Pumpkin Cinnamon Rolls With Mascarpone Frosting



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Pumpkin Cinnamon Rolls With Mascarpone Frosting

INGREDIENTS:

  • For the Dough:
  • 1 cup warm milk (not above 110ºF or 43ºC, you should be able to keep your finger in it comfortably or it will kill the yeast)
  • 1 scant tablespoon (1 packet) instant dry yeast
  • 6 tablespoons sugar
  • 4 tablespoons oil
  • 1 3/4 cup homemade pumpkin puree or one whole 15 oz. can of pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 5-6 cups flour
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup butter (melted)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • For the Mascarpone Frosting:
  • 3 tablespoons softened butter
  • 1/2 cup mascarpone cheese (cream cheese would also work)
  • 1 cup powdered sugar

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DIRECTIONS:

  • Combine the milk and yeast in a large bowl. Let sit for about 3 minutes.
  • Add the sugar, oil, pumpkin and spices. Add the 1 cup of the flour and the salt and mix well.
  • Continue to add the flour one cup at a time. Mix with dough hook or knead on a floured surface by hand for ten minutes. Only add as much flour as you need for it to be manageable.
  • Cover with a damp towel and let rest for 1 hour.
  • Roll out the dough on a lightly floured surface (don’t worry about being picky about the size you roll it out to. I just do it in a rectangle until the dough is about 1/2 inch thick or so).
  • Pour the melted butter onto the dough. Combine the remaining filling ingredients and sprinkle over the buttered dough.
  • Tightly roll the dough together into a long log (start rolling from the longer side).
  • Cut about 3 inch sections out of the log with a serrated knife (again, don’t worry about them being a perfect size). Place them in a well buttered 9×13 inch pan (they should all be touching).
  • Cover with the damp towel and continue to let rise for about 20-30 minutes.
  • Preheat the oven to 350ºF (180ºC). Bake the cinnamon rolls for about 45 minutes, covering them with tin foil if they are beginning to brown (I actually baked mine for less than 45 minutes so they were kind of gooey when I got them out. This is only good if you eat them immediately.)
  • Combine the mascarpone cheese and butter for the frosting. Add the powdered sugar a little at a time and stir until smooth.
  • When the cinnamon rolls are done, allow them to cool slightly before frosting them. Best eaten immediately, but can also be reheated in the oven at about 350ºF until warm.

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source:  yammiesnoshery

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Pumpkin Cinnamon Rolls with Cream Cheese Icing

10Pumpkin Cinnamon Rolls with Cream Cheese Icing

 Yields:  12 rolls

INGREDIENTS

1 (.25 oz) packet yeast

1/3 cup milk, warmed to 110 degrees

1/4 cup sour cream

3 Tbsp vegetable oil

1 large egg

1/3 cup packed light-brown sugar

1 tsp salt

3/4 cup canned or fresh pumpkin puree

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 pinch cloves (optional)

1 tsp vanilla extract

3 1/4 – 3 1/2 cups all-purpose flour

Filling

3/4 cup packed light-brown sugar

2 tsp ground cinnamon

1/4 cup butter, melted halfway

Cream Cheese Icing

4 oz cream cheese, softened

1/4 cup butter, softened (preferably salted)

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

1 – 3 Tbsp milk

Directions

  • Add yeast to warmed milk in liquid measuring cup and whisk to dissolve. Let rest 5 – 10 minutes. Meanwhile, add sour cream, vegetable oil, egg, 1/3 cup brown sugar and salt to the bowl of electric stand mixer. Add milk mixture. Set stand mixer with whisk attachment and blend mixture to combine. Mix in pumpkin puree, nutmeg, ginger, cloves and vanilla. With mixer set on low speed, slowly add in 2 cups of the flour and blend until combined, then switch to hook attachment and slowly add in remaining 1 1/4 cups flour. Knead mixture until smooth an elastic, about 5 minutes, adding in additional flour as needed to create a soft dough (it should pull away from sides of the bowl and slightly stick to the bottom. It shouldn’t stick to a clean fingertip). Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm place until double in size (I like to place it in the oven with the light on), about 1 1/2 hours.
  • In a separate small mixing bowl, whisk together 3/4 cup brown sugar, cinnamon and nutmeg, set aside. Punch dough down. Roll out onto a clean, lightly floured work surface to about an 18 x 12 inch rectangle. Brush top evenly with 1/4 cup butter and sprinkle with cinnamon sugar mixture and spread into an even layer. Beginning on the long side (the 18-inch side) snuggly roll up to the other end (to the other 18-inch side). Cut into 12 even rolls and transfer to a buttered baking dish (I used a 13 by 9) Cover loosely with plastic wrap and allow to rest in a warm place 40 minutes, preheating oven to 375 during last 10 minutes of rising.
  • Uncover and bake in preheated oven until tops are golden and centers are no longer doughy, about 19 – 23 minutes. Allow to cool slightly.
  • Meanwhile in a mixing bowl, whip cream cheese and butter until fluffy. Blend in vanilla and powdered sugar. Slowly add milk until desired consistency is reached. Drizzle or spread over warm rolls. Store in an airtight container (these are best served warm so I recommend rewarming them in the microwave if not served right away, each about 15 – 20 seconds)

source:  cookingclassy

 

Pumpkin Cinnamon Rolls

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Pumpkin Cinnamon Rolls

INGREDIENTS:

Dough

6 tablespoons (85 grams) unsalted butter, to be divided
1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
1/4 cup (packed) (50 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon (6 grams) table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom (optional)
1/4 teaspoon ground ginger
2/3 cups (160 grams) pumpkin puree, canned or homemade
1 large egg
Oil for coating rising bowl

Filling
3/4 cup (packed, 145 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon table salt
2 teaspoons (5 grams) ground cinnamon

Glaze
4 ounces (115 grams) cream cheese, softened
2 tablespoons (30 ml) milk or buttermilk
2 cups (240 grams) powdered sugar, sifted
Few drops vanilla extract (optional)

DIRECTIONS:

Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden and the aroma brings all the boys to your yard is like a snickerdoodle. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

source:

Cinnamon Swirl Zucchini Bread

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Cinnamon Swirl Zucchini Bread

Yield:  8″ x 4″

INGREDIENTS:

1½ cup grated zucchini (about 1-2 small to medium zucchinis)

¾ cup sugar

⅓ cup vegetable oil

1 teaspoon vanilla

2 eggs

1½ cups flour

1 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon baking powder swirl

¼ cup sugar

1 tablespoon cinnamon

  • DIRECTIONS:
    1. Preheat oven to 350. Line an 8-inch bread pan with nonstick foil and spray with cooking spray.
    2. In a large bowl combine zucchini, sugar, oil, vanilla, and eggs and mix well.
    3. Add flour, baking soda, cinnamon, salt, and baking powder to a smaller bowl and whisk to combine.
    4. Add dry ingredients to wet ingredients and mix until all ingredients are incorporated.
    5. In a small bowl whisk together cinnamon and sugar for the swirl.
    6. Pour ⅓ of the batter into prepared pan. Sprinkle with ½ of the cinnamon-sugar mixture. Add another ⅓ of the batter, then the remaining cinnamon-sugar. Top with remaining ⅓ of the batter.
    7. Bake 35-45 minutes or until an inserted toothpick comes out clean (depending on your altitude, humidity, and the calibration of your oven you may need to increase the time so just keep an eye on it and insert a toothpick every 5 minutes after 35 minutes)

source : lecremedelacrumb

Pumpkin Cinnamon Swirl Bread

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Pumpkin Cinnamon Swirl Bread

 Yields:  1 loaf

INGREDIENTS

2 1/4 tsp yeast

/4 cup warm water, 110 degrees

/2 tsp granulated sugar

/4 cup milk, warmed to 110 degrees

 Tbsp molasses

/4 cup granulated sugar

/4 tsp salt

 Tbsp butter, softened

/4 tsp nutmeg

/4 tsp ginger

 egg

 cup canned pumpkin puree

 1/4 cups all purpose flour

For the swirl

 1/2 Tbsp butter, melted

/3 cup light-brown sugar

 tsp cinnamon

Directions

  • In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes. Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combine. Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.
  • Butter an 8 1/2″ x 4 1/2″ in pan, set aside. In a small bowl whisk together brown sugar and cinnamon, set aside. Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22″ x 8.” Brush with melted butter, coming within about 1/2″ of the edges. Sprinkle with cinnamon mixture, coming within about 1/2″ of the edges. Roll dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.
  • Bake 375 degrees for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.

source : cookingclassy

Maple Pumpkin Cinnamon Rolls

28

Maple Pumpkin Cinnamon Rolls

Yield:  9″ x 13″

INGREDIENTS:

For the Dough:
  • 2¼ teaspoons active dry yeast
  • ¼ cup warm water
  • about 3 cups of flour, divided
  • ⅔ cup pumpkin puree
  • ½ cup milk
  • ¼ cup butter, melted
  • ¼ cup sugar
  • 1¼ teaspoons salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon vanilla
For the Filling:
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 3 tablespoons flour
  • 1½ teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • 4 tablespoons chilled butter, cut into small sections
For the Glaze:
  • 1½cup powdered sugar
  • 1-2 tablespoons milk
  • 1 teaspoon maple extract
  • 1 tablespoon maple syrup
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DIRECTIONS : 
  1. To prepare the dough: Dissolve yeast in warm water in a large bowl and let stand five minutes. Add ⅔ cup flour, pumpkin, milk, butter, sugar, salt, nutmeg, and vanilla to bowl and mix well. Transfer to a stand mixer fitted with a dough hook and knead on low 10 minutes until smooth and elastic. Add flour 1 tablespoon at a time until dough forms a ball and is mostly no longer sticky. (May still be a bit tacky)
  2. Coat a large bowl with cooking spray. Place dough in bowl and cover. Place bowl in a warm place and allow dough to rise 45 minutes or until doubled in size.
  3. To prepare the filling: combine sugar, brown sugar, flour, cinnamon, and pumpkin pie spice in a bowl. Cut in butter with two forks or a pastry cutter until mixture resembles course crumbs.
  4. Punch dough down. Allow to rest 10 minutes. Roll dough into a rectangle, about 12×12 inches. Sprinkle with filling. Roll tightly, pinch ends to seal, and slice into 9 sections. Place sections flat side down in a well greased 8×8 inch square pan. Cover and allow to rise about 30 more minutes or until doubled in size.
  5. Preheat oven to 375. Bake rolls about 20 minutes or until golden brown. Allow to cool slightly.
  6. Prepare the icing by mixing together powdered sugar, milk, maple extract, and maple syrup. Drizzle over rolls and serve warm.

source :  lecremedelacrumb

Cinnamon Rolls

26

Cinnamon Rolls

Yield:  8 rolls

INGREDIENTS:

For the Filling:
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 3 tsp cinnamon
  • ½ tsp vanilla
  • ⅛ tsp salt
  • 2 Tbs butter, softened
  • Optional: ½ cup raisins
For the Dough:
  • 2½ cups flour
  • 2 Tbs sugar
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • ¼ cup milk
  • 4 Tbs butter, melted, divided
  • 2 Tbs butter, softened
For the Frosting:
  • 3 Tbs butter, softened
  • 3 oz cream cheese
  • 1 cup powdered sugar
  • ¼ cup half n half
  • ½ tsp vanilla extract
DIRECTIONS:
  1. Preheat oven to 425. Use about 1 Tbs melted butter to grease the bottom of a 9 inch cake pan. Set aide.
  2. In a medium bowl combine sugar, brown sugar, cinnamon, and salt. Mix together. Add in vanilla and cut in butter with a fork or your hands until well combined. Set aside.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Using a liquid measuring cup, measure 1 cup of buttermilk, add ¼ cup other milk (I used 1%) and then whisk in 2 Tbs melted butter. Mix buttermilk mixture into dry ingredients until just combined, then knead with your hands for about 30 seconds. (I recommend flouring hands first as the dough will be quite sticky)
  4. Lightly flour a clean work surface. Use hands to press dough into a 12×10 inch rectangle. (does not have to be exact or perfectly rectangular). Brush 2 Tbs softened butter onto the entire surface of the dough. Spread filling evenly onto dough coming to about ½ inch of edges. Lightly press filling into dough. If including optional raisins, now sprinkle them on top of the dough. Starting with the long end of the rectangle, roll the dough to the opposite end. Roll the dough back and forth to shape it evenly into a log shape. Pinch the ends together and cut off the excess, about ½ inch. Cut the dough into 8 equal sections.
  5. Place one roll in the middle of the buttered cake pan and then place the remaining seven rolls evenly around the first. Brush the tops with remaining 2 Tbs melted butter. Place rolls in the oven and allow to bake at 425 for about 15 minutes, then reduce temperature to 350 and allow to bake about 10 more minutes, until edges begin to lightly brown. (I like mine a little more doughy so I pulled them out a little early.)
  6. While rolls are baking, prepare the frosting. Using a hand mixer, beat softened butter and cream cheese until light and creamy. Add in powdered sugar, vanilla, and half n half. Mix until well combined. When rolls are finished baking, allow to cool 5-10 minutes before spreading the frosting on. Store in airtight container for 2 days or serve immediately. Enjoy!

source :  lecremedelacrumb