 stick butter (I use margarine)
3/4 cup brown sugar
1.5 tsp pumpkin pie spice
Directions
Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
Stir in canned pumpkin, flour and salt until a sticky dough forms.
Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12“x16”).
Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the expanse of the dough. Roll up tightly, pinching to seal, so you have a 10” long cylinder.
Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
Bake for 13-16 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm.
Makes 8-10 cinnamon rolls.
Number of Servings: 10
Recipe submitted by SparkPeople user TNDAWICKI.
Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
Stir in canned pumpkin, flour and salt until a sticky dough forms.
Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12“x16”).
Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the expanse of the dough. Roll up tightly, pinching to seal, so you have a 10” long cylinder.
Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
Bake for 13-16 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm.
Makes 8-10 cinnamon rolls.
Number of Servings: 10
Recipe submitted by SparkPeople user TNDAWICKI.