pumpkin sweet rolls...mgcc

Name: Pumpkin Sweet Rolls...MGCC
Cook time: 25 min
Cuisine: Canadian
Ingredients: ## ROLLS:; 1 1/2 cup(s) warm milk; 1/2 cup(s) butter, melted; 1/2 cup(s) sugar (i use splenda 1/2 & 1/2); 1 cup(s) pumpkin puree; 1 large egg, whisked; 1 teaspoon(s) salt (i use sea salt); 1 tablespoon(s) yeast; 6 cup(s) a.p. flour; ## FILLING:; 1 cup(s) brown sugar (i use splenda br. sugar); 1 cup(s) flour; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) ginger; 1/4 teaspoon(s) nutmeg; 3/4 cup(s) butter; ## GLAZE:; 2 cup(s) powdered sugar; 2 tablespoon(s) milk; 4 tablespoon(s) pumpkin puree; 1/2 teaspoon(s) cinnamon (i use a bit more)

(3 RATINGS)

323 Pinches 3 Photos

Straws Kitchen(*o *)

somewhere, AR

Updated on Oct 30, 2012

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!!!"

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prep time

cook time 25 Min

method Bake

yield

Ingredients

ROLLS:
1 1/2 cups warm milk
1/2 cup butter, melted
1/2 cup sugar (i use splenda 1/2 & 1/2)
1 cup pumpkin puree
1 large egg, whisked
1 teaspoon salt (i use sea salt)
1 tablespoon yeast
6 cups a.p. flour
FILLING:
1 cup brown sugar (i use splenda br. sugar)
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup butter
GLAZE:
2 cups powdered sugar
2 tablespoons milk
4 tablespoons pumpkin puree
1/2 teaspoon cinnamon (i use a bit more)

How To Make pumpkin sweet rolls...mgcc

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 375º 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.
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