Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
- 1 cup canned pumpkin or squash
- 2 large eggs
- 2 tablespoons to 1/4 cup lukewarm water
- 1/4 cup soft butter
- 2 1/2 cups unbleached all-purpose flour
- 1 3/4 cups King Arthur White Whole Wheat Flour
- 1/4 cup nonfat dry milk
- 1 tablespoon pumpkin pie spice
- 3 tablespoons brown sugar, light or dark
- 1 1/2 teaspoons salt
- 2 teaspoons Red Star Quick Rise Yeast or instant yeast
- 3 tablespoons unsalted butter, melted
- 2/3 cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice
- 1/2 cup chopped pecans
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/4 cup pure maple syrup
- 1/2 cup confectioners’ sugar, sifted
- 1/2 teaspoon pumpkin pie spice
- This recipe is vegetarian
- Produce
- Pecans (1/2 cup)
- Pumpkin or squash, canned (1 cup)
- Cooking & Baking
- All-purpose flour, unbleached (2 1/2 cups)
- Brown sugar, light or dark (3 tablespoons)
- Brown sugar, light packed (2/3 cup)
- Confectioners’ sugar (1/2 cup)
- King arthur whole wheat flour, White (1 3/4 cups)
- Maple syrup, pure (1/4 cup)
- Pumpkin spice (2 1/4 tablespoon)
- Salt (1 1/2 teaspoons)
- Star quick rise yeast or instant yeast, Red (2 teaspoons)
- Drinks
- Water (2 tablespoons)
- Dairy
- Butter, soft (1/4 cup)
- Butter, unsalted (7 tablespoons)
- Cream cheese (4 ounces)
- Nonfat dry milk (1/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published October 31, 2011 (1 year ago).
691 people saved this recipe.
