Cinnamon Pumpkin Rolls

There’s a new Indonesian family in town and they invited us to come over, so I brought them these babies.

You can use pumpkin pie puree or pumpkin pie filling. Either works just fine 🙂 I just love it when pumpkin season is here, so many goodies can be made!

Ingredients

  • 1 c pumpkin pie filling
  • 1 1/2 c evaporated milk lukewarm
  • 2 tbsp sugar
  • 1 tbsp instant yeast
  • 1/4 c corn oil
  • 1 tsp salt
  • 4 c flour
  • Melted salted butter
  • Sugar Cinnamon powder you can use allspice if you’d like. I have used either and both tastes great
  • Raisins
  • Icing sugar
  • Milk
  • Maple syrup you can use maple essence too if you don’t have

Instructions

  • Into lukewarm milk, add in sugar and yeast, let bloom
  • Add in the rest and let rest until doubled in size
  • Roll and brush melted butter and sprinkle with sugar cinnamon and raisins, roll to close
  • Slice and place on round pan
  • Preheat oven to 400 F bake for 20 mins
  • Mix icing sugar milk and syrup or even essence and pour onto baked rolls

Cinnamon Pumpkin Roll

As easy as making regular cinnamon rolls 🙂

Ingredients

  • 1 c pumpkin pie filling
  • 1 1/2 c evaporated milk lukewarm
  • 2 tbsp sugar
  • 1 tbsp instant yeast
  • 1/4 c corn oil
  • 1 tsp salt
  • 4 c flour
  • Melted salted butter
  • Sugar Cinnamon powder you can use allspice if youd like. I have used either and both tastes great
  • Raisins
  • Icing sugar
  • Milk Maple syrup you can use maple essence too if you dont have

Instructions

  • Into lukewarm milk, add in sugar and yeast, let bloom
  • Add in the rest and let rest until doubled in size
  • Roll and brush melted butter and sprinkle with sugar cinnamon and raisins, roll to close
  • Slice and place on round pan
  • Preheat oven to 400 F bake for 20 mins
  • Mix icing sugar milk and syrup or even essence and pour onto baked rolls
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