Pumpkin Bread Rolls with Cinnamon Butter

by
No comments yet

Pumpkin-Bread-Rolls-with-Cinnamon-Butter

Ingredients

  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 cup whole milk, scalded and cooled to lukewarm
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 2 large eggs, divided
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour
  • Sliced pecan pieces, for the “stems”
  • Cinnamon Butter

Preparation

  1. In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined.
  2. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl.
  3. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
  4. Transfer the dough to a large greased bowl.
  5. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
  6. Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly.
  7. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape.
  8. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
  9. Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.”
  10. In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls.
  11. Bake the rolls for 15 to 20 minutes, or until golden brown.
  12. Place a sliced pecan piece into the indentation of each roll.

Cinnamon Butter

Pumpkin-Bread-Rolls-08

Ingredients

  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

Preparation

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color.
  2. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.

Cinnamon Biscuit Peach Cobbler

by
No comments yet

Cinnamon Biscuit Peach Cobbler
Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon plus 1/3 cup packed brown sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 3/4 cup chopped pecans
  • 3/4 teaspoon ground cinnamon

FILLING:

  • 1 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon grated lemon peel
  • 1 cup water
  • 9 cups sliced peeled peaches

Preparation

  1. In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs.
  2. Stir in milk just until blended.
  3. Transfer to a floured surface; knead 10-12 times. Pat into a 12-inch square. Brush with melted butter.
  4. Combine the pecans, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 inch of edge. Roll up jelly-roll style.
  5. Seal dough; set aside.

    For filling

  1. in a large saucepan, combine the brown sugar, cornstarch
  2. and lemon peel.
  3. Gradually stir in water until blended. Add peaches.
  4. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
  5. Transfer to a greased 13-inch x 9-inch baking dish.
  6. Cut biscuit dough into twelve 1-in. slices; arrange biscuits overfilling.
  7. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

Yield: 12 servings.

Cinnamon Rolls with Cream Cheese Icing

by
No comments yet

image

Ingredients

  • 1 (1/4-oz.) envelope active dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 1 teaspoon granulated sugar
  • 1/2 cup butter, softened
  • 1 cup granulated sugar, divided
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 1 tablespoon fresh lemon juice
  • 4 1/2 cups bread flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 to 1/2 cup bread flour
  • 1 cup chopped pecans
  • 1/2 cup very soft butter
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • Cream Cheese Icing

Preparation

  1. Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
  2. Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.
  3. Combine 4 1/2 cups bread flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 to 2 minutes or until well blended.
  4. Sprinkle about 1/4 cup bread flour onto a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/4 cup bread flour as needed to prevent dough from sticking to hands and surface. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
  5. Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  6. Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter.
  7. Top with pecans. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick).
  8. Place rolls, cut sides down, in 2 lightly greased 10-inch round pans. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
  9. Bake at 350° for 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes. Brush rolls with Cream Cheese Icing. Serve immediately.

Cream Cheese Icing

Keep this recipe for Cream Cheese Icing as your go-to icing recipe. You can put it together in 10 minutes, and it’s a perfect topping for sweet rolls, breads, cupcakes, and cakes.

Ingredients

  • 1 (3-oz.) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Preparation

  1. Beat first 2 ingredients at medium speed with an electric mixer until creamy.
  2. Gradually add powdered sugar, beating at low speed until blended.
  3. Stir in vanilla and 1 Tablespoon milk.
  4. Add remaining 1 Tbsp. milk, 1 teaspoon. at a time, stirring until icing is smooth and creamy.

TRY THESE TWISTS!

Apple-Cinnamon Rolls: Prepare as directed through Step 5. Peel and chop 2 Granny Smith apples (about 3 cups). Place apples in a microwave-safe bowl, and pour 1 cup apple cider over apples. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes. Proceed as directed, sprinkling apples over sugar mixture in Step 6 before topping with pecans. Hands-on time: 30 min.; Total time: 4 hr., including icing.

Chocolate-Cinnamon Rolls: Prepare as directed through Step 6. Chop 2 (4-oz.) bittersweet chocolate baking bars; sprinkle over sugar mixture. Proceed as directed. Hands-on time: 35 min.; Total time: 3 hr., 40 min., including icing.

Cranberry-Cinnamon Rolls: Prepare as directed through Step 5. Pour 1 cup boiling water over 1 cup dried cranberries; let stand 15 minutes. Drain cranberries. Proceed as directed, sprinkling cranberries over sugar mixture in Step 6.