Pumpkin Sweet Rolls...MGCC
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!!!"
1 1/2 cwarm milk
1/2 cbutter, melted
1/2 csugar (i use splenda 1/2 & 1/2)
1 cpumpkin puree
1 largeegg, whisked
1 tspsalt (i use sea salt)
6 ca.p. flour
1 cbrown sugar (i use splenda br. sugar)
2 cpowdered sugar
4 Tbsppumpkin puree
1/2 tspcinnamon (i use a bit more)
How to Make Pumpkin Sweet Rolls...MGCC
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.
Combine dry ingredients and cut in butter till crumbly.
Whisk until smooth and 'drizzling' consistency.