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Pumpkin cinnamon rolls
Pumpkin cinnamon rolls

Before you jump to Pumpkin cinnamon rolls recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? That has totally changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. Each and every family must start making changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, primarily by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is actually something we can all accomplish, without difficulty. It’s concerning being functional, usually.

We hope you got insight from reading it, now let’s go back to pumpkin cinnamon rolls recipe. You can cook pumpkin cinnamon rolls using 25 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Pumpkin cinnamon rolls:
  1. Take Dough: 1 1/2 cups whole milk
  2. Provide vegetable oil
  3. You need granulated sugar
  4. Take active dry yeast
  5. Prepare pumpkin puree
  6. Use all-purpose flour, plus more for flouring, sprinkling
  7. Get ground cinnamon
  8. Prepare ground ginger
  9. Provide ground nutmeg
  10. Get (heaping) baking powder
  11. Prepare baking soda
  12. Provide salt
  13. Get Melted butter, for buttering pans
  14. Get Filling: 1 stick (1/2 cup) butter, melted
  15. Take brown sugar
  16. You need granulated sugar
  17. Get cinnamon
  18. Take ground ginger
  19. Use ground nutmeg
  20. Get finely chopped pecans
  21. Use Frosting: 8 ounces cream cheese, softened
  22. Take to 2 cups powdered sugar
  23. Provide whole milk, plus more if needed
  24. Take butter, melted
  25. Get salt
Instructions to make Pumpkin cinnamon rolls:
  1. For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
  2. Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
  3. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
  4. Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
  5. Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
  6. For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
  7. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
  8. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
  9. For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
  10. Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.

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