Pumpkin Sweet Rolls...MGCC

Straws Kitchen

By
@CinCooks

I received my newsletter from Mennonite Girls Can Cook (MGCC) in my email this morning....and just had to share the feature recipe of the day.

REMEMBER...THIS IS NOT MY RECIPE NOR IS IT MY PHOTOS.
ALL CREDIT GOES TO MGCC.

A NOTE FROM THE MGCC:
"Okay these pumpkin sweet rolls were amazing..especially with all that glaze on them. Just so you know if you want to use this much glaze for each roll you will have to make more than I have stated! You only need to drizzle the glaze over the rolls and not pour like I did..but it sure TASTED GOOD!!!"


Featured Pinch Tips Video

Comments:

Cook:

25 Min

Method:

Bake

Ingredients

ROLLS:

1 1/2 c
warm milk
1/2 c
butter, melted
1/2 c
sugar (i use splenda 1/2 & 1/2)
1 c
pumpkin puree
1 large
egg, whisked
1 tsp
salt (i use sea salt)
1 Tbsp
yeast
6 c
a.p. flour

FILLING:

1 c
brown sugar (i use splenda br. sugar)
1 c
flour
1 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
nutmeg
3/4 c
butter

GLAZE:

2 c
powdered sugar
2 Tbsp
milk
4 Tbsp
pumpkin puree
1/2 tsp
cinnamon (i use a bit more)

Directions Step-By-Step

1
*ROLLS:
In a large bowl, combine milk, butter, sugar, pumpkin puree, egg, and salt.
Then stir in flour and yeast, 1 cup of flour at a time, to make a soft dough, it will still be sticky.
Turn onto a floured surface and knead for 4 to 5 minutes until dough is smooth.
Place in a greased bowl, cover and let rise at least 1 hour or until doubled in bulk.
Punch down dough and then form into two balls.
Roll each ball of dough to a 12" by 16" rectangle.
Sprinkle half of the filling on each rectangle, and
roll up (jelly roll style), cut each roll into 12 pieces.
Place in two 9"x13" greased pans, cover and let rise for 30 minutes.
Bake at 375ยบ for 25 minutes or until golden in color.
Drizzle glaze over rolls. Best served warm.

*FILLING:
Combine dry ingredients and cut in butter till crumbly.

*GLAZE:
Whisk until smooth and 'drizzling' consistency.

About this Recipe

Main Ingredient: Flour
Regional Style: Canadian